Greek Chicken Mezze Platter with Lemon Drizzle

Greek Chicken Mezze Platter with Lemon Drizzle

Ingredients

Greek Chicken

600g chicken breast, cut into strips

2 tablespoons olive oil

2 tablespoons lemon juice

1 teaspoon lemon zest

3 garlic cloves, minced

1 teaspoon dried oregano

1 teaspoon dried thyme

1/2 teaspoon smoked paprika

1 teaspoon salt

1/2 teaspoon black pepper

Mezze Board Components

1 cucumber, sliced

1 cup cherry tomatoes

1 bell pepper, sliced

1/4 red onion, thinly sliced

1/2 cup Kalamata olives

200g feta cheese, cubed

1 cup hummus

1 cup tzatziki

4 pita breads, warmed and sliced

Lemon Drizzle

2 tablespoons olive oil

1 tablespoon lemon juice

1 teaspoon lemon zest

1 tablespoon fresh parsley, finely chopped

1/4 teaspoon black pepper

Garnish

Fresh parsley

Fresh dill

Lemon wedges

Directions

In a bowl, combine olive oil, lemon juice, lemon zest, garlic, oregano, thyme, smoked paprika, salt, and black pepper.

Add chicken and marinate for at least 30 minutes.

Heat a grill pan or skillet over medium-high heat and cook the chicken for 5–6 minutes per side until golden and fully cooked.

In a small bowl, whisk together olive oil, lemon juice, lemon zest, parsley, and black pepper to make the lemon drizzle.

Arrange hummus and tzatziki in small bowls on a large serving platter.

Add cucumber, tomatoes, bell pepper, red onion, olives, and feta around the dips.

Place the grilled chicken on the platter and drizzle lightly with the lemon dressing.

Arrange warm pita wedges around the board.

Garnish with fresh parsley, dill, and lemon wedges.

Serve immediately as a Mediterranean-style sharing platter.