Go Back
–+ servings
Greek Chicken Bowls with Creamy Tahini Feta Sauce

Delicious Greek Chicken Bowls with Creamy Tahini Feta Sauce

Enjoy these Greek Chicken Bowls with Creamy Tahini Feta Sauce, a vibrant and nutritious dish perfect for weeknight dinners.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: dinner
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1.5 lbs Chicken, cubed Substitute with chicken thighs for extra juiciness.
  • 5 tablespoon Olive Oil Use high-quality for best flavor.
  • 2 tablespoon Dijon Mustard Optional to swap with whole grain mustard.
  • 4 cloves Garlic, chopped Fresh garlic is best for potent flavor.
  • 1 tablespoon Honey Can swap with maple syrup for a vegan option.
  • 1 teaspoon Chili Flakes Adjust to your heat preference or omit.
  • Salt Essential seasoning.
  • Pepper Essential seasoning.
For the Salad
  • 3 cups Kale, chopped Can substitute with spinach or arugula.
  • 1 lemon Lemon Juice Freshly squeezed is preferred.
  • ½ cup Olives, pitted Substitute with capers for a twist.
  • ¼ cup Peperoncini, sliced Optional based on your heat preference.
  • Sesame Seeds/Pine Nuts For garnish, can omit if desired.
For the Tahini Feta Sauce
  • 6 oz Feta Cheese Substitute with whipped goat cheese if necessary.
  • ¼ cup Greek Yogurt Non-dairy yogurt is a good vegan alternative.
  • 3 tablespoon Tahini Use nut butter for a different flavor profile.

Equipment

  • oven
  • baking sheet
  • blender
  • large bowl

Method
 

Preparation Steps
  1. Preheat your oven to 425°F (218°C).
  2. Toss the cubed chicken with 3 tablespoons of olive oil, Dijon mustard, garlic, honey, chili flakes, salt, and pepper in a bowl until well-coated. Spread evenly on a baking sheet.
  3. Bake the chicken for 15 minutes, then stir and bake for an additional 5-10 minutes until golden brown and cooked through.
  4. Combine the kale, remaining olive oil, lemon juice, olives, peperoncini, sesame seeds, a pinch of salt, and extra chili flakes in another bowl. Toss well.
  5. Add the kale salad to the baking sheet during the last 1-2 minutes of cooking to lightly wilt.
  6. Blend the feta cheese, Greek yogurt, tahini, garlic, lemon juice, honey, and water until smooth and creamy.
  7. Assemble the bowls by starting with a base of warm rice, adding chicken, wilted kale, and drizzling with tahini feta sauce.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 700mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 100IUVitamin C: 50mgCalcium: 250mgIron: 3mg

Notes

Store components separately for freshness, especially the kale salad to maintain its crunch.

Tried this recipe?

Let us know how it was!