If you’re craving a vibrant and satisfying meal that’s both healthy and bursting with Mediterranean flavors, the Greek Chicken Bowls with Creamy Tahini Feta Sauce Recipe is going to be your new favorite. This dish beautifully balances tender, herb-infused chicken, wholesome grains, fresh vegetables, and a luscious sauce that ties everything together. It’s easy to make, colorful on the plate, and perfect for sharing with friends or meal prepping for the week ahead.
Ingredients You’ll Need
Each ingredient in this recipe plays an important role in building layers of flavor, texture, and color that make the Greek Chicken Bowls with Creamy Tahini Feta Sauce Recipe truly special. The simplicity of the ingredients means you don’t need anything complicated to pull off a meal that looks and tastes like a restaurant-quality dish.
- 1 1/2 lb boneless skinless chicken breasts: Bite-size pieces cook quickly and absorb the marinade beautifully.
- 3 tbsp olive oil, divided: Adds richness and helps brown the chicken perfectly.
- 1/4 cup fresh lemon juice, divided: Brings brightness and acidity to both the chicken and sauce.
- 3 cloves garlic, minced: Infuses bold flavor in the marinade and sauce.
- 1 1/2 tsp dried oregano: Classic Greek herb that delivers an earthy, aromatic note.
- 1 tsp ground cumin: Adds warm, nutty undertones to the marinade.
- 1 tsp smoked paprika: Gives a subtle smoky depth that elevates the chicken.
- 3/4 tsp salt: Enhances all the natural flavors.
- 1/2 tsp black pepper: Adds just the right amount of gentle heat.
- 3 cups cooked brown rice or quinoa: Provides a hearty, nutritious base to soak up the flavors.
- 1 cup cherry tomatoes, halved: Juicy bursts of sweetness and vibrant color.
- 1 large cucumber, diced: Adds refreshing crunch that balances the rich sauce.
- 1/2 small red onion, thinly sliced: Brings sharpness and a bit of tang.
- 2 cups chopped romaine or mixed greens: Gives fresh, leafy texture and nutrition.
- 1/2 cup kalamata olives, pitted and halved: Salty and briny, the olives add punchy flavor.
- 2 tbsp chopped fresh parsley: Fresh herbaceous note to brighten the bowls.
- 1/4 cup tahini: The creamy sesame base of the sauce that adds lusciousness.
- 1/2 cup crumbled feta cheese: Tangy, salty bite that makes the sauce unforgettable.
- 1/4 cup plain Greek yogurt: Lightens and softens the sauce for a silky finish.
- 1 small garlic clove, minced (for sauce): Pungent addition to the sauce for extra flavor depth.
- 2–4 tbsp water, as needed: Used to thin the sauce to a pourable consistency.
- Pinch salt and black pepper (for sauce): Seasoning to balance and enhance all sauce flavors.
How to Make Greek Chicken Bowls with Creamy Tahini Feta Sauce Recipe
Step 1: Marinate the Chicken
Start by preparing a marinade that infuses every bite with traditional Greek flavors. Mix 2 tablespoons olive oil, fresh lemon juice, garlic, herbs, and spices in a bowl. Add the chicken pieces and toss so each piece is well coated. Let it chill in the fridge for at least 20 to 30 minutes. This marinating step is key for juicy, flavorful chicken that melts in your mouth.
Step 2: Cook the Grains
While the chicken marinates, cook your choice of brown rice or quinoa according to package directions. Fluff the grains with a fork and allow them to cool slightly. These grains form a wholesome, nutty foundation for the bowls, providing both texture and substance.
Step 3: Prep the Vegetables
Freshness is essential here. Halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and chop the greens and parsley. Keeping the veggies separated keeps the assembly process effortless and makes the final bowl a feast for the eyes as well as the palate.
Step 4: Cook the Chicken
Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the marinated chicken pieces in a single layer, ensuring they have space to brown properly. Cook for 4 to 5 minutes per side until beautifully golden and cooked through. This step locks in the flavors and gives the chicken a delicious crust.
Step 5: Rest the Chicken
After cooking, transfer the chicken to a plate and let it rest for a few minutes. Resting allows the juices to redistribute, keeping each bite tender and juicy rather than dry.
Step 6: Make the Creamy Tahini Feta Sauce
In a medium bowl, whisk together tahini, crumbled feta, Greek yogurt, lemon juice, and the minced garlic clove. The mixture starts thick but that’s what makes it rich and satisfying as the sauce.
Step 7: Thin and Season the Sauce
Add water gradually, whisking to reach a smooth, pourable consistency. Season with salt and black pepper, tasting and adjusting as needed. If you love a little tang, a splash more lemon juice will brighten the flavors perfectly in this creamy, dreamy sauce.
Step 8: Assemble the Bowls
Divide the grains among your serving bowls, then layer in the greens, cooked chicken, tomatoes, cucumber, red onion, and kalamata olives. This builds a vibrant mosaic of textures and colors that is as fun to look at as it is to eat.
Step 9: Add Sauce and Garnish
Drizzle the creamy tahini feta sauce generously over each bowl. Sprinkle with fresh parsley for a pop of green and, if you like, an extra drizzle of olive oil for that rich finish.
Step 10: Serve or Store
Enjoy your Greek Chicken Bowls with Creamy Tahini Feta Sauce Recipe right away while everything is fresh and warm. Alternatively, let the components cool and keep them in separate containers in the fridge for easy meal prep that’s ready to assemble anytime.
How to Serve Greek Chicken Bowls with Creamy Tahini Feta Sauce Recipe
Garnishes
To elevate your bowls even more, consider adding thin lemon wedges, additional crumbled feta, or a sprinkle of toasted pine nuts. Fresh dill or mint leaves also pair beautifully with the flavors and give a fragrant complexity.
Side Dishes
These bowls shine as a stand-alone meal, but they also pair wonderfully with warm pita bread, a tangy tzatziki dip, or a Mediterranean-style salad. For something light, roasted eggplant or grilled zucchini add a smoky, complementary flavor.
Creative Ways to Present
Try serving the salad ingredients family-style, letting everyone build their own bowls. For parties, serve the chicken and sauce in separate bowls alongside platters of fresh veggies for a colorful DIY Mediterranean bar. Layering the bowls in mason jars makes a portable, visually appealing option for lunches on the go.
Make Ahead and Storage
Storing Leftovers
Keep cooked chicken, grains, chopped vegetables, and sauce in separate airtight containers in the refrigerator. This helps maintain freshness and texture for up to 3 days, so you can enjoy quick meals without the hassle.
Freezing
The cooked chicken and grains freeze well if stored separately. Place them in freezer-safe bags or containers and freeze for up to 2 months. However, fresh vegetables and the sauce are best prepared fresh or stored refrigerated only, as freezing can affect texture.
Reheating
Reheat the chicken and grains gently in the microwave or on the stovetop to keep them tender. Add fresh veggies after reheating and drizzle with the sauce just before serving to maintain the best textures and flavors.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Boneless, skinless chicken thighs will give you even juicier and more flavorful results, thanks to their higher fat content. Just adjust cooking time slightly to ensure they’re fully cooked.
Is this dish gluten-free?
Yes, as long as you choose naturally gluten-free grains like quinoa or certified gluten-free brown rice, this recipe is safe for a gluten-free diet.
Can I make the sauce vegan?
To make the sauce vegan, substitute the feta cheese and Greek yogurt with plant-based alternatives such as vegan feta and dairy-free yogurt. The tahini will still keep it creamy and rich.
How long can I marinate the chicken?
You can marinate the chicken for anywhere between 20 minutes to 24 hours. Longer marinating times will deepen the flavor, but even a short 20-minute soak will yield great results.
What can I use instead of kalamata olives?
If you don’t have kalamata olives on hand, you can substitute with green olives or capers for a salty, briny kick that complements the other ingredients nicely.
Final Thoughts
I truly hope you give the Greek Chicken Bowls with Creamy Tahini Feta Sauce Recipe a try because it’s one of those meals that fills you up with wholesome goodness while making your taste buds dance with Mediterranean sunshine. Fresh, flavorful, and endlessly comforting—this bowl is sure to become a beloved staple in your kitchen. Enjoy every bite!
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Greek Chicken Bowls with Creamy Tahini Feta Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek
- Diet: Low Fat
Description
A vibrant and wholesome Greek Chicken Bowl featuring tender marinated chicken, fresh vegetables, and a creamy tahini feta sauce served over brown rice or quinoa. Perfect for a quick, flavorful meal that balances protein, grains, and Mediterranean-inspired flavors.
Ingredients
For the Chicken Marinade and Cooking
- 1 1/2 lb boneless skinless chicken breasts, cut into bite-size pieces
- 3 tbsp olive oil, divided
- 1/4 cup fresh lemon juice, divided
- 3 cloves garlic, minced
- 1 1/2 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 3/4 tsp salt
- 1/2 tsp black pepper
For the Grain Base
- 3 cups cooked brown rice or quinoa
For the Vegetables
- 1 cup cherry tomatoes, halved
- 1 large cucumber, diced
- 1/2 small red onion, thinly sliced
- 2 cups chopped romaine or mixed greens
- 1/2 cup kalamata olives, pitted and halved
- 2 tbsp chopped fresh parsley
For the Creamy Tahini Feta Sauce
- 1/4 cup tahini
- 1/2 cup crumbled feta cheese
- 1/4 cup plain Greek yogurt
- 1 small garlic clove, minced (for sauce)
- 2–4 tbsp water, as needed to thin the sauce
- Pinch salt (for sauce)
- Pinch black pepper (for sauce)
Instructions
- Marinate the chicken: In a medium bowl, combine 2 tablespoons olive oil, 3 tablespoons lemon juice, minced garlic, dried oregano, cumin, smoked paprika, salt, and black pepper. Add the chicken pieces and toss until evenly coated. Cover and refrigerate for at least 20–30 minutes to allow flavors to infuse.
- Cook the grains: If your brown rice or quinoa isn’t already cooked, prepare it according to package directions. Once cooked, fluff with a fork and set aside to cool slightly, making it ready for assembly.
- Prep the vegetables: Halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and chop the romaine or mixed greens along with the fresh parsley. Arrange each ingredient separately to streamline assembly.
- Cook the chicken: Heat a large skillet over medium-high heat and add the remaining 1 tablespoon olive oil. When hot, add the marinated chicken in a single layer, working in batches if necessary. Cook for about 4–5 minutes per side until the chicken is browned outside and reaches an internal temperature of 165°F (74°C).
- Rest the chicken: Transfer the cooked chicken to a plate and let it rest for a few minutes. This step ensures the juices redistribute, keeping the chicken tender and juicy.
- Make the creamy tahini feta sauce: In a medium bowl, whisk together tahini, crumbled feta, Greek yogurt, the remaining 1 tablespoon lemon juice, and minced garlic. The mixture will initially be thick.
- Thin and season the sauce: Gradually whisk in 2–4 tablespoons of water until the sauce reaches a smooth and pourable consistency. Season with a pinch of salt and black pepper, adjusting with extra lemon juice to your taste.
- Assemble the bowls: Divide the cooked rice or quinoa evenly into 4 bowls. Add a handful of chopped greens, then arrange the cooked chicken, cherry tomatoes, cucumber, red onion, and kalamata olives attractively on top.
- Add sauce and garnish: Drizzle each bowl generously with the creamy tahini feta sauce. Sprinkle with chopped parsley and, if desired, an additional drizzle of olive oil for extra richness.
- Serve or store: Serve immediately while the chicken and grains are warm, or let all components cool and refrigerate separately for meal-prep bowls you can enjoy over the next several days.
Notes
- Marinate chicken for at least 20 minutes to enhance flavor and tenderness.
- Brown rice or quinoa can be cooked in advance to save time.
- Resting the chicken after cooking helps retain its juiciness.
- Adjust the thickness of the tahini feta sauce by adding water gradually.
- Store components separately for best texture if prepping meals ahead.
- Use fresh lemon juice for the brightest flavor in both marinade and sauce.
