Mediterranean Grilled Chicken with Fresh Veggie Plate
Here’s the complete recipe for a fresh, colorful, and nourishing Mediterranean Grilled Chicken with Fresh Veggie Plate—a wholesome and vibrant dish that brings together tender, herby grilled chicken and a rainbow of crisp vegetables with a bright lemon-olive oil dressing. It’s perfect for a light lunch or a well-balanced dinner.
Time Required:
Prep Time: 15 minutes
Cook Time: 10–12 minutes
Total Time: 25–30 minutes
Ingredients
For the Grilled Chicken:
2 boneless, skinless chicken thighs or breasts
1 tbsp olive oil
1 tsp garlic powder
½ tsp salt
½ tsp black pepper
½ tsp paprika
½ tsp dried oregano
Juice of ½ lemon
For the Fresh Veggie Plate:
1 cup broccoli florets
½ cup cooked beetroot, sliced
½ cucumber, sliced
1 medium tomato, sliced
4 lettuce leaves
For the Dressing:
1 tbsp olive oil
1 tbsp lemon juice
Salt & pepper, to taste
Instructions
Marinate the Chicken:
In a bowl, combine olive oil, garlic powder, salt, pepper, paprika, oregano, and lemon juice. Coat the chicken thighs or breasts evenly with the marinade. Let sit for 10–15 minutes at room temperature (or refrigerate for up to 2 hours for deeper flavor).
Grill the Chicken:
Heat a grill pan or outdoor grill over medium-high heat. Grill chicken for 4–6 minutes per side, or until nicely charred and the internal temperature reaches 165°F (75°C). Remove and let rest for 5 minutes before slicing.
Prepare the Veggies:
Steam or blanch broccoli florets for 2–3 minutes until just tender but still bright green.
Slice beetroot, cucumber, tomato, and arrange with lettuce leaves on a plate.
Mix the Dressing:
Whisk together olive oil, lemon juice, salt, and pepper.
Assemble the Plate:
Place the grilled chicken slices alongside the veggies. Drizzle the lemon-olive oil dressing over the vegetables or serve it on the side.
Tips
Pound the Chicken Evenly:
If using chicken breasts, lightly pound them to even thickness so they cook uniformly and stay juicy.
Use a Meat Thermometer:
Grill until the internal temperature reaches 165°F (75°C) for perfectly cooked chicken without overdoing it.
Rest the Chicken:
Let the grilled chicken rest for 5 minutes before slicing—this helps keep the juices in.
Steam Veggies Lightly:
For the broccoli, a quick steam keeps it crisp and vibrant. Don’t overcook or it may lose its color and nutrients.
Make It a Platter:
Arrange everything neatly on a large platter for an eye-catching, Mediterranean-inspired presentation—great for guests or meal-prep photos.
Variations
Protein Swaps:
Grilled Shrimp or Salmon: Use the same marinade—perfect for seafood lovers.
Grilled Halloumi or Falafel: For a vegetarian option with protein and texture.
Veggie Additions:
Avocado slices for creaminess
Kalamata olives or capers for briny punch
Roasted red peppers for sweetness
Artichoke hearts for a Mediterranean flair
Dressing Enhancements:
Add a pinch of dried mint, sumac, or crushed garlic to the lemon-olive oil dressing for extra depth.
Whisk in a spoon of Greek yogurt or tahini for a creamy alternative.
Serve With:
Warm pita bread, grilled flatbread, or hummus on the side to round out the meal.
A scoop of couscous, quinoa, or brown rice makes it more filling.
Optional Toppings:
Crumbled feta cheese
Shaved Parmesan
A sprinkle of za’atar or Italian seasoning
Q&A
Q: Can I grill the chicken without a grill or grill pan?
A: Yes! You can use a regular non-stick skillet or bake it in the oven at 400°F (200°C) for 20–25 minutes, flipping once halfway through.
Q: Can this dish be made vegetarian or vegan?
A: Definitely. Swap the chicken with grilled halloumi, falafel, or marinated tofu. Use maple syrup or a splash of balsamic for sweetness if needed.
Q: Can I prep this ahead of time?
A: Yes! The chicken can be marinated up to 24 hours in advance, and veggies can be prepped ahead and stored in airtight containers. Add dressing just before serving for freshness.
Q: What’s a good dipping sauce or spread to serve with it?
A: Try hummus, tzatziki, baba ganoush, or a drizzle of tahini-lemon sauce to boost flavor and richness.
Q: Can I use different vegetables?
A: Absolutely. Feel free to sub in roasted carrots, zucchini, cherry tomatoes, arugula, or bell peppers based on what’s in season or on hand.
Nutrition Facts
(Per Serving — based on 1 chicken thigh and full veggie portion)
Calories: ~350
Protein: 28g
Fat: 22g
Saturated Fat: 4g
Carbohydrates: 10g
Fiber: 4g
Sugars: 5g
Sodium: ~500mg
Cholesterol: 85mg
Values may vary based on exact portions, chicken cut used, and dressing amount.
Conclusion
Mediterranean Grilled Chicken with Fresh Veggie Plate is a vibrant, balanced meal full of color, freshness, and nourishing ingredients. Juicy grilled chicken meets crisp and tender vegetables, tied together with a simple lemon-olive oil dressing that celebrates Mediterranean simplicity. It’s light yet satisfying, easy to prepare, and adaptable to any season. Whether served for lunch, dinner, or meal prep, this dish is a reliable go-to for clean, wholesome eating with bold flavor.