Mediterranean Chicken and Halloumi Flatbread with Olives and Herbs

Mediterranean chicken and halloumi flatbread with olives and herbs is light, vibrant, and full of colour. Briny olives, fresh herbs, tender chicken, and chewy halloumi make this recipe a spring or summer favourite. It’s as easy to prepare for a weekday meal as it is to serve for guests.

Course Light Lunch, Lunch

Cuisine Mediterranean

Keyword Cheese, Chicken, grilled chicken

Prep Time 10

Cook Time 20

Minimum marinating time 30

Servings Servings

Calories 598

Author Spooning & Forking

Ingredients

2 Chicken Breasts boneless, skinless (approx. 300g)
200 g Halloumi cheese
2 large Flatbreads
75 g Olives mixed, pitted and halved
2 tbsp Olive oil extra virgin
1 tbsp Lemon juice
2 cloves Garlic finely grated
½ tsp Oregano dried
½ tsp Paprika
Sea salt to taste
Black pepper freshly ground, to taste
1 small bunch Fresh Parsley chopped
1 handful Fresh mint leaves, chopped

Instructions

Start by preparing the chicken. Slice each breast in half lengthwise so they cook more quickly. In a bowl, mix together olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper. Add the chicken, coat thoroughly, and let it marinate for at least 30 minutes, though longer gives better flavour.
Heat a grill pan or barbecue until hot. Grill the chicken for 3–4 minutes per side until cooked through with golden edges, then set aside to rest. Slice the halloumi into thick slabs and grill for 1–2 minutes per side until marked with char lines. Warm the flatbreads on the grill for 30 seconds, then remove.
To assemble, slice the chicken and arrange it across the flatbreads, layer the halloumi on top, scatter over the olives, and finish with fresh parsley and mint. A drizzle of olive oil right before serving ties everything together.

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