June 16, 2026 · 65 min

Spiced Chicken and Grilling Cheese Mezze Platter with Tomato Cucumber Salad

Snack65 min1190 cal / serving

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.

Ingredients

Lemon1 unit LemonView ingredient guide
Garlic2 clove GarlicView ingredient guide
Chicken Cutlets10 ounce Chicken CutletsView ingredient guide
Israeli Couscous0.5 cup Israeli CouscousView ingredient guide
Cucumber1 unit CucumberView ingredient guide
Yogurt3 ounce YogurtView ingredient guide
Roma Tomato1 unit Roma TomatoView ingredient guide
Dill0.25 ounce DillView ingredient guide
Pita Bread2 unit Pita BreadView ingredient guide
Grilling Cheese8 ounce Grilling CheeseView ingredient guide
Olive Oil8 teaspoon Olive OilView ingredient guide
Butter1 tablespoon ButterView ingredient guide
SaltSalt, to tasteView ingredient guide
PepperPepper, to tasteView ingredient guide

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.

Useful Cookware

A few helpful kitchen tools for this recipe, with relevant Amazon picks for each item.

Recipe Tips

For extra flavor, let the chicken marinate while you prep the other ingredients.

If you can’t find grilling cheese, halloumi is a great substitute.

To save time, you can prepare the tzatziki and salad while the couscous cooks.

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.

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