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
Scale
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.
