skinless chicken breasts, cut into finger-sized strips
1Tbsp.
olive oil
For the tzatziki
175g
natural yogurt
75
cucumber, seeds discarded and finely chopped
Small handful fresh mint leaves, finely sliced
Finely grated zest 1/2 lemon
For the salad
1
red pepper, deseeded and thinly sliced
50g
pitted black olives, halved
1
small red onion, thinly sliced
4
ripe tomatoes, roughly chopped
1tsp.
dried oregano
1Tbsp.
olive oil
75g
feta, crumbled
To serve
4
flatbreads
Directions
Step 1Make the tzatziki by mixing all the ingredients with some seasoning. Set aside. Next make the salad by mixing all the ingredients and some seasoning in a bowl. Set aside.
Step 2Heat a large griddle pan over medium-high heat. Toss the halloumi in 1/2tbsp oil and season with some freshly ground black pepper. Griddle for 5min, turning halfway through, until charred and golden. Remove to a plate.
Step 3Put the chicken breasts between 2 sheets of baking parchment and bash with a rolling pin to flatten slightly. Brush all over with the remaining 1/2tbsp oil and season well. Griddle for 10min, turning halfway, or until cooked through. Slice into strips.
Step 4To serve, warm the flatbreads in the oven or on the griddle, if you like. Spread over a little tzatziki and top with chicken, halloumi and salad. Serve with remaining tzatziki.
Per serving:
Calories: 723
Protein: 54g
Total fat: 34g
Saturates: 16g
Carbs: 47g
Total sugars: 12g
Fibre: 6g
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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
