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Greek Chicken Bowls with Creamy Tahini Feta Sauce Recipe

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4 from 61 reviews

Greek Chicken Bowls with Creamy Tahini Feta Sauce are a delicious and wholesome meal featuring juicy baked chicken seasoned with a spicy Greek blend, served over a bed of rice and kale salad, and topped with a rich, tangy tahini feta sauce. This flavorful dish balances savory, zesty, and slightly spicy notes perfect for a healthy, Mediterranean-inspired dinner.

  • Total Time: 45 minutes
  • Yield: 6 servings

Ingredients

Chicken and Salad

  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons Dijon mustard
  • 4 cloves garlic, chopped
  • 1 tablespoon Italian/Greek seasoning (see notes)
  • 1 teaspoon honey
  • Chili flakes, salt, and black pepper to taste
  • 1 1/2 pounds boneless skinless chicken breasts or thighs, cubed
  • 3 cups chopped kale
  • 1/2 cup pitted Greek olives
  • 1/4 cup peperoncini
  • 3 tablespoons sesame seeds or pine nuts
  • Rice, for serving
  • Chopped fresh dill, for serving

Tahini Feta Sauce

  • 4-6 ounces feta cheese
  • 1/4 cup plain Greek yogurt
  • 3 tablespoons tahini
  • 1 clove garlic, grated
  • 2 tablespoons lemon juice
  • 1 teaspoon honey
  • 1/4 cup water (plus more as needed for thinning)

Instructions

  1. Preheat the oven: Set your oven to 425°F to prepare it for baking the chicken.
  2. Prepare and bake the chicken: In a baking sheet, toss the cubed chicken with 2 tablespoons of olive oil, Dijon mustard, chopped garlic, Greek/Italian seasoning, honey, chili flakes, salt, and black pepper until well coated. Arrange in a single layer and bake for 15 minutes. Toss the chicken to ensure even cooking, then bake another 5-10 minutes or until the chicken is fully cooked through.
  3. Prepare the kale salad: Meanwhile, combine the chopped kale with 2 tablespoons of olive oil, lemon juice, olives, peperoncini, sesame seeds, salt, and chili flakes. Optionally, during the last 1-2 minutes of chicken baking, add the kale mixture to the baking sheet to wilt slightly.
  4. Make the tahini feta sauce: In a blender, combine feta cheese, Greek yogurt, tahini, grated garlic, lemon juice, honey, and 1/4 cup water. Blend until smooth, adding more water if needed to achieve your desired sauce consistency. Season with salt and chili flakes to taste.
  5. Assemble the bowls: Serve the baked chicken and kale salad over bowls of cooked rice. Drizzle generously with the creamy tahini feta sauce and add a drizzle of spicy oil if desired. Garnish with chopped fresh dill for a fragrant finish.

Notes

  • Spicy Greek Seasoning: Mix 2 teaspoons dried oregano, 1 teaspoon dried rosemary, 1 teaspoon smoked paprika, 1 teaspoon onion powder, and 1/2 teaspoon chipotle chili powder for a vibrant homemade seasoning.
  • Harissa Oil: For extra heat and flavor, combine 1 tablespoon red harissa sauce, 3 tablespoons toasted sesame oil, 1/2 teaspoon smoked paprika, 1/2 teaspoon chili powder, and salt. Drizzle over the finished bowls.
  • Author: Amelia
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Greek, Mediterranean

Find it online: https://recipesvibe.com/greek-chicken-bowls-with-creamy-tahini-feta-sauce-recipe/