Chicken and Halloumi Flatbread with Roasted Tomatoes and Basil

Chicken and halloumi flatbread with roasted tomatoes and basil is a recipe that celebrates peak summer produce. Slow-roasted tomatoes bring natural sweetness, halloumi adds salty chew, and basil finishes with freshness. Simple ingredients combine to create a flatbread that’s elegant enough for guests yet easy enough for weeknights.

Course Light Lunch, Lunch

Cuisine European, Mediterranean

Keyword Chicken, Flatbread, grilled chicken

Prep Time 10

Cook Time 30

Servings Servings

Calories 598

Author Spooning & Forking

Ingredients

2 Chicken breasts skinless
200 g Halloumi cheese
2 large Flatbreads
250 g Cherry tomatoes halved
1 handful Fresh basil leaves
2 tbsp Olive oil extra virgin
1 clove Garlic finely grated
1 tsp Oregano dried
Sea salt to taste
Black pepper freshly ground, to taste

Instructions

Preheat the oven to 180°C. Place halved cherry tomatoes on a baking tray, drizzle with olive oil, season with salt, pepper, garlic, and oregano, and roast for 25–30 minutes until soft and slightly caramelised.
Meanwhile, heat a grill pan and cook chicken breasts for 4–5 minutes per side until cooked through. Rest for 5 minutes before slicing into strips. Grill halloumi slices for 1–2 minutes per side until golden. Warm the flatbreads in the oven or a hot pan.
Assemble by spreading the roasted tomatoes across the flatbreads, topping with chicken and halloumi, and finishing with fresh basil leaves

Nutrition