If you are searching for a vibrant dish that blends bold Mediterranean flavors with fresh, wholesome ingredients, then you’ve got to try this Greek Chicken Bowls with Creamy Tahini Feta Sauce Recipe. It’s the perfect harmony of tender, savory baked chicken, crisp kale salad, briny olives, and a luscious, tangy tahini feta sauce that ties everything together. Whether you’re cooking for meal prep or a family dinner, this recipe promises to delight your taste buds and impress everyone at the table.
Ingredients You’ll Need
Simple, easy to source, and each ingredient plays a vital role in creating the authentic taste and texture of this dish. From the juicy chicken marinated with aromatic spices to the crunchy kale and rich feta tahini sauce, every component brings something special to your bowl.
- Extra virgin olive oil (3 tbsp, divided): Adds a fruity richness and helps marinate the chicken while lightly dressing the kale.
- Dijon mustard (2 tbsp): Provides a subtle tang and depth to the chicken marinade.
- Garlic (5 cloves, chopped and grated): Gives a wonderful aroma and flavor punch throughout the dish and sauce.
- Italian or Greek seasoning (1 tbsp): Delivers an herby, Mediterranean profile essential for authentic flavor.
- Honey (1 tsp + 1 tsp): Balances the savory elements with a touch of natural sweetness in both chicken and sauce.
- Chili flakes, salt, and black pepper: Used to season and add a gentle heat that livens up the flavors.
- Boneless skinless chicken breasts or thighs (1 ½ lb, cubed): The main protein, tender and juicy when baked just right.
- Kale (3 cups, chopped): Adds vibrant color, a healthy crunch, and nutrients for balance.
- Greek olives (½ cup, pitted): Briny and bold, perfect for adding bursts of salty goodness.
- Pepperoncini (¼ cup): Brings a slight tangy spice that complements the creamy sauce.
- Sesame seeds or pine nuts (3 tbsp): Toasted for a nutty crunch that contrasts the softer textures.
- Rice (for serving): A simple, fluffy base that soaks up all the vibrant flavors.
- Fresh dill (chopped, for garnish): Adds a fresh herbaceous lift and irresistible aroma.
- Feta cheese (4-6 oz): The star in the sauce, delivering tanginess and creaminess.
- Plain Greek yogurt (¼ cup): Creates smoothness and helps mellow the sauce.
- Tahini (3 tbsp): Adds a subtle earthiness and richness to the feta sauce.
- Lemon juice (2 tbsp): Brightens the sauce and kale salad with refreshing acidity.
- Water (¼ cup plus more as needed): Used to thin the sauce to the perfect creamy 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 temperature is ideal for baking the chicken to juicy tenderness with a faintly crispy edge. Preparing the oven upfront means you’ll slide the marinated chicken in immediately after tossing everything together.
Step 2: Prepare and Bake the Chicken
In a large bowl or directly on a baking sheet, combine the cubed chicken with 2 tablespoons of extra virgin olive oil, Dijon mustard, chopped garlic, Italian or Greek seasoning, honey, chili flakes, salt, and black pepper. Toss until every piece is coated in this fragrant marinade. Spread them evenly on the baking sheet and pop them in the oven. After 15 minutes, give the chicken a good toss to promote even cooking, then bake for another 5-10 minutes until the chicken is cooked through and slightly golden.
Step 3: Prepare the Kale Salad
While your chicken bakes, take the chopped kale and massage it lightly with 2 tablespoons olive oil and freshly squeezed lemon juice. Stir in the Greek olives, pepperoncini, and your choice of sesame seeds or pine nuts, along with seasoning of salt and chili flakes. For an extra touch, add the kale to the baking sheet for the last minute or two of cooking — it will soften just enough to balance fresh crunch with tender warmth.
Step 4: Make the Tahini Feta Sauce
Blend the feta cheese, plain Greek yogurt, tahini, grated garlic, lemon juice, honey, and ¼ cup water until smooth and luscious. If the sauce feels too thick, simply add a little more water, one tablespoon at a time, until you reach that perfect creamy pourable consistency. Taste and adjust with salt and chili flakes if desired. This sauce is where the dish truly shines, bringing a velvety, tangy finish that ties all the flavors together beautifully.
Step 5: Assemble Your Bowls
Start with a bed of warm, fluffy rice. Layer on the baked chicken and vibrant kale salad. Drizzle generously with the creamy tahini feta sauce and any flavorful, spicy oil left on the baking sheet. Finally, sprinkle on chopped fresh dill for a bright, herbal hint. Now you have a bowl bursting with color, texture, and unforgettable flavor.
How to Serve Greek Chicken Bowls with Creamy Tahini Feta Sauce Recipe
Garnishes
Garnishes like chopped fresh dill add a refreshing herbaceousness that contrasts the richness of the sauce and chicken. A sprinkle of extra sesame seeds or pine nuts can amp up the crunch. You can also add a wedge of lemon on the side for those who love an extra citrus kick at the table.
Side Dishes
While the bowls are filling on their own, serving alongside a crisp Greek salad or warm pita bread makes the meal even more authentic and satisfying. Roasted vegetables like eggplant or zucchini also pair wonderfully, complementing the bold flavors and adding variety to the plate.
Creative Ways to Present
For a stunning presentation, serve these bowls in rustic ceramic dishes or on wooden platters. Layered mason jar salads with the chicken, kale, and rice at the bottom topped with a dollop of tahini feta sauce make a perfect on-the-go lunch option. Drizzling the sauce artistically over the bowl right before serving adds an inviting gourmet touch.
Make Ahead and Storage
Storing Leftovers
This recipe keeps beautifully in an airtight container in the refrigerator for up to 3 days. Store the chicken, kale salad, and tahini feta sauce separately if possible to maintain the freshest textures and flavors. When ready to eat, simply reheat and assemble as if freshly made.
Freezing
You can freeze the cooked chicken and kale salad separately for up to 2 months. Make sure to use freezer-safe containers or bags to prevent freezer burn. Avoid freezing the tahini feta sauce since its texture might change after thawing; it’s best prepared fresh when ready to serve.
Reheating
Reheat the chicken and kale gently in the oven or microwave to keep them moist and tender without drying out. Warm them just until heated through, then add the fresh rice and sauce to recreate that perfect balance of creamy and fresh that this Greek Chicken Bowls with Creamy Tahini Feta Sauce Recipe is known for.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are fantastic for this recipe because they tend to stay juicier and offer more flavor than breasts. Just cut them into uniform cubes and follow the same cooking steps for best results.
Is it possible to make this dish vegetarian?
Yes, you can swap the chicken for roasted chickpeas or grilled tofu. While the flavors will shift slightly, the creamy tahini feta sauce and kale salad will keep it delightfully Mediterranean and satisfying.
How spicy is this dish?
The level of heat is mild to medium depending on how many chili flakes and pepperoncini you use. You can easily adjust the spice to your liking, reducing or increasing the amounts to suit your taste buds.
Can I prepare the sauce ahead of time?
Definitely! The tahini feta sauce can be made a day in advance and kept refrigerated. Just give it a quick stir before serving, and if it thickens too much, thin it out with a splash of water or lemon juice.
What type of rice works best with this recipe?
Fluffy white rice like basmati or jasmine complements the flavors nicely, but feel free to use brown rice or cauliflower rice for a healthier or lower-carb option. Each base soaks up the sauce beautifully and supports the dish’s textures.
Final Thoughts
This Greek Chicken Bowls with Creamy Tahini Feta Sauce Recipe is a bright, hearty, and irresistible meal that brings warmth and Mediterranean charm to your kitchen. Once you try it, you’ll want to keep it in your rotation for quick weeknight dinners or a special weekend feast. The ease of preparation, fresh ingredients, and luscious sauce will keep you coming back for more, making this recipe an absolute keeper.
Print
Greek Chicken Bowls with Creamy Tahini Feta Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Greek
- Diet: Gluten Free
Description
This Greek Chicken Bowls recipe combines tender baked chicken seasoned with Mediterranean spices, a vibrant kale salad with olives and pepperoncini, and a luscious creamy tahini feta sauce. Served over rice and garnished with fresh dill, this dish offers a flavorful, nutritious, and easy-to-make meal perfect for a wholesome lunch or dinner.
Ingredients
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
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
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
Other
- Cooked rice, for serving
- Chopped fresh dill, for garnish
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the chicken.
- Prepare and Bake Chicken: In a baking sheet, toss the cubed chicken with 2 tablespoons of olive oil, Dijon mustard, chopped garlic, Italian or Greek seasoning, honey, chili flakes, salt, and black pepper until well coated. Spread the chicken pieces evenly on the baking sheet. Bake for 15 minutes, then remove and toss to ensure even cooking. Return to the oven and bake for another 5-10 minutes or until the chicken is fully cooked through and slightly browned.
- Prepare Kale Salad: While the chicken is baking, combine the chopped kale with the remaining 2 tablespoons olive oil, lemon juice, pitted Greek olives, pepperoncini, sesame seeds or pine nuts, salt, and chili flakes in a bowl. Optionally, add the kale to the baking sheet with the chicken during the last 1-2 minutes of baking to slightly wilt the greens.
- 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 completely smooth. Add extra water a tablespoon at a time if needed to reach your preferred sauce consistency. Season with salt and chili flakes to taste.
- Assemble Bowls: To serve, place a portion of cooked rice in each bowl. Top with the baked chicken and kale salad. Drizzle generously with the creamy tahini feta sauce and any flavorful spicy oil remaining on the baking sheet. Garnish with chopped fresh dill before serving.
Notes
- You can substitute chicken breasts with thighs for a juicier result.
- Adjust chili flakes to your preferred spice level.
- For a nut-free version, omit sesame seeds or pine nuts.
- The tahini feta sauce can be made ahead and refrigerated for up to 2 days.
- Serve with quinoa or cauliflower rice for a low-carb alternative.
