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.
