What are the main ingredients in Mediterranean Chicken Mezze Platter?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Butter (optional)

What is the nutritional information of Mediterranean Chicken Mezze Platter?

Calories: 769, Carbs: 74 grams, Fat: grams, Protein: 53 grams, Sugar: 9.4 grams, Salt: 1694 grams

How do I prepare Mediterranean Chicken Mezze Platter?

A-MEZZE-ING!: Plate up the herby chicken mince alongside the tomato and mushroom mix, the pepper salad, the pita triangles, the tzatziki, and the hummus. Sprinkle over the remaining oregano. A mini mezze platter all for you! Opa, Chef! MINCE CITY: Return the pan to a high heat with a drizzle of oil and a knob of butter (optional). When hot, add the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 3-4 minutes until browned, stirring occasionally. In the final minute, add the rub, ½ the chopped oregano, and some seasoning. Cover to keep warm. TOASTY PITAS: Quarter the pita breads and place on a baking tray. Pop in the hot oven for 3-4 minutes until heated through and starting to crisp. FEELIN’ FRESH: In a bowl, add the rinsed green leaves, the chopped peppers, a drizzle of oil, and seasoning. Crumble in the drained feta and toss until fully combined. BEAUTIFUL & BLISTERED: Preheat the oven to 200°C. Place a nonstick pan over a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, add the halved mushrooms and tomatoes and fry for 3-5 minutes until golden and starting to blister, shifting occasionally. In the final minute, add a sweetener of choice (to taste) and some seasoning. Remove from the pan on completion and cover to keep warm.

What should be prepared from my kitchen to make Mediterranean Chicken Mezze Platter?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Butter (optional)

Mediterranean Chicken Mezze Platter

A mini mezze platter for dinner! What could be better? Pan-fried baby tomatoes and mushrooms, creamy feta, tangy pickled peppers, soft pita breads, light tzatziki, smooth hummus and the juiciest chicken mince make up this delectable plate of tasty delights!

Mediterranean Chicken Mezze Platter

with mushrooms, hummus & pita bread

Hands on Time: 10 - 25 minutes

Overall Time: 15 - 30 minutes

Download the Recipe for 2

Ingredients:

Baby Tomatoes
Button Mushrooms
Chicken
Danish-style Feta
Free-Range Chicken Mince
Fresh Oregano
Green Leaves
Hummus
NOMU Provençal Rub
Pickled Bell Peppers
Tzatziki
Whole Wheat Pita Bread
Whole Wheat Pita Breads

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Butter (optional)

Photo of Mediterranean Chicken Mezze Platter

Serves 1

BEAUTIFUL & BLISTERED
Preheat the oven to 200°C. Place a nonstick pan over a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, add the halved mushrooms and tomatoes and fry for 3-5 minutes until golden and starting to blister, shifting occasionally. In the final minute, add a sweetener of choice (to taste) and some seasoning. Remove from the pan on completion and cover to keep warm.
TOASTY PITAS
Quarter the pita bread and place on a baking tray. Pop in the hot oven for 3-4 minutes until heated through and starting to crisp.
MINCE CITY
Return the pan to a high heat with a drizzle of oil and a knob of butter (optional). When hot, add the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 3-4 minutes until browned, stirring occasionally. In the final minute, add the rub, ½ the chopped oregano, and some seasoning. Cover to keep warm.
FEELIN’ FRESH
In a bowl, add the rinsed green leaves, the chopped peppers, a drizzle of oil, and seasoning. Crumble in the drained feta and toss until fully combined.
A-MEZZE-ING!
Plate up the herby chicken mince alongside the tomato and mushroom mix, the pepper salad, the pita triangles, the tzatziki, and the hummus. Sprinkle over the remaining oregano. A mini mezze platter all for you! Opa, Chef!

Button Mushrooms - 125g
Baby Tomatoes - 80g
Whole Wheat Pita Bread - 1
Free-range Chicken Mince - 150g
NOMU Provençal Rub - 5ml
Fresh Oregano - 4g
Green Leaves - 20g
Pickled Bell Peppers - 10g
Danish-style Feta - 20g
Tzatziki - 65ml
Hummus - 65ml

Download the Recipe

Serves 2

BEAUTIFUL & BLISTERED
Preheat the oven to 200°C. Place a nonstick pan over a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, add the halved mushrooms and tomatoes and fry for 3-5 minutes until golden and starting to blister, shifting occasionally. In the final minute, add a sweetener of choice (to taste) and some seasoning. Remove from the pan on completion and cover to keep warm.
TOASTY PITAS
Quarter the pita breads and place on a baking tray. Pop in the hot oven for 3-4 minutes until heated through and starting to crisp.
MINCE CITY
Return the pan to a high heat with a drizzle of oil and a knob of butter (optional). When hot, add the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 3-4 minutes until browned, stirring occasionally. In the final minute, add the rub, ½ the chopped oregano, and some seasoning. Cover to keep warm.
FEELIN’ FRESH
In a bowl, add the rinsed green leaves, the chopped peppers, a drizzle of oil, and seasoning. Crumble in the drained feta and toss until fully combined.
A-MEZZE-ING!
Plate up the herby chicken mince alongside the tomato and mushroom mix, the pepper salad, the pita triangles, the tzatziki, and the hummus. Sprinkle over the remaining oregano. A mini mezze platter all for you! Opa, Chef!

Button Mushrooms - 250g
Baby Tomatoes - 160g
Whole Wheat Pita Breads - 2
Free-range Chicken Mince - 300g
NOMU Provençal Rub - 10ml
Fresh Oregano - 8g
Green Leaves - 40g
Pickled Bell Peppers - 20g
Danish-style Feta - 40g
Tzatziki - 125ml
Hummus - 125ml

Download the Recipe

Serves 3

BEAUTIFUL & BLISTERED
Preheat the oven to 200°C. Place a nonstick pan over a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, add the halved mushrooms and tomatoes and fry for 5-6 minutes until golden and starting to blister, shifting occasionally. In the final minute, add a sweetener of choice (to taste) and some seasoning. Remove from the pan on completion and cover to keep warm.
TOASTY PITAS
Quarter the pita breads and place on a baking tray. Pop in the hot oven for 3-4 minutes until heated through and starting to crisp.
MINCE CITY
Return the pan to a high heat with a drizzle of oil and a knob of butter (optional). When hot, add the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 4-6 minutes until browned, stirring occasionally. In the final minute, add the rub, ½ the chopped oregano, and some seasoning. Cover to keep warm.
FEELIN’ FRESH
In a bowl, add the rinsed green leaves, the chopped peppers, a drizzle of oil, and seasoning. Crumble in the drained feta and toss until fully combined.
A-MEZZE-ING!
Plate up the herby chicken mince alongside the tomato and mushroom mix, the pepper salad, the pita triangles, the tzatziki, and the hummus. Sprinkle over the remaining oregano. A mini mezze platter all for you! Opa, Chef!

Button Mushrooms - 375g
Baby Tomatoes - 240g
Whole Wheat Pita Breads - 3
Free-range Chicken Mince - 450g
NOMU Provençal Rub - 15ml
Fresh Oregano - 12g
Green Leaves - 60g
Pickled Bell Peppers - 30g
Danish-style Feta - 60g
Tzatziki - 170ml
Hummus - 170ml

Download the Recipe

Serves 4

BEAUTIFUL & BLISTERED
Preheat the oven to 200°C. Place a nonstick pan over a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, add the halved mushrooms and tomatoes and fry for 5-6 minutes until golden and starting to blister, shifting occasionally. In the final minute, add a sweetener of choice (to taste) and some seasoning. Remove from the pan on completion and cover to keep warm.
TOASTY PITAS
Quarter the pita breads and place on a baking tray. Pop in the hot oven for 3-4 minutes until heated through and starting to crisp.
MINCE CITY
Return the pan to a high heat with a drizzle of oil and a knob of butter (optional). When hot, add the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 4-6 minutes until browned, stirring occasionally. In the final minute, add the rub, ½ the chopped oregano, and some seasoning. Cover to keep warm.
FEELIN’ FRESH
In a bowl, add the rinsed green leaves, the chopped peppers, a drizzle of oil, and seasoning. Crumble in the drained feta and toss until fully combined.
A-MEZZE-ING!
Plate up the herby chicken mince alongside the tomato and mushroom mix, the pepper salad, the pita triangles, the tzatziki, and the hummus. Sprinkle over the remaining oregano. A mini mezze platter all for you! Opa, Chef!