Jump to Recipe Jump to Video Print Recipe

These chicken, halloumi and tzatziki flatbreads with courgette, black olives and pickled red onions are a treat for the taste buds!

This recipe is surprisingly easy to make and has so many layers of flavour, with that garlicky chicken, sharp onions and creamy halloumi.

The toppings would also work beautifully on a pizza base (just precook it in the oven first – without toppings – then add your ingredients to the cooked pizza base) or in a wrap.

Ingredients, Substitutions and Variations

Chicken breast – I use chicken breast here because it cooks evenly in the oven and is receptive to that lovely marinade. You could also use chicken thighs (skinless and boneless).
Yoghurt, garlic, cucumber– the yoghurt and garlic are mixed together to make a marinade for the chicken, and the other half of the mixture is combined with the cucumber to make a tzatziki. A good thick Greek yoghurt is best, but you can use natural yoghurt.
Red onion, white wine vinegar, sugar and salt – these ingredients, along with a little hot water, will make your pickled onions.
Courgettes, halloumi, black olives, flatbreads – to finish the dish. You can either make your own flatbreads or buy them ready made.

Chicken, Halloumi and Tzatziki Flatbreads

Chicken, halloumi and tzatziki flatbreads with courgette ribbons, black olives and easy pickled red onions.

Harriet Young Start Cooking in Cook Mode

Prep Time 10

Cook Time 30

Pickling and Marinating Time 4

Total Time 4 40

Serving Size People

Ingredients

4 chicken breasts
500 ml greek yoghurt
8 cloves garlic
½ cucumber
2 teaspoon salt
1 red onion
100 ml white wine vinegar
1 teaspoon caster sugar
1 courgette
1 teaspoon olive oil
225 grams halloumi
20 black olives
4 flatbreads

US Customary – Metric

Instructions

Peel and finely chop the garlic cloves. Add to the yoghurt with 1 teaspoon of salt and mix well. Transfer half of the mixture to a bowl and put in the fridge.
Use the other half of the yoghurt mixture to coat the chicken. Cover it completely with the yoghurt, then put in the fridge for 4 hours.
Peel and finely slice the red onion and put in a small bowl. Add the other teaspoon of salt, the sugar and the vinegar. Add just enough boiling water to ensure the onion is covered with liquid. Leave for 4 hours.
When you are ready to cook, preheat the oven to 180 degrees. Put the chicken breasts on a baking tray and put in the oven for 20 minutes.
Cut the halloumi into 1cm cubes. Add to the baking tray and cook for another 5 minutes.
Use a potato peeler to create courgette ribbons. Add to the baking tray, drizzle with the oil and cook for a final 5 minutes. Put the flatbreads in the oven for the last minute to warm through.
Grate the cucumber and add to the remaining half of yoghurt mixture – stir well.
To compile the flatbreads, spread each bread with a good dollop of the tzatziki. Top with the courgette, sliced chicken breast, halloumi cubes, olives and pickled onions. Eat immediately.