Chicken & Halloumi Flatbread

A deliciously satisfying Mediterranean-inspired meal!

INGREDIENTS

• 1 Tbsp olive oil

• 80g halloumi, cut into 1-2cm cubes

• 1/2 tsp chilli flakes (use 1/4 of a tsp if you prefer a mild spice) + more for ‘seasoning’

• 1 tsp paprika

• 300g chicken thigh

• 2 cloves of garlic, finely diced

• 200g tin of Polpa tomatoes

• 1 Tbsp tomato paste

• 1 tsp brown sugar

• 1 Tbsp apple cider vinegar

• Salt & pepper

• 80g Obella Tzatsiki

• 1x Giannis Flatbread, halved

Courgette Salad:

• 1 medium courgette, sliced into long rounds

• 1/2 cucumber, lightly remove skin and take out seeds

• 1/2 tsp sumac

• Juice from half a lemon

• 1/2 cup fresh coriander, parsley, or mint (or a combination of any that you have!)

• 1/4 red onion, thinly sliced

• Salt & pepper, to taste

METHOD

1. Heat a large pan over medium-high heat. Add the olive oil and halloumi cubes, sprinkling over a pinch of chilli flakes. Fry until golden on all sides. Remove from the pan and set aside.

2. In the same pan, add the sliced courgette and cook until golden, flipping occasionally. Season with salt and pepper. Remove from the pan and set aside.

3. Rub the chicken thighs with paprika and the remaining chilli flakes. In the same pan, cook the chicken for 3-4 minutes on each side, until golden but not fully cooked.

4. Add the diced garlic to the pan and sauté for 1-2 minutes until fragrant. Stir in the Polpa tomatoes, tomato paste, apple cider vinegar, and brown sugar. Bring to a simmer, then add the halloumi back into the pan. Stir everything together.

5. Lower the heat, cover the pan, and cook for 25 minutes, or until the chicken is tender and cooked through. Remove the lid and simmer for another 5-10 minutes to reduce the sauce into a glossy consistency. Season with salt and pepper to taste.

6. While the chicken is cooking, toss together the courgette, cucumber, sumac, lemon juice, fresh herbs, and red onion in a bowl. Season with salt and pepper. Set aside.

7. Just before serving, toast the flatbreads in a dry pan, under the grill, or in a toaster until lightly golden and just crispy.

8. Spread the tzatziki on the flatbread. Top with the chicken and halloumi mixture, followed by the courgette salad.

Serves 2

Nutritional Information: per serving

Calories: 568kcal

Protein: 39g

Fat: 24g

Carbohydrate: 45g

If you liked this recipe, be sure to check out our new recipe book (Protein Know How) HERE