This Mediterranean chicken platter is loaded with all the classic Greek flavors that I love so much. It includes everything from pan-roasted honey chicken, to lemon infused chickpea rice. Dont worry, I didn’t forget the fresh sliced cucumber, zippy tzatziki sauce, kalamata olives and crumbled feta cheese either.

This Mediterranean chicken platter is perfect for hosting a dinner party with friends, or as a fun family-style dinner at home. With so many items to choose from, everyone is sure to find something to nibble on.

Looking for more Greek inspired recipes? Try my Greek chicken meatballs with tzatziki sauce. Or my Tzatziki snack board.

Mediterranean Platter
Mediterranean Platter

Mediterranean Chicken Platter

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Lemon Rice Mixture

  • 6 ounces Orzo pasta or Banza chickpea rice
  • Heaping handful of fresh arugula
  • ¼ cup fresh scallions chopped small
  • ¼ cup kalamata olives, sliced in halves
  • ¼ cup green sliced olives
  • ¼ cup black sliced olives
  • English cucumber sliced into rounds, and a few extra slices for the platter
  • 1 tablespoon fresh squeezed lemon juice
  • cup white onion – diced
  • 2 tablespoons olive oil
  • salt and pepper to taste
  • cup crumbled feta cheese
  • 2 oven roasted pitas cut into triangles

Honey Roasted Chicken

  • 1 tablespoon olive oil
  • 2 tablespoons honey
  • 2 chicken breasts

Tzatziki Sauce

  • 1 cup Greek yoghurt
  • ¼ cup of English cucumber – deseeded with a spoon and diced small
  • 1 tablespoon olive oil
  • 1 tablespoon fresh squeezed lemon juice
  • pinch salt
  • 1-2 tablespoon s fresh dill – chopped
  • 1 clove garlic – minced


  • skillet
  • pasta pot
  • colander
  • 2 mixing bowls
  • platter


Prepare the rice:

  • Boil water and cook your orzo pasta or Banza rice according to the package. Drain off water using a colander. Rinse with rice with cold water to stop the cooking. Drizzle a little olive oil over the rice to prevent it from sticking together.
  • In a large mixing bowl, combine the arugula, cooked and cooled rice, diced cucumbers, sliced green, sliced black, and whole pitted kalamata olives, 1 tablespoon of olive oil, the juice from ½ of a ripe lemon, diced white onion and salt and pepper to taste. Gently toss everything together.

Prepare the chicken:

  • Grab a small skillet and add in 1 tablespoon olive oil. Pan roast your chicken until it is fully cooked through. Should take about 6-7 minutes on each side depending on thickness.
    Once fully cooked through, let it rest and cool off. This will help keep the chicken juicy. Once it is cool, slice it into evenly sized pieces and drizzle it with honey. You can also cube the chicken if you prefer.

Prepare the tzatziki sauce:

  • In a small bowl combine, the Greek yoghurt, lemon juice, diced English cucumbers, fresh dill, minced garlic, olive oil and salt. Stir well.

Brown the pita:

  • Lastly, you will either oven bake or brown your pita on the stove top. Be careful if you use the open flame on the stove top to brown / warm the pita. It can catch flame quickly. Once browned, cut your pita into easy to grab triangles.

Assemble the dish:

  • Spoon the rice mixture into the middle of the serving platter. Top with the feta cheese.
    Line your honey roasted chicken on the side of the rice. Next, you’ll add your tzatziki to a small ramekin and place it in the corner of the serving platter.
    Slice a few extra pieces of English cucumber and place them in the adjacent corner.
    Finally, tuck a few pieces of pita into the rice mixture, serve and enjoy.
Mediterranean Platter