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.
