Mediterranean Greek Chicken & Olive Bread Board
Prep Time: 10 minutes
Cook Time: 15 minutes (for chicken)
Total Time: 25 minutes
Servings: 2–3
Ingredients
2 chicken breasts, grilled and sliced
2 tbsp olive oil
1 tsp dried oregano
1 tsp garlic powder
½ tsp paprika
Salt and black pepper, to taste
1 loaf rustic bread (sourdough or ciabatta), sliced
½ cup Kalamata olives
½ cup green olives
½ cup cherry tomatoes, halved
½ cup feta cheese, crumbled
2 tbsp fresh parsley, chopped
Extra olive oil, for drizzling
Lemon wedges, for serving
Instructions
Prepare the Chicken:
In a small bowl, mix olive oil, oregano, garlic powder, paprika, salt, and black pepper.
Rub the mixture onto the chicken breasts.
Grill over medium heat for 6–7 minutes per side or until fully cooked and internal temperature reaches 165°F (74°C). Slice thinly once rested.
Prepare the Bread Board:
Slice the rustic bread into thick pieces and lightly toast if desired.
Arrange the bread slices on a serving board.
Assemble the Board:
Place grilled chicken slices on the board.
Add Kalamata and green olives, cherry tomatoes, and crumbled feta cheese around the chicken.
Sprinkle fresh parsley over the top.
Drizzle extra olive oil over the bread, chicken, and vegetables.
Serve:
Add lemon wedges on the side for squeezing over the chicken and bread.
Serve immediately as a shared appetizer, light lunch, or casual dinner.
Tips:
Grilling Alternative: If you don’t have a grill, cook the chicken in a skillet over medium heat for 6–7 minutes per side, or bake at 400°F (200°C) for 20–25 minutes.
Bread Choice: Use any rustic bread you like—sourdough, ciabatta, or even a crusty baguette works well. Lightly toasting the bread adds texture and prevents it from becoming soggy.
Olive Prep: Pit olives in advance if needed for easier eating, especially if serving as a shared board.
Serving Style: Arrange ingredients loosely on the board for a rustic, casual look.
Variations:
Extra Veggies: Add roasted bell peppers, cucumber slices, or thinly sliced red onion for more color and crunch.
Cheese Swap: Replace feta with goat cheese or halloumi for a different flavor profile.
Protein Options: Substitute grilled chicken with grilled shrimp, lamb strips, or chickpeas for a vegetarian version.
Herb Boost: Add fresh oregano or mint alongside parsley for a more fragrant Mediterranean touch.
Dipping Sauce: Serve with tzatziki or a simple garlic yogurt dip for added creaminess.
Q&A
Q: Can I use pre-cooked or rotisserie chicken?
A: Yes, pre-cooked chicken works well for a quicker assembly. Just slice and serve.
Q: Can this recipe be made vegetarian?
A: Absolutely. Replace the grilled chicken with roasted chickpeas, marinated tofu, or halloumi slices.
Q: How should I store leftovers?
A: Store components separately in airtight containers in the fridge for up to 2 days. Assemble the bread board fresh before serving to keep the bread from getting soggy.
Q: Can I make this ahead of time?
A: You can prep the chicken, chop the vegetables, and crumble the feta in advance. Toast the bread and assemble right before serving.
Q: What sides pair well with this bread board?
A: A light green salad, roasted vegetables, or a simple Greek salad complements the board beautifully.
Nutrition
(per serving, serves 2)
Calories: ~520 kcal
Protein: 35 g
Carbohydrates: 38 g
Fiber: 5 g
Fat: 26 g
Saturated Fat: 8 g
Sugar: 4 g
Sodium: 920 mg
Values are approximate and depend on exact ingredient brands and portion sizes.
Conclusion
This Mediterranean Greek Chicken & Olive Bread Board is a vibrant, flavorful, and easy-to-assemble dish. Perfect for casual lunches, appetizers, or shared dinners, it combines juicy, seasoned chicken with briny olives, fresh vegetables, and creamy feta over rustic bread. It’s flexible, visually appealing, and full of Mediterranean flavors that are both satisfying and nutritious.