Greek Chicken and Herb Plate
This Greek Chicken and Herb Plate is a refreshing, protein-packed Mediterranean meal featuring grilled lemon-herb chicken, garlic yogurt sauce, and a side of vibrant vegetables with optional rice or pita. Every bite is layered with flavor — fresh herbs, olive oil, and tangy lemon come together to create a balanced and nourishing meal.
Prep: 20 minutes
Cook: 25 minutes
Total: 45 minutes
Servings: 2–3 plates
Ingredients
For the Greek Chicken
2 boneless, skinless chicken breasts (or thighs)
2 tbsp extra virgin olive oil
1½ tbsp lemon juice
1 tsp lemon zest
2 cloves garlic, minced
1 tsp dried oregano
½ tsp dried thyme (or 1 tsp fresh thyme)
1 tbsp fresh parsley, chopped
Salt & black pepper, to taste
For the Garlic Yogurt Sauce
½ cup Greek yogurt
1 clove garlic, finely grated
1 tbsp lemon juice
1 tsp olive oil
Pinch of salt and pepper
Optional: 1 tbsp fresh dill or mint, finely chopped
For the Herb Salad
1 small cucumber, diced
1 cup cherry tomatoes, halved
¼ red onion, thinly sliced
½ cup mixed greens or romaine lettuce
¼ cup feta cheese, crumbled
1 tbsp fresh mint or parsley, chopped
1 tbsp extra virgin olive oil
1 tsp red wine vinegar or lemon juice
Salt & pepper, to taste
Optional Sides
Steamed rice, lemon herb rice, or pita bread
Olives or roasted chickpeas for extra flavor
Instructions
1. Marinate the Chicken
In a bowl, whisk together olive oil, lemon juice, zest, garlic, oregano, thyme, parsley, salt, and pepper.
Add chicken and coat well.
Marinate at least 20 minutes (or up to 4 hours for deeper flavor).
2. Grill or Pan-Sear
Heat a grill pan or skillet over medium-high heat.
Cook chicken for 5–6 minutes per side, or until golden and cooked through.
Let rest 5 minutes, then slice.
3. Prepare the Garlic Yogurt Sauce
In a small bowl, combine Greek yogurt, garlic, lemon juice, olive oil, salt, and herbs.
Mix until smooth and creamy. Refrigerate until serving.
4. Make the Salad
In a bowl, combine cucumber, tomatoes, red onion, lettuce, feta, and herbs.
Drizzle with olive oil and vinegar or lemon juice. Toss gently.
5. Assemble the Plate
Arrange sliced Greek chicken on a plate.
Add a portion of salad on one side.
Serve with a dollop of garlic yogurt sauce.
Add rice, pita, or roasted chickpeas if desired.
Garnish with a drizzle of olive oil and a sprinkle of fresh herbs.
Chef’s Notes & Tips
For a Mediterranean grain bowl version, serve everything over quinoa or lemon rice.
Add grilled zucchini, bell peppers, or olives for extra variety.
For a creamy twist, drizzle tahini-lemon dressing over the veggies.
Marinate chicken overnight for maximum flavor.
Frequently Asked Questions
Q1: Can I bake the chicken instead of grilling?
Yes! Bake at 400°F (200°C) for 20–25 minutes or until cooked through.
Q2: Can I make this vegetarian?
Absolutely — replace the chicken with grilled halloumi, falafel, or roasted chickpeas.
Q3: What’s the best way to store it?
Keep components separate in airtight containers for up to 3 days. Add sauce just before serving.
Nutritional Information
Calories: 470 kcal
Protein: 40 g
Carbohydrates: 16 g
Fat: 27 g
Fiber: 3 g
Sugar: 4 g
Sodium: 580 mg