Greek Chicken Bowls with Creamy Tahini Feta Sauce – A Flavorful Mediterranean Meal

If you’re looking for a vibrant, healthy, and flavor-packed meal, these Greek Chicken Bowls with Creamy Tahini Feta Sauce are the perfect choice. Tender lemon-Dijon roasted chicken, fresh greens, briny olives, and a luscious feta sauce come together to create a meal that’s satisfying, easy to prepare, and full of Mediterranean flavors. Whether you’re meal prepping for the week or whipping up a quick dinner, this recipe is sure to become a favorite.

Why You’ll Love These Greek Chicken Bowls

• Bursting with Flavor: Each layer of the bowl—from the juicy roasted chicken to the creamy tahini feta sauce—is seasoned to perfection.
• Customizable: Swap rice for quinoa or farro, and use your favorite veggies and toppings.
• Meal-Prep Friendly: Make a big batch to enjoy throughout the week. The leftovers are just as tasty the next day!
• Quick and Easy: Ready in under an hour, perfect for busy weeknights.

Ingredients You’ll Need

For the Chicken:

• 3 tablespoons extra virgin olive oil
• 2 tablespoons Dijon mustard
• 4 cloves garlic, chopped
• 1 tablespoon Greek or Italian seasoning (see notes below for a homemade blend)
• 1 teaspoon honey
• Chili flakes, salt, and black pepper to taste
• 1 1/2 pounds boneless, skinless chicken breasts or thighs, cubed

For the Kale Salad:

• 3 cups chopped kale
• 2 tablespoons olive oil
• Juice of 1 lemon
• 1/2 cup pitted Greek olives
• 1/4 cup pepperoncini, sliced
• 3 tablespoons sesame seeds or pine nuts
• Chili flakes and salt to taste

For the Tahini Feta Sauce:

• 4-6 ounces feta cheese
• 1/4 cup plain Greek yogurt
• 3 tablespoons tahini
• 1 clove garlic, grated
• 2 tablespoons lemon juice
• 1 teaspoon honey
• Water, to thin the sauce as needed

For Serving:

• Cooked rice, quinoa, or farro
• Fresh dill, for garnish
• Optional: Spicy harissa oil (see notes)

How to Make Greek Chicken Bowls

Step 1: Roast the Chicken

1. Preheat your oven to 425°F (220°C).
2. On a baking sheet, toss the cubed chicken with olive oil, Dijon mustard, garlic, Greek seasoning, honey, chili flakes, salt, and pepper.
3. Roast for 15 minutes, toss the chicken, then roast for an additional 5-10 minutes until cooked through and slightly crispy.
4. (Optional): If you prefer, you can also cook the chicken in an air fryer at 400°F for 10-12 minutes, shaking halfway through.

Step 2: Prepare the Kale Salad

1. While the chicken is roasting, massage the chopped kale with olive oil and lemon juice until it softens.
2. Toss with Greek olives, pepperoncini, sesame seeds or pine nuts, salt, and chili flakes.
3. For a warm version, add the kale to the sheet pan with the chicken for the last 1-2 minutes of roasting.

Step 3: Make the Tahini Feta Sauce

1. In a blender or food processor, combine feta, yogurt, tahini, garlic, lemon juice, honey, and 1/4 cup water.
2. Blend until smooth. Add more water if needed to reach your desired consistency.
3. Taste and adjust seasoning with salt and chili flakes.

Step 4: Assemble the Bowls

1. In serving bowls, layer a base of rice, quinoa, or farro.
2. Top with the roasted chicken and kale salad.
3. Drizzle generously with the tahini feta sauce.
4. Garnish with fresh dill and a drizzle of spicy harissa oil if desired.
5. Serve immediately and enjoy!

Recipe Notes & Variations

• Homemade Greek Seasoning: Mix 2 teaspoons dried oregano, 1 teaspoon dried rosemary, 1 teaspoon smoked paprika, 1 teaspoon onion powder, and 1/2 teaspoon chipotle chili powder.
• Spicy Harissa Oil: Blend 1 tablespoon harissa paste with 3 tablespoons toasted sesame oil, 1/2 teaspoon smoked paprika, and 1/2 teaspoon chili powder.
• Vegetarian Version: Swap the chicken for roasted chickpeas or tofu for a plant-based option.
• Grain Alternatives: Use cauliflower rice for a low-carb version or swap rice for couscous.

Tips for Success

• Marinate the Chicken: If time allows, marinate the chicken for at least 30 minutes to enhance the flavor.
• Massage the Kale: Don’t skip massaging the kale; it softens the leaves and improves the flavor.
• Make-Ahead: The tahini feta sauce can be made up to 5 days in advance and stored in the fridge.
• Meal Prep: Store assembled bowls without the sauce for up to 4 days. Add sauce just before serving.

Why This Recipe Works

• Balanced Flavors: Tangy, salty, spicy, and fresh flavors come together in every bite.
• Texture Variety: Creamy sauce, crunchy kale, and juicy chicken create a delightful contrast.
• Nutrient-Packed: With lean protein, healthy fats, and fiber-rich grains and veggies, it’s a wholesome meal.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Yes! Chicken thighs are juicier and more flavorful. Just adjust cooking time as needed.

How can I make it dairy-free?

Swap feta for a dairy-free cheese alternative and use a dairy-free yogurt.

Can I make this gluten-free?

Absolutely. Use gluten-free grains like quinoa and ensure seasonings are gluten-free.

How do I store leftovers?

Store components separately in airtight containers for up to 4 days. Reheat chicken and grains before serving.

Can I use store-bought seasoning?

Yes, Italian seasoning works well if you don’t have Greek spices on hand.

Serving Suggestions

• Pair with pita bread and hummus for a Mediterranean feast.
• Add roasted veggies like zucchini or eggplant for extra nutrition.
• Serve with a side of tzatziki for a cooling contrast to the spicy harissa oil.

Nutrition Information (Per Serving)

• Calories: 358 kcal
• Protein: 32g
• Carbohydrates: 28g
• Fat: 14g
• Fiber: 5g
  (Nutrition facts are estimates and may vary.)

Love This Recipe? Save It for Later!

If you enjoyed these Greek Chicken Bowls with Creamy Tahini Feta Sauce, be sure to pin this recipe on Pinterest and share it with friends! It’s perfect for meal prep, weeknight dinners, or a healthy weekend treat.

Happy cooking!🥗🍗

Print