If you are searching for a bright, flavorful, and satisfying meal, this Greek Chicken Bowls with Creamy Tahini Feta Sauce Recipe is going to be your new go-to. Packed with tender, herbaceous chicken, vibrant kale salad, and a dreamy sauce that brings everything together, this dish offers layers of texture and taste that feel both wholesome and indulgent. Every component has a purpose, creating a harmonious bowl that’s as nourishing as it is delicious, perfect for weeknight dinners or impressing close friends with a Mediterranean-inspired feast.
Ingredients You’ll Need
These ingredients are beautifully simple yet essential for crafting the bold and fresh flavors of the bowl. Each item adds a unique dimension, from the rich, tangy feta in the sauce to the crisp kale and punchy pepperoncini that brighten every bite.
- Extra virgin olive oil: Adds a fruity richness and helps create that perfect sear on the chicken and kale.
- Dijon mustard: Provides a subtle tang and depth in the chicken marinade.
- Garlic (4 cloves, plus 1 grated): Delivers aromatic warmth both to the chicken and the creamy tahini feta sauce.
- Italian or Greek seasoning: A vibrant herb blend that brings Mediterranean authenticity.
- Honey: Balances savory and tart flavors with a gentle sweetness.
- Chili flakes, salt, and black pepper: Customize the heat and seasoning perfectly.
- Boneless skinless chicken breasts or thighs (1 ½ lb, cubed): The protein powerhouse, tender and juicy after baking.
- Kale (3 cups, chopped): Adds a fresh, slightly bitter crunch to offset the creamy sauce.
- Pitted Greek olives (½ cup): Brings bursts of briny, salty flavor.
- Pepperoncini (¼ cup): Offers a mild vinegary kick that livens up the bowl.
- Sesame seeds or pine nuts (3 tbsp): Toasted for nutty warmth and delightful texture.
- Rice (for serving): The perfect base to soak up every last bit of sauce and juices.
- Fresh dill (chopped): A herbaceous and bright garnish to finish the dish.
- Feta cheese (4-6 oz): The creamy star in the tahini sauce, lending its signature tang.
- Plain Greek yogurt (¼ cup): Adds luscious creaminess and a slight tang to the sauce.
- Tahini (3 tbsp): Rich and nutty sesame paste that transforms the sauce into a velvety dream.
- Lemon juice (2 tbsp): A burst of brightness that ties all the flavors together.
- Water (¼ cup, plus more as needed): Helps achieve the perfect sauce consistency.
How to Make Greek Chicken Bowls with Creamy Tahini Feta Sauce Recipe
Step 1: Preheat the Oven
Start by heating your oven to 425° F. This high temperature will ensure your chicken cooks quickly while developing a lovely golden color and locking in juices to keep every bite juicy and flavorful.
Step 2: Prepare and Bake the Chicken
In a large bowl or directly on a baking sheet, toss the cubed chicken with 2 tablespoons of olive oil, Dijon mustard, finely chopped garlic, the Italian or Greek seasoning, honey, chili flakes, salt, and black pepper. Spread evenly in a single layer to encourage even cooking. Pop it into the oven for 15 minutes. Then, take the chicken out and give it a quick toss to promote even browning before returning it to bake for another 5 to 10 minutes, depending on thickness, until fully cooked through and irresistibly tender.
Step 3: Prepare the Kale Salad
While the chicken is baking, bring the kale to life by combining it with the remaining 2 tablespoons of olive oil, lemon juice, Greek olives, pepperoncini, sesame seeds or pine nuts, a pinch of salt, and a sprinkle of chili flakes. If you want a slightly softer texture, you can add the kale mixture to the baking sheet during the last 1-2 minutes of cooking, letting the heat gently wilt the greens and soften their bite.
Step 4: Make the Tahini Feta Sauce
This sauce is the heart and soul of the bowl. Blend together feta cheese, Greek yogurt, tahini, the grated garlic clove, lemon juice, honey, and ¼ cup of water until silky smooth. Add more water if needed to reach your preferred dripping consistency. Taste and adjust seasoning with salt and chili flakes for a sauce balanced between creamy, tangy, and slightly spicy notes.
Step 5: Assemble the Bowls
To bring it all together, spoon warm rice into your bowls first. Top with the baked chicken and kale salad, then drizzle generously with the creamy tahini feta sauce. Don’t forget to pour some of the spicy olive oil from the chicken pan over the top for an extra flavor kick. Finish with a shower of freshly chopped dill for that fresh herbal pop.
How to Serve Greek Chicken Bowls with Creamy Tahini Feta Sauce Recipe
Garnishes
Freshly chopped dill is not just a pretty addition; it adds a burst of brightness that contrasts gorgeously with the rich chicken and sauce. You can also sprinkle extra sesame seeds or a squeeze of fresh lemon to enhance the flavor and presentation.
Side Dishes
Though this bowl is substantial on its own, crisp cucumber slices or a Mediterranean-inspired vegetable salad make excellent sides. A warm pita bread or roasted vegetables like eggplant or zucchini would pair beautifully and keep the Mediterranean theme alive.
Creative Ways to Present
Serve this bowl in colorful ceramic dishes to highlight the vibrant greens and creamy whites. For parties or meal prep, layer the ingredients in mason jars, keeping the sauce separate until ready to eat for a stunning, portable meal option.
Make Ahead and Storage
Storing Leftovers
Store any leftover chicken, kale salad, and sauce separately in airtight containers to preserve their flavors and textures. Refrigerate for up to 3 days. Keeping components separate prevents the kale from wilting excessively and the sauce from thickening too much.
Freezing
The cooked chicken freezes well if sealed properly in freezer-safe containers or bags. The kale salad and sauce do not freeze as well, so it’s best to prepare fresh batches of these when you’re ready to eat.
Reheating
Reheat the chicken gently in the oven or on the stove to prevent drying out. Warm the kale salad slightly if desired, but it’s equally enjoyable cold or at room temperature. The tahini feta sauce is best served fresh, but if refrigerated, stir it well before serving.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are perfect for this recipe because they stay juicy and tender during baking, plus they add a richer flavor that pairs beautifully with the tangy feta sauce.
Is it necessary to use kale, or can I substitute other greens?
While kale provides a wonderful texture and flavor, you can swap it for spinach, arugula, or even chopped romaine. Just keep in mind how the greens behave when heated — kale holds up better during baking.
How spicy is this dish? Can I adjust the heat?
The recipe has a gentle kick from the chili flakes and pepperoncini, but it’s totally flexible. Feel free to add more chili flakes for heat or omit them entirely if you prefer a milder bowl.
What can I use if I don’t have tahini?
Tahini imparts a unique sesame flavor, but if you don’t have it, try substituting with natural almond or cashew butter. The texture will be similar, though the taste will shift slightly.
Can this recipe be made gluten-free?
Yes! Just be sure to use certified gluten-free ingredients, especially with condiments like Dijon mustard, and serve over gluten-free grains or rice as outlined.
Final Thoughts
This Greek Chicken Bowls with Creamy Tahini Feta Sauce Recipe is a stunning example of how simple ingredients can come together to create an unforgettable meal. It’s fresh, creamy, vibrant, and nourishing all at once. I hope you’ll give it a try soon — it’s one of those dishes that feels like a warm hug from the Mediterranean, perfect for sharing or savoring solo. Enjoy every bite!
Print
Greek Chicken Bowls with Creamy Tahini Feta Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Greek
- Diet: Gluten Free
Description
This Greek Chicken Bowls recipe features tender oven-baked chicken seasoned with a flavorful blend of Dijon mustard, garlic, and herbs, served over a vibrant kale salad with olives and pepperoncini. The dish is topped with a creamy, tangy tahini feta sauce that brings a rich Mediterranean flair to every bite. Perfect for a wholesome and satisfying meal that comes together in just 45 minutes.
Ingredients
For the Chicken
- 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
For the 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 (from total above)
For the 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
For Serving and Garnish
- Cooked rice, as needed
- Chopped fresh dill, for garnish
Instructions
- Preheat Oven: Preheat the oven to 425° F (220° C) to prepare for baking the chicken, ensuring your oven is hot and ready.
- Prepare and Bake Chicken: In a mixing bowl, combine cubed chicken with 2 tablespoons of olive oil, Dijon mustard, chopped garlic, Italian or Greek seasoning, honey, chili flakes, salt, and black pepper. Toss until the chicken is well coated. Spread the chicken evenly on a baking sheet lined with parchment or foil. Bake for 15 minutes, then remove and toss the chicken to ensure even cooking. Return to the oven and bake an additional 5-10 minutes or until the chicken is fully cooked through and golden.
- Prepare Kale Salad: While the chicken is baking, place the chopped kale in a large bowl. Add 2 tablespoons olive oil, lemon juice, Greek olives, pepperoncini, sesame seeds or pine nuts, salt, and chili flakes. Toss thoroughly to combine. If desired, add the kale to the baking sheet during the last 1-2 minutes of chicken cooking time to slightly wilt the greens for added texture.
- Make Tahini Feta Sauce: In a blender, combine the feta cheese, plain Greek yogurt, tahini, grated garlic, lemon juice, honey, and ¼ cup water. Blend until the mixture is smooth and creamy. Add more water as needed to reach your preferred consistency. Season to taste with salt and chili flakes.
- Assemble Bowls: Serve the baked chicken and kale salad over bowls of cooked rice. Generously drizzle with the creamy tahini feta sauce and any spicy oil left on the chicken baking sheet. Garnish with freshly chopped dill for a fragrant and fresh finish before serving.
Notes
- Use chicken thighs for juicier meat or chicken breasts for leaner protein.
- Adjust chili flakes based on your preferred spice level.
- The kale can be substituted with spinach or another leafy green if desired.
- For a nut-free option, omit the sesame seeds or pine nuts.
- The tahini feta sauce can be stored in an airtight container in the refrigerator for up to 3 days.
- Make sure to toss the chicken halfway through baking to ensure even cooking and browning.
