Chicken, Veg and Halloumi– Summer

ChickenMain
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Grilling is part of Canada’s summer DNA — from backyard barbecues in the suburbs to cottage docksides and festival cookouts. This dish blends Mediterranean flavours with Canadian traditions: chicken marinated in lemon and olive oil, wrapped in prosciutto and sage, paired with market-fresh vegetables and golden halloumi. It’s rustic, vibrant, and deeply seasonal — the kind of meal that celebrates both global inspiration and the bounty of a Canadian summer garden.

Prep Time: 20 minutes (plus 30 minutes marinating)

Total Time: 40 minutes

Serves: 4

Ingredients

Protein Base

  • 4 chicken breasts or 6 thighs, cut into strips or chunks

  • 3 tbsp olive oil

  • Juice of 1 lemon

  • Salt & pepper, to taste

  • Thin slices of prosciutto (or bacon)

  • Fresh sage leaves

Veggie Options (skewered or grilled separately)

  • 1 zucchini, cut into thick slices

  • 2 bell peppers, cut into chunks

  • 1 red onion or 3 shallots, cut into wedges

  • 1 cup cherry tomatoes

  • 200 g mushrooms, halved or quartered

  • Cheese

  • 200 g halloumi, sliced or cubed for grilling

To Serve

  • Extra lemon wedges

  • Mixed green salad or warm flatbreads

Method

  • Marinate the chicken: Toss chicken with olive oil, lemon juice, salt, and pepper. Cover and marinate for 30 minutes (or overnight).

  • Wrap the chicken: Place a sage leaf on each piece and wrap with prosciutto. Secure with toothpicks if needed.

  • Prepare vegetables: Toss zucchini, peppers, onion, tomatoes, and mushrooms with olive oil, salt, and pepper. Skewer or arrange on a grill tray.

  • Grill: Heat barbecue or grill to medium-high. Cook chicken until golden and cooked through (8–10 minutes, turning once). Grill vegetables until charred and tender.

  • Fry the halloumi: Pan-fry slices in a hot skillet for 1–2 minutes per side until golden and crisp.

  • Assemble & serve: Arrange chicken with grilled vegetables and halloumi, adding lemon wedges. Serve with salad or flatbreads.

Variations

  • Swap prosciutto for Canadian maple-smoked bacon for a sweet-salty local twist.

  • Replace halloumi with grilled paneer for an equally hearty option.

  • Add grilled corn-on-the-cob for a nod to Ontario’s summer harvest.

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