Spiced Chicken and Grilling Cheese Mezze Platter with Tomato Cucumber Salad

Imagine a dinner plate that offers a little bit of everything-tender spiced chicken, crispy grilling cheese, a bright tomato and cucumber salad, fluffy lemony couscous, creamy tzatziki and garlicky pita chips. That’s the magic of a mezze platter: a collection of small, flavorful bites that come together for a satisfying meal.

This recipe is perfect for nights when you can’t decide what to eat or when you want to share a fun, interactive dinner. Each component is simple to prepare and the combination of textures and flavors will keep everyone happy. Pair it with a glass of red wine for a truly delightful experience.

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Ingredients

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tunisian Spice BlendView ingredient guideLike ingredientDislike ingredient

0.5 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

1 unit CucumberView ingredient guideLike ingredientDislike ingredient

3 ounce YogurtView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

2 unit Pita BreadView ingredient guideLike ingredientDislike ingredient

8 ounce Grilling CheeseView ingredient guideLike ingredientDislike ingredient

8 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F with a rack in the top position. Wash and dry all produce. Zest the lemon, then quarter it. Mince or grate the garlic. Pat the chicken dry with paper towels. In a medium bowl, combine a drizzle of olive oil, the juice from 2 lemon wedges (4 for 4 servings), half the Tunisian spice blend, salt, pepper and garlic to taste. Add the chicken and turn to coat. Set aside to marinate.
2. Pick the dill fronds from the stems; discard the stems. Chop the fronds. Trim, peel and quarter the cucumber. Grate one quarter (two quarters for 4 servings) on the largest holes of a box grater. Squeeze out excess moisture, then add to a small bowl with the yogurt, 1 teaspoon dill (2 for 4), salt, pepper and garlic to taste. Stir to combine; set aside.
3. Bring ¾ cup water (1½ cups for 4 servings) to a boil in a medium pot. Add the couscous, lower heat to medium and simmer until the water is absorbed, 6-8 minutes. Turn off the heat and stir in a drizzle of olive oil, salt, pepper and lemon zest to taste. Meanwhile, dice the tomato and remaining cucumber. In another medium bowl, combine the tomato, cucumber, remaining dill, a large drizzle of olive oil, juice from the remaining lemon wedges, salt and pepper.
4. In a small microwave-safe bowl, microwave 1 tablespoon butter (2 for 4 servings) and the remaining garlic until melted, about 30 seconds. Season with salt and pepper. Cut the pitas into 8 triangles each (16 for 4 servings). Brush the triangles with the garlic butter and arrange them on one side of a baking sheet (for 4 servings, spread across the whole sheet).
5. Heat a large drizzle of olive oil in a large nonstick pan over medium-high heat. Add the chicken and sear until browned but not cooked through, about 2 minutes per side. Transfer the chicken to the other side of the baking sheet (for 4 servings, transfer to a second baking sheet and bake chicken on the middle rack with pita on top). Bake until the chicken is cooked through and the pitas are lightly toasted, 5-7 minutes. Wash out the pan.
6. Pat the grilling cheese dry with paper towels and slice into 4 pieces (8 for 4 servings). Season all over with the remaining Tunisian spice blend. Heat a large drizzle of olive oil in the same pan over medium-high heat. Add the cheese and cook until browned and warmed through, 1-2 minutes per side. Thinly slice the chicken crosswise. Divide the chicken, cheese, couscous, salad, pita chips and tzatziki among plates.

Recipe Tips

FAQ

Can I use a different protein instead of chicken?

Yes, you can substitute the chicken with lamb chops, beef strips or even falafel for a vegetarian option. Adjust cooking times accordingly.

What can I use instead of Israeli couscous?

Regular couscous, quinoa or orzo would work well. Cook according to package directions.

How do I store leftovers?

Store each component separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and cheese gently in a pan or oven.