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Greek Chicken Bowls with Creamy Tahini Feta Sauce

Juicy Greek Chicken Bowls with Creamy Tahini Feta Sauce

Experience vibrant Greek Chicken Bowls with Creamy Tahini Feta Sauce, a healthy and customizable weeknight dinner packed with Mediterranean flavors.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: dinner
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Chicken Breast Opt for chicken thighs for juicier results.
  • 2 tablespoons Olive Oil Choose high-quality olive oil.
  • 1 tablespoon Dijon Mustard Yellow mustard works as a substitute.
  • 2 cloves Garlic Minced fresh garlic gives the best flavor.
  • 1 tablespoon Honey Maple syrup for a vegan alternative.
  • 1 teaspoon Chili Flakes Adjust based on spice preference.
  • to taste Salt Essential seasoning.
  • to taste Black Pepper Essential seasoning.
For the Salad
  • 4 cups Kale Feel free to swap with spinach or arugula.
  • 2 tablespoons Lemon Juice Fresh lemon juice is preferred.
  • ½ cup Olives Kalamata or green olives work well.
  • ¼ cup Peperoncini Can be omitted for milder flavor.
  • 2 tablespoons Sesame Seeds or Pine Nuts Contributes crunch and nuttiness.
For the Sauce
  • 1 cup Feta Cheese Vegan feta for a dairy-free option.
  • ½ cup Greek Yogurt Sour cream is a suitable alternative.
  • ¼ cup Tahini Smooth nut butter can be used if tahini is unavailable.

Equipment

  • oven
  • mixing bowl
  • baking sheet
  • blender

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C). Prepare your ingredients while the oven heats.
  2. In a large mixing bowl, combine cubed chicken breast with olive oil, Dijon mustard, minced garlic, chili flakes, salt, and black pepper. Let the marinade sit while the oven heats.
  3. Spread the marinated chicken on a baking sheet and bake for 15 minutes. Toss the chicken and bake for an additional 5–10 minutes, until fully cooked.
  4. In another bowl, toss the kale with olive oil, lemon juice, olives, peperoncini, sesame seeds, salt, and chili flakes. Massage gently until tender.
  5. For the last minute, add the prepared kale to the baking sheet with the chicken to wilt it slightly.
  6. In a blender, combine feta cheese, Greek yogurt, tahini, garlic, lemon juice, honey, and a splash of water. Blend until smooth, adjusting consistency as needed.
  7. Assemble the bowls with a base of rice or quinoa, topped with chicken, sautéed kale, and a generous drizzle of tahini feta sauce.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 6gSugar: 5gVitamin A: 2000IUVitamin C: 50mgCalcium: 200mgIron: 3mg

Notes

Feel free to swap ingredients based on what you have at home; this recipe's flexibility makes it easy to create your perfect Greek Chicken Bowls.

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