If you are craving a vibrant, flavorful meal that feels like a warm hug on a plate, then you are going to love this Greek Chicken Bowls with Creamy Tahini Feta Sauce Recipe. It combines perfectly spiced, tender chicken with fresh kale and tangy Greek olives, all brought together by a luscious, nutty tahini and feta sauce that elevates every bite. This dish is a colorful celebration of Mediterranean flavors that is surprisingly simple to prepare but endlessly satisfying, perfect for weekday dinners or impressing friends at your next gathering.
Ingredients You’ll Need
These ingredients are straightforward yet essential in creating the perfect balance of flavors, textures, and colors in your Greek Chicken Bowls with Creamy Tahini Feta Sauce Recipe. Each item brings something special to the table, whether it’s the bright acidity of lemon juice or the creamy richness of feta blended with tahini.
- Extra virgin olive oil (3 tbsp, divided): Adds a rich, fruity base for marinating and roasting that enhances the chicken’s flavor.
- Dijon mustard (2 tbsp): Provides a tangy kick that deepens the marinade’s complexity.
- Garlic (5 cloves, chopped and grated): Fresh garlic imparts bold aromatic notes that awaken the palate.
- Italian or Greek seasoning (1 tbsp): A blend of herbs that offers classic Mediterranean fragrance and taste.
- Honey (2 tsp total): Balances the savory spices with a touch of natural sweetness.
- Chili flakes, salt, and black pepper (to taste): These seasonings bring heat and seasoning precision to round out flavors.
- Boneless skinless chicken breasts or thighs (1 ½ lb, cubed): The protein star of the dish, tender and easy to cook evenly.
- Chopped kale (3 cups): Adds a hearty green component that contrasts beautifully with the chicken’s richness.
- Greek olives (½ cup, pitted): Brings briny bursts that brighten every spoonful.
- Pepperoncini (¼ cup): Offers a mild heat and tangy crunch for extra dimension.
- Sesame seeds or pine nuts (3 tbsp): Toasted for a nutty crunch that complements the creamy sauce.
- Rice (for serving): The comforting, neutral base that absorbs all the delicious juices and sauce.
- Fresh dill (chopped, for garnish): Its fresh herbaceousness adds a final fragrant note.
- Feta cheese (4-6 oz): The creamy, salty backbone of the tahini sauce.
- Plain Greek yogurt (¼ cup): Contributes tang and smoothness to the sauce.
- Tahini (3 tbsp): Adds rich, nutty depth to the creamy sauce, making it irresistible.
- Lemon juice (2 tbsp): Brings essential brightness and balances the richness beautifully.
- Water (¼ cup plus more as needed): Used to adjust sauce consistency for the perfect drizzle.
How to Make Greek Chicken Bowls with Creamy Tahini Feta Sauce Recipe
Step 1: Prepare the Oven and Chicken
Start by preheating your oven to 425°F. This high heat will help the chicken develop a lovely golden exterior while keeping it juicy inside. Toss the cubed chicken with 2 tablespoons of olive oil, Dijon mustard, chopped garlic, seasoning, honey, chili flakes, salt, and pepper on a baking sheet until each piece is well coated. Spreading the chicken evenly ensures each bite is bursting with flavor.
Step 2: Bake the Chicken
Place the baking sheet in the oven and roast the chicken for 15 minutes. After that, give the pieces a quick toss to promote even cooking and return to the oven for another 5-10 minutes until the chicken is fully cooked and slightly caramelized on the edges. This step is where all those delicious marinade flavors really concentrate into tender, juicy bites.
Step 3: Prepare the Kale Salad
While the chicken bakes, combine your chopped kale with 2 tablespoons olive oil, a squeeze of lemon juice, pitted Greek olives, pepperoncini, sesame seeds or pine nuts, salt, and chili flakes. This simple dressing wakes up the kale, making it vibrant yet balanced. For an optional twist, toss the kale on the baking sheet with the chicken during the last 1-2 minutes of baking—it just softens the greens without losing that fresh crunch.
Step 4: Make the Creamy Tahini Feta Sauce
Now for the magic sauce: blend feta cheese, Greek yogurt, tahini, grated garlic, lemon juice, honey, and ¼ cup water until silky smooth. The thickness can be adjusted with more water if needed. This sauce is like a creamy, tangy hug that ties all the other ingredients together with its irresistible, nutty richness.
Step 5: Assemble the Bowls
Serve the perfectly roasted chicken and kale salad over a bed of steaming rice. Generously drizzle the creamy tahini feta sauce all over and add a few spoonfuls of any spicy oil left on the baking sheet for an exciting flavor burst. Finish with a sprinkle of fresh dill—it adds that final touch of color and brightness that elevates your Greek Chicken Bowls with Creamy Tahini Feta Sauce Recipe to something truly special.
How to Serve Greek Chicken Bowls with Creamy Tahini Feta Sauce Recipe
Garnishes
Fresh garnishes like chopped dill bring an herbal brightness, but you can also add a few extra pepperoncini slices or a sprinkle of toasted sesame seeds for crunch and heat. These small touches brighten the dish and make it look as amazing as it tastes.
Side Dishes
Serve alongside a fresh cucumber and tomato salad or warm pita bread to bring out the classic Mediterranean vibe. A lemony orzo or light quinoa salad also pairs wonderfully, offering extra texture and a fresh counterpoint.
Creative Ways to Present
For a festive gathering, serve these bowls family-style with all the components laid out buffet-style, so everyone can build their own masterpiece. Alternatively, stuff pita pockets with the chicken, kale, and sauce for a handheld twist that’s perfect for casual lunches or picnics.
Make Ahead and Storage
Storing Leftovers
Greek Chicken Bowls with Creamy Tahini Feta Sauce Recipe leftovers keep beautifully in an airtight container in the refrigerator for up to 3 days. Store the chicken, kale salad, and sauce separately if possible to maintain freshness and texture.
Freezing
While the chicken can be frozen, the kale salad and sauce are best enjoyed fresh. Freeze cooked chicken in a freezer-safe container or bag for up to 2 months. Thaw overnight in the fridge before reheating gently.
Reheating
Reheat the chicken in a skillet over medium heat to keep it moist, or warm gently in the oven. Avoid overheating the kale greens to prevent them from becoming soggy. The creamy tahini feta sauce is best added fresh after reheating to preserve its delightful texture.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs add even more juiciness and depth of flavor. Just keep an eye on cooking times as thighs might take a bit longer to reach the perfect doneness.
Is this recipe spicy?
The recipe includes chili flakes and pepperoncini for a mild kick, but the heat is very manageable. You can easily adjust the spice level to suit your taste by reducing or increasing these ingredients.
Can I make the tahini feta sauce vegan?
To make this sauce vegan, substitute the feta and Greek yogurt with plant-based alternatives like vegan feta and coconut yogurt while keeping the tahini and lemon juice for that signature flavor.
What type of rice works best?
Long-grain rice like basmati or jasmine works wonderfully here, thanks to their fluffy texture and fragrant aroma, which complement the bold flavors of this dish.
Can I prepare this recipe ahead for meal prep?
Yes! This recipe is perfect for meal prep. Cook the chicken and kale salad ahead and store separately. Prepare the sauce fresh or keep it refrigerated. Assemble bowls just before eating for the best texture and taste.
Final Thoughts
There is something truly special about making and sharing the Greek Chicken Bowls with Creamy Tahini Feta Sauce Recipe. It’s a celebration of fresh, wholesome ingredients coming together in a way that is both nourishing and exciting to eat. Whether you’re cooking for yourself or feeding loved ones, this dish brings warmth, zest, and that unmistakable Mediterranean charm to your table. Grab these ingredients, follow the easy steps, and enjoy every delicious moment!
Print
Greek Chicken Bowls with Creamy Tahini Feta Sauce Recipe
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Description
These Greek Chicken Bowls are a vibrant and flavorful meal featuring tender baked chicken seasoned with Mediterranean spices, paired with a fresh kale salad and served over rice. The bowls are elevated with a creamy tahini feta sauce, blending tangy feta and smooth tahini for a luscious finish. Perfect for a nutritious and satisfying lunch or dinner, this recipe combines easy prep with bold Greek-inspired flavors.
Ingredients
Chicken Marinade
- 3 tbsp extra virgin olive oil, divided
- 2 tbsp Dijon mustard
- 4 cloves garlic, chopped
- 1 tbsp Italian or Greek seasoning
- 1 tsp honey
- Chili flakes, salt, and black pepper, to taste
- 1 ½ lb boneless skinless chicken breasts or thighs, cubed
Kale Salad
- 3 cups chopped kale
- ½ cup pitted Greek olives
- ¼ cup pepperoncini
- 3 tbsp sesame seeds or pine nuts
- 2 tbsp lemon juice
- Salt and chili flakes, to taste
- 2 tbsp extra virgin olive oil
Creamy Tahini Feta Sauce
- 4–6 oz feta cheese
- ¼ cup plain Greek yogurt
- 3 tbsp tahini
- 1 clove garlic, grated
- 2 tbsp lemon juice
- 1 tsp honey
- ¼ cup water (plus more as needed)
- Salt and chili flakes, to taste
To Serve
- Rice, for serving
- Chopped fresh dill, for garnish
Instructions
- Preheat and prepare chicken: Preheat your oven to 425° F to get ready for baking the chicken. Meanwhile, toss the cubed chicken breasts or thighs with 2 tablespoons of olive oil, Dijon mustard, chopped garlic, Italian or Greek seasoning, honey, chili flakes, salt, and black pepper on a baking sheet.
- Bake the chicken: Arrange the chicken pieces evenly on the baking sheet and bake for 15 minutes. Then take out the pan and toss the chicken to promote even cooking. Return to the oven and bake for an additional 5-10 minutes until the chicken is fully cooked through and slightly golden.
- Prepare the kale salad: While the chicken is baking, combine chopped kale with 2 tablespoons olive oil, lemon juice, Greek olives, pepperoncini, sesame seeds or pine nuts, salt, and chili flakes in a bowl. For a wilted touch, optionally add the kale mixture to the baking sheet during the last 1-2 minutes of baking the chicken.
- Make the creamy tahini feta sauce: In a blender, place the feta cheese, plain Greek yogurt, tahini, grated garlic, lemon juice, honey, and ¼ cup water. Blend until smooth and creamy, adding more water as needed to reach your desired sauce consistency. Season with salt and chili flakes to taste.
- Assemble the bowls and serve: Serve the baked chicken and kale salad over bowls of cooked rice. Drizzle generously with the creamy tahini feta sauce and spoon over any spicy oil left from baking the chicken. Garnish with freshly chopped dill before serving for a fresh burst of flavor.
Notes
- You can substitute chicken thighs for breasts for juicier meat.
- Adjust chili flakes to your preferred spice level.
- Use pine nuts instead of sesame seeds for a different nutty flavor.
- Wilt the kale slightly in the oven or keep it fresh and crisp based on your texture preference.
- Feta cheese can be crumbled if you don’t have a blender, then whisked with the other sauce ingredients, but blending creates a smoother sauce.
- Serve with brown rice or quinoa for a more nutrient-dense option.
- Leftover sauce can be stored in an airtight container in the fridge for up to 3 days.
