Mediterranean-Style Roast Chicken & Vegetable Frittata Plate
Description
This Mediterranean-inspired plate combines herb-roasted chicken, a fluffy vegetable-packed frittata, and fresh sides like greens, olives, and yogurt sauce. It’s perfect for brunch, lunch, or a light dinner—balanced, colorful, and full of bold flavors like garlic, oregano, and olive oil.
Time Required
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Ingredients
For the Roast Chicken
2 boneless chicken breasts (or thighs)
2 tbsp olive oil
3 cloves garlic (minced)
1 tsp dried oregano
1 tsp paprika
½ tsp cumin
Juice of 1 lemon
Salt & black pepper (to taste)
For the Vegetable Frittata
6 large eggs
¼ cup milk
½ cup cherry tomatoes (halved)
½ cup spinach (chopped)
¼ cup red onion (finely chopped)
¼ cup bell peppers (diced)
¼ cup feta cheese (crumbled)
1 tbsp olive oil
Salt & pepper
For the Plate / Sides
Mixed greens or arugula
Cucumber slices
Kalamata olives
Cherry tomatoes
2 tbsp Greek yogurt
1 tsp lemon juice
Drizzle of olive oil
Instructions
Roast the Chicken
Preheat oven to 200°C (400°F).
In a bowl, mix olive oil, garlic, oregano, paprika, cumin, lemon juice, salt, and pepper.
Coat chicken evenly with the marinade.
Place on a baking tray and roast for 25–30 minutes, until cooked through and golden.
Rest for 5 minutes, then slice.
Make the Vegetable Frittata
Preheat oven to 180°C (350°F).
Whisk eggs with milk, salt, and pepper.
Heat olive oil in an oven-safe pan.
Sauté onion and bell peppers for 2–3 minutes.
Add spinach and tomatoes, cook briefly.
Pour egg mixture over vegetables.
Sprinkle feta cheese on top.
Cook on stovetop for 2–3 minutes, then transfer to oven.
Bake for 12–15 minutes until set.
Prepare Yogurt Sauce
Mix Greek yogurt with lemon juice, salt, and a drizzle of olive oil.
Assemble the Plate
Slice roasted chicken and place alongside a wedge of frittata
Add fresh greens, cucumber, olives, and tomatoes
Spoon yogurt sauce on the side or drizzle over chicken
Optional: serve with warm pita or crusty bread
Tips
Use zucchini or mushrooms in the frittata for variation
Add chili flakes for a spicy kick
Chicken can be grilled instead of roasted
FAQs
Q: Can I make this ahead of time?
Yes! Both chicken and frittata keep well in the fridge for up to 3 days.
Q: Can I make it vegetarian?
Skip the chicken and add chickpeas or roasted eggplant.
Q: Can I use egg whites only?
Yes, substitute with about 8 egg whites.
Nutritional Information (Approx. per serving)
Calories: 450–550 kcal
Protein: 35–40g
Carbs: 15–20g
Fat: 25–30g