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Anti-Inflammatory Greek Chicken Mezze Board

Anti-Inflammatory Greek Chicken Mezze Board Recipe

Allan
This anti-inflammatory Greek chicken mezze board is the perfect balance of freshness and satisfaction. Packed with protein, healthy fats, and vibrant Mediterranean flavors, it’s a meal that feels light yet filling. Whether you’re looking to reduce heaviness or simply enjoy a clean, delicious platter, this recipe delivers every time.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main
Cuisine Anti-inflammatory, Mediterranean
Servings 6
Calories 480 kcal

Ingredients
  

  • 1 lb 450g boneless, skinless chicken thighs or breasts
  • 2 tbsp olive oil
  • 2 tsp dried oregano
  • 1 tsp garlic powder or 2 cloves fresh garlic, minced
  • 1 tsp smoked paprika
  • 1 tbsp fresh lemon juice
  • ½ tsp salt or to taste
  • ¼ tsp black pepper or to taste
  • 1 cup tzatziki full-fat, unsweetened
  • ½ cup hummus low-carb or homemade preferred
  • ½ cup whipped feta
  • 1 cup mixed olives kalamata & green
  • ½ cup pickled red onions
  • ½ cup marinated artichoke hearts
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber sliced
  • ½ cup red bell pepper sliced
  • 2 tbsp fresh parsley chopped
  • 1 lemon cut into wedges
  • 1 cup keto-friendly flatbread seed crackers, or lettuce wraps
  • ¼ cup roasted almonds or walnuts

Instructions
 

  • In a medium-sized mixing bowl, add the olive oil, dried oregano, garlic powder, smoked paprika, fresh lemon juice, salt, and black pepper. Whisk everything together until well combined and slightly emulsified. This ensures the seasoning is evenly distributed and coats the chicken properly.
  • Add the chicken (thighs or breasts) into the bowl and turn it several times so it’s fully coated in the marinade. Use your hands or tongs to gently massage the marinade into the chicken for better flavor absorption. Cover and let it marinate for at least 15–30 minutes (or up to a few hours in the fridge for deeper flavor).
  • Heat a pan or grill pan over medium heat and lightly grease it with a small amount of olive oil. Once hot, place the marinated chicken onto the pan without overcrowding. Cook for about 5–7 minutes on one side until golden and slightly charred.
  • Flip the chicken and cook for another 5–7 minutes until fully cooked through. Avoid pressing the chicken down, as this can release juices and make it dry. Once done, remove it from the pan and let it rest for about 5 minutes—this helps keep it juicy and tender.
  • While the chicken is resting, prepare your fresh components. Slice the cucumber into thin rounds, halve the cherry tomatoes, and cut the bell peppers into strips. Keep everything uniform for a clean and visually appealing presentation.
  • Take a large serving board or platter and place small bowls of dips like tzatziki, hummus, and whipped feta onto it first. Position them with some space between each bowl so you can build around them.
  • Slice the rested chicken into even strips and arrange them neatly around the dips. Try to fan the slices slightly for a more professional, appetizing look.
  • Begin filling in the empty spaces on the board with your prepared vegetables, olives, pickled onions, artichokes, and nuts. Distribute everything evenly so each section of the board has a good balance of colors and textures.
  • Add your keto-friendly bread options like lettuce wraps, seed crackers, or keto flatbread around the edges of the board for easy access.
  • Finish by sprinkling freshly chopped parsley over the entire board and placing lemon wedges in a few spots for brightness and garnish. Serve immediately while the chicken is still warm and the rest of the ingredients are fresh and crisp.