Name: California Dreamin’ 70s Dinner Platter
Prep time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 large boneless, skinless chicken breasts (about 1 lb), butterflied; 1/2 cup plain Greek yogurt; 2 tbsp olive oil, divided; 1 lemon (zest and juice); 2 tbsp fresh dill, chopped; 1 tbsp fresh chives, chopped; 1 tsp smoked paprika; 1/2 tsp garlic powder; Kosher salt and black pepper, to taste; 1 large eggplant, sliced into 1/2-inch rounds; 2 medium zucchinis, sliced into 1/2-inch rounds; 1 red bell pepper, cored and quartered; 1 cup cherry tomatoes, halved; 1/2 small red onion, sliced into thick rings; 1 cup cooked quinoa; 1/3 cup crumbled feta cheese; 1/3 cup kalamata olives, pitted and halved; 1/4 cup toasted pine nuts; 1/4 cup Italian parsley, chopped

California Dreamin’ 70s Dinner Platter

CrushedLemon1034

Get groovy with this California Dreamin’ 70s Dinner Platter—a vibrant, flavor-layered feast inspired by retro California cool and the smooth sounds of the 70s. Think big convertible energy: juicy grilled chicken with lemony-dill yogurt, a rainbow of charred veggies, and a Mediterranean touch of feta, olives, and pine nuts all piled atop fluffy quinoa. Every bite bridges eras and flavors, blending nostalgia with fresh, bold taste. This platter is perfect for sharing, visually stunning, and easy to serve with family or friends—just cue the vinyl, pour a lemonade, and savor the shag rug vibes at the table!

Ingredients

Instructions

Preheat grill (or grill pan) to medium-high heat. In a bowl, whisk Greek yogurt, 1 tbsp olive oil, lemon zest and juice, dill, chives, smoked paprika, garlic powder, salt, and pepper.
Pat chicken dry and coat with half the yogurt marinade. Reserve remaining marinade for serving. Let chicken marinate 10 minutes at room temperature.
Brush eggplant, zucchini, red bell pepper, and red onion with remaining olive oil, sprinkle with salt and pepper.
Grill chicken 4–6 minutes per side until charred and cooked through. Grill vegetables 3–4 minutes per side until tender and lightly charred. Grill cherry tomatoes on a foil tray or skewers for 2–3 minutes until blistered.
Rest chicken 5 minutes, then slice into strips. Cut bell pepper into strips and onion rings in half.
Spread cooked quinoa on a large platter. Top with grilled vegetables and sliced chicken. Drizzle reserved yogurt marinade over the top.
Sprinkle with feta, olives, toasted pine nuts, and parsley. Serve family-style with lemon wedges.
Optional: Layer platter on a shaggy towel or set table with vibrant napkins and put on a 70s playlist for true retro vibes!