Mediterranean Chicken Platter
This Mediterranean chicken platter recipe is loaded with classic Greek flavors. This easy dinner recipe includes, pan-roasted honey chicken, lemon infused chickpea rice and fresh vegetables.
Ingredients
Lemon Rice Mixture
- 6-8 ounces orzo pasta, cooked al dente
- 1 cup arugula, packed
- ¼ cup scallions, chopped small
- ¼ cup kalamata olives, sliced in halves
- ¼ cup green olives, sliced
- ¼ cup black olives, sliced
- ½ cup English cucumber, sliced into rounds, plus a few extra slices for the platter
- 1 tablespoon lemon juice, fresh squeezed
- ¼ cup sweet onion or shallots, diced
- 2 tablespoons olive oil
- salt and pepper, to taste
- ⅓ cup crumbled feta cheese
- 2-4 pitas
Honey Roasted Chicken
- 1 lb. chicken breasts, about 2 breasts
- 1 tablespoon olive oil
- 2 tablespoons honey
- salt and pepper, to taste
Tzatziki Sauce
- 1 cup Greek yogurt, 0% Fage
- ¼ cup English cucumber, seeded with a spoon and diced small
- 1 tablespoon olive oil
- 1 tablespoon lemon juice, fresh squeezed
- pinch salt
- 2 tablespoons dill, chopped small
- 1 clove garlic, minced
Equipment
- skillet
- pasta pot
- colander
- 2 mixing bowls
- platter
Instructions
Prepare the rice:
- Boil water and cook your orzo pasta according to the package. Al dente is best. Drain off excess water using a colander. Rinse pasta with cold water to stop the cooking. Drizzle with olive oil to prevent it from sticking together. Set aside to cool.
- In a large mixing bowl, combine the arugula, cooked and cooled pasta, diced cucumbers, sliced green, sliced black, and whole pitted kalamata olives, olive oil, lemon juice, sweet onion, and salt and pepper to taste. Gently toss everything together.
Prepare the chicken:
- Grab a non-stick skillet and add in 1 tablespoon olive oil. Season the chicken with salt and pepper. Cook the chicken in the pan for about 6-7 minutes on each side depending on thickness. You'll want the internal temperature to reach 165 degrees to ensure doneness. Drizzle the chicken with the honey 1 minute before you remove it from the pan. Let the breasts rest for 5-10 minutes before slicing.
Prepare the tzatziki sauce:
- In a small bowl combine, the Greek yogurt, 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.
Nutrition
Serving: 1serving, Calories: 631kcal, Carbohydrates: 62g, Protein: 40g, Fat: 25g, Saturated Fat: 5g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 15g, Trans Fat: 1g, Cholesterol: 86mg, Sodium: 840mg, Potassium: 731mg, Fiber: 3g, Sugar: 13g, Vitamin A: 406IU, Vitamin C: 8mg, Calcium: 189mg, Iron: 2mg