Grilled Chicken and Halloumi Flatbread with Charred Peppers

This grilled chicken and halloumi flatbread with charred peppers is a true taste of summer. The smoky peppers, juicy chicken, and salty halloumi come together on soft flatbreads. It’s quick enough for weeknights yet special enough to serve at gatherings, especially when finished with lemony olive oil.

Course Light Lunch, Lunch

Cuisine British, European

Keyword Cheese, Chicken, grilled chicken

Prep Time 10

Cook Time 20

Minimum marinating time 30

Servings Servings

Calories 612

Author Spooning & Forking

Ingredients

2 Chicken Breasts skinless
200 g Halloumi Cheese
2 large Flatbreads store-bought or homemade
2 Peppers Mixed, red and yellow, sliced into thick strips
2 tbsp Olive oil extra virgin
1 tbsp Lemon juice
2 cloves Garlic finely grated
1 tsp Smoked paprika
½ tsp Cumin ground
½ tsp Chilli Flakes
Sea salt to taste
Black pepper freshly ground, to taste
2 tbsp Greek yoghurt full fat, thick, for serving
1 handful Fresh coriander or parsely, finely chopped

Instructions

Start by marinating the chicken. Slice each breast in half horizontally so they cook quickly and evenly. In a bowl, combine the olive oil, lemon juice, garlic, smoked paprika, cumin, chilli flakes, salt, and pepper. Add the chicken pieces, turn them so they’re well coated, and leave them to marinate for at least 30 minutes, or ideally overnight in the fridge.
When ready to cook, heat a grill pan or barbecue until smoking hot. Lay the pepper strips down first and let them blister on each side until softened and slightly blackened, then remove and set aside. Next, grill the chicken for 3–4 minutes per side until golden and cooked through. While the chicken rests, slice the halloumi into thick slabs and grill for 1–2 minutes per side until marked with char lines but still soft in the middle. Warm the flatbreads briefly on the grill before assembling.
To build the flatbreads, slice the chicken and lay it across each flatbread, top with the halloumi, scatter over the charred peppers, and add a spoonful of yoghurt if you like. Finish with fresh parsley or coriander, then serve warm. It’s messy, juicy, and just the right amount of indulgent.

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