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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 healthy and flavorful dinner option perfect for families.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mediterranean
Calories: 540
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1.5 lbs boneless skinless chicken breasts or thighs Substitute with chickpeas or marinated tofu for vegetarian option.
  • 3 tbsp extra virgin olive oil Adds moisture and flavor.
  • 2 tbsp Dijon mustard Provides a tangy kick.
  • 4 cloves garlic, chopped Enhances flavor.
  • 1 tbsp Italian or Greek seasoning
  • 1 tsp honey Balances flavors.
  • chili flakes Adjust according to taste.
  • salt and black pepper For seasoning.
For the Salad
  • 3 cups kale, chopped Fresh base for the salad.
  • 1/2 cup Greek olives, pitted Briny flavor.
  • 1/4 cup peperoncini Can be omitted.
  • 3 tbsp sesame seeds or pine nuts Adds texture.
  • rice For serving; can be swapped with quinoa.
  • fresh dill Fragrant garnish.
For the Tahini Feta Sauce
  • 4-6 oz feta cheese Substitute with dairy-free cheese for vegan option.
  • 1/4 cup Greek yogurt Adds creaminess.
  • 3 tbsp tahini Main ingredient.
  • 2 tbsp lemon juice Brightens flavors.
  • 1/4 cup water Adjust for consistency.

Equipment

  • Oven
  • Mixing Bowl
  • Baking Sheet
  • Blender

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C). Gather ingredients and tools.
  2. In a mixing bowl, combine chicken with olive oil, Dijon mustard, garlic, seasoning, honey, chili flakes, salt, and pepper. Marinate for about 5 minutes.
  3. Spread the marinated chicken on the baking sheet. Bake for 15 minutes, toss, and return for an additional 5-10 minutes until cooked through.
  4. In a separate bowl, mix kale with remaining olive oil, lemon juice, olives, peperoncini, sesame seeds, salt, and chili flakes. Toss for 2 minutes.
  5. For optional softer kale, add it to the baking sheet with chicken for the last 1-2 minutes of baking.
  6. In a blender, combine feta, yogurt, tahini, garlic, lemon juice, and water. Blend until smooth, adjusting water as needed.
  7. Serve the kale salad over rice or quinoa, top with chicken, drizzle with sauce, and garnish with dill.

Nutrition

Serving: 1bowlCalories: 540kcalCarbohydrates: 45gProtein: 38gFat: 25gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 11gCholesterol: 90mgSodium: 800mgPotassium: 900mgFiber: 8gSugar: 5gVitamin A: 300IUVitamin C: 50mgCalcium: 200mgIron: 3mg

Notes

Ensure chicken pieces are cut uniformly for even cooking. Fresh herbs greatly enhance the flavors. Adjust tahini sauce consistency to taste. Prepare chicken and sauce in advance to save time.

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