Name: Sunshine Flat Grill Platter: Mediterranean-Inspired Chicken, Veggies & Halloumi
Prep time: 30 min
Total time: 30 min
Yield: 3 servings
Ingredients: 2 boneless, skinless chicken breasts (about 10 oz total), pounded to even thickness; 1 small zucchini, sliced into 1/2-inch rounds; 1 red bell pepper, seeded and sliced into thick strips; 1 small red onion, peeled and sliced into thick rings; 6 oz halloumi cheese, sliced into 1/2-inch slabs; 2 tbsp extra virgin olive oil, divided; 1 tsp smoked paprika; 1/2 tsp garlic powder; 1/2 tsp dried oregano; 1/2 tsp kosher salt, plus more to taste; 1/4 tsp black pepper; 1 lemon, zested and juiced; 2 tbsp fresh parsley, chopped; 2 pita breads (optional, for serving)

Sunshine Flat Grill Platter: Mediterranean-Inspired Chicken, Veggies & Halloumi

SteamedLemon1929

This flat grill platter channels sunny Mediterranean vibes with juicy marinated chicken, a rainbow of grilled vegetables, and golden slabs of halloumi cheese—all cooked together on a flat grill for ease and maximum flavor. The mix of charred, smoky, and citrus-bright flavors is perfect for a warm California evening and makes for a beautiful, communal meal. Served with pita, it’s ideal for sharing and can be easily adapted for family dinners or backyard gatherings.

Ingredients

Instructions

Preheat your flat grill (or griddle pan) over medium-high heat. Brush lightly with 1 tbsp olive oil.
In a large bowl, toss chicken breasts with 1 tbsp olive oil, smoked paprika, garlic powder, oregano, salt, pepper, lemon zest, and half the lemon juice. Set aside to marinate for 10 minutes while you prep the veggies and cheese.
Arrange zucchini, bell pepper, and red onion slices on a plate. Drizzle lightly with olive oil and sprinkle with a pinch of salt.
Grill the chicken for 4-5 minutes per side, until golden and cooked through. Transfer to a clean plate and tent with foil to rest.
Add the veggies to the grill. Cook for 2-3 minutes per side until tender and charred in spots. Move to the serving platter.
Grill halloumi slabs for 1-2 minutes per side, just until golden and slightly softened. Remove to the platter.
Slice the chicken and arrange on a big platter with the veggies and halloumi. Squeeze the remaining lemon juice over the top and shower with fresh parsley.
Optional: Warm pita on the grill for 1 minute per side and serve on the side.