🍗 Greek Chicken Mezze Platter
This Greek Chicken Mezze Platter is dinner in 30 minutes. Spice-rubbed chicken gets sliced onto a board with hummus, herbed yogurt, olives, feta, tomatoes, cucumber, red onion, lemon, and warm pita. Extra-virgin olive oil is the thread that ties the plate together.
I love how this looks like a full table and still cooks in one skillet. Warm the pita last, and that extra lemon is not optional. 🌿
Jump to Recipe ↓ 🍗
Why You’ll Love This Platter 🌿
- 🍗 Dinner in 30 minutes
- 🧀 Hummus, yogurt dip, and feta
- 🫒 Olives and lemon
- 🍅 Fresh vegetables on the board
- 🫓 Warm pita
- 🫒 Extra-virgin olive oil
- 🍽️ Anti-inflammatory Mediterranean spread
Why This Platter Fits an Anti-Inflammatory Mediterranean Plate
This is the Greek table: chicken, extra-virgin olive oil, lemon, herbs, yogurt, chickpeas, olives, and raw vegetables. Nothing is fried. The chicken is the protein. Everything else is scooped and shared.
Slice the chicken after it rests so the juices stay in the meat, not on the board.
Frequently Asked Questions ❓
Can I use store-bought hummus and tzatziki? 🥣
Yes. That is how this stays in 30 minutes. The herbed yogurt in the photo is thick Greek yogurt with lemon, garlic, and dill.
What if I do not have pita? 🫓
Naan, lavash, or sliced cucumber all work for scooping.
Can I grill the chicken? 🔥
Yes. Same seasoning, 5–6 minutes per side. A skillet is enough if the grill is cold.
How many people does this feed? 🍽️
Four as a meal, more as a starter if you add extra pita and olives.
🍗 Greek Chicken Mezze Platter
Ingredients 🛒
For the Chicken
- 1½ lb (680 g) chicken breasts
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ¾ teaspoon sea salt
- ½ teaspoon black pepper
- 1 tablespoon fresh lemon juice
For the Board
- 1 cup hummus
- 1 cup plain Greek yogurt
- 1 garlic clove, minced
- 1 tablespoon chopped dill or parsley
- ¼ cup extra-virgin olive oil, mixed with chopped herbs
- 1 cup mixed olives
- 4 oz (115 g) feta, cubed
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- ½ red onion, thinly sliced
- 1 lemon, cut into wedges
- 4 pita or flatbreads, warmed
Instructions 👩🍳
- Pat the chicken dry. Rub with 1 tablespoon olive oil, paprika, oregano, garlic powder, salt, and pepper.
- Heat the remaining 1 tablespoon olive oil in a skillet over medium-high heat. Cook the chicken 5–6 minutes per side, until cooked through (165°F / 74°C). Rest 5 minutes, then slice. Splash with lemon juice.
- Stir the yogurt with garlic, dill or parsley, and a pinch of salt.
- Warm the pita in a dry pan until it picks up light marks.
- Arrange the chicken in the center of a board. Add hummus, herbed yogurt, herb oil, olives, feta, tomatoes, cucumber, onion, lemon, and pita. Serve right away.
Nutrition
| Nutrient | Per serving (1/4) |
|---|---|
| Calories | 620 |
| Protein | 46g |
| Net carbohydrates | 28g |
| Total carbohydrates | 32g |
| Fiber | 4g |
| Total fat | 34g |
| Sodium | 880mg |
Estimates based on chicken, pita, hummus, yogurt, feta, olives, vegetables, and extra-virgin olive oil. Exact numbers vary with how much dip and bread you eat.
Notes & Tips 💡
- Pound thick breasts so they cook in the 30-minute window.
- Extra-virgin olive oil seasons the chicken and fills the herb-oil bowl.
- If the onion is sharp, soak the slices in cold water for 5 minutes.
- Put the wet items (tomatoes, olives) in small piles so the pita stays dry.
- This is best eaten the hour you build it, while the chicken is still warm.
This Greek Chicken Mezze Platter is colorful, shared, and done in 30 minutes. A board built on olive oil, lemon, chicken, and the usual Greek extras. 🍗🫒
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
