Mediterranean Grilled Chicken Platter with Fresh Vegetables & Flatbread
Description
This Mediterranean Grilled Chicken Platter is a vibrant, healthy, and satisfying meal featuring juicy herb-marinated grilled chicken, crisp fresh vegetables, warm flatbread, and a creamy yogurt-based sauce. Packed with bright lemon, garlic, and olive oil flavors, this dish is perfect for lunch, dinner, or entertaining. It’s high in protein, balanced, and customizable with your favorite Mediterranean sides.
Time Required
Preparation time: 20 minutes
Marination time: 30 minutes (recommended 2–4 hours for best flavor)
Cooking time: 15 minutes
Total time: 1 hour 5 minutes
Ingredients (Serves 4)
For the Grilled Chicken
4 boneless skinless chicken breasts (or thighs)
3 tablespoons olive oil
3 cloves garlic, minced
Juice of 1 lemon
1 teaspoon dried oregano
1 teaspoon paprika
½ teaspoon cumin
½ teaspoon salt
½ teaspoon black pepper
Fresh Vegetables
1 cup cherry tomatoes, halved
1 large cucumber, sliced
1 red onion, thinly sliced
1 cup lettuce or mixed greens
½ cup olives (optional)
½ cup crumbled feta cheese (optional)
Flatbread & Extras
4 flatbreads or pita breads
1 tablespoon olive oil (for warming)
Yogurt Garlic Sauce (Optional but Recommended)
1 cup plain Greek yogurt
1 clove garlic, minced
1 tablespoon lemon juice
1 tablespoon olive oil
Salt to taste
1 tablespoon chopped fresh parsley or dill
Step-by-Step Instructions
Marinate the Chicken
In a bowl, mix olive oil, garlic, lemon juice, oregano, paprika, cumin, salt, and pepper.
Coat chicken thoroughly with the marinade.
Cover and refrigerate for at least 30 minutes (longer for deeper flavor).
Prepare the Yogurt Sauce
Combine Greek yogurt, garlic, lemon juice, olive oil, salt, and herbs.
Mix well and refrigerate until serving.
Grill the Chicken
Preheat grill pan or outdoor grill to medium-high heat.
Cook chicken for 6–7 minutes per side until internal temperature reaches 75°C (165°F).
Let rest for 5 minutes, then slice.
Prepare Fresh Vegetables
Arrange tomatoes, cucumber, onion, lettuce, olives, and feta on a platter.
Warm the Flatbread
Lightly brush flatbread with olive oil and heat on a pan for 1–2 minutes until warm and soft.
Assemble the Platter
Arrange sliced chicken, vegetables, and flatbread on a large serving platter.
Serve with yogurt sauce on the side or drizzled over the chicken.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes — thighs are juicier and more flavorful. Cooking time may increase slightly.
Can I cook this without a grill?
Absolutely. Use a grill pan, skillet, or bake chicken at 200°C (400°F) for 20–25 minutes.
How long can leftovers be stored?
Store in an airtight container in the refrigerator for up to 3 days.
Can I make this dairy-free?
Skip feta and yogurt sauce or use plant-based yogurt alternatives.
What other sides work well?
Hummus, rice pilaf, roasted vegetables, or tabbouleh complement the platter nicely.
Nutritional Information (Per Serving — Approximate)
Calories: 420 kcal
Protein: 38 g
Carbohydrates: 28 g
Fat: 18 g
Fiber: 4 g
Sugar: 5 g
Sodium: 480 mg