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Greek Chicken Bowls with Creamy Tahini Feta Sauce Recipe

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4 from 11 reviews

This Greek Chicken Bowl features tender, marinated chicken baked to golden perfection, served over a fresh kale salad with olives and peperoncini, all topped with a rich and creamy tahini feta sauce. A healthy, flavorful Mediterranean-inspired dish that’s perfect for a nutritious lunch or dinner.

Ingredients

Chicken Marinade

  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons Dijon mustard
  • 4 cloves garlic, chopped
  • 1 tablespoon Italian/Greek seasoning
  • 1 teaspoon honey
  • Chili flakes, to taste
  • Salt and black pepper, to taste
  • 1.5 pounds boneless skinless chicken breasts or thighs, cubed

Salad Ingredients

  • 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

Feta Sauce Ingredients

  • 4-6 ounces feta cheese
  • 1/4 cup plain Greek yogurt
  • 3 tablespoons tahini
  • 1 clove garlic, grated
  • 2 tablespoons lemon juice
  • 1/4 cup water, more if needed to reach desired consistency

Instructions

  1. Preheat Oven: Preheat your oven to 425°F to ensure it is hot enough for baking the chicken to a golden brown.
  2. Marinate Chicken: On a baking sheet, combine cubed chicken with 2 tablespoons olive oil, Dijon mustard, chopped garlic, Italian/Greek seasoning, honey, chili flakes, salt, and black pepper. Toss thoroughly until the chicken pieces are evenly coated with the marinade.
  3. Bake Chicken: Place the baking sheet in the preheated oven and bake for 15 minutes. Then, toss the chicken well to promote even cooking and bake for an additional 5-10 minutes until the internal temperature reaches 165°F and the chicken is nicely browned.
  4. Prepare Kale Salad: In a large bowl, mix chopped kale with the remaining olive oil, lemon juice, Greek olives, peperoncini, sesame seeds or pine nuts, salt, and chili flakes. Optionally, add the kale to the baking sheet during the last 1-2 minutes of chicken cooking to lightly wilt the kale.
  5. Make Feta Sauce: Blend feta cheese, Greek yogurt, tahini, grated garlic, lemon juice, and 1/4 cup water in a blender until smooth and creamy. Add more water as needed to reach desired consistency. Taste and adjust seasoning with additional salt and chili flakes if preferred.
  6. Assemble Bowls: Serve the baked chicken and kale salad over bowls of cooked rice. Drizzle generously with the creamy tahini feta sauce and top with chopped fresh dill for a bright finishing touch.

Notes

  • Cut chicken into even pieces to ensure consistent cooking.
  • Using fresh herbs like dill significantly enhances the flavor of the dish.
  • Optionally wilt kale in the oven with the chicken for a softer texture.
  • Adjust chili flakes to your preferred level of spiciness.

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