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
Scale
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.
