If you’re looking for a vibrant, healthy meal that bursts with flavor, look no further than these Greek Chicken Bowls with Tahini Feta Sauce. This dish brings together tender, marinated chicken, fresh vegetables, and a creamy, nutty sauce that ties everything together beautifully. Perfect for meal prep or a weeknight dinner, these bowls are as nourishing as they are delicious.
Why This Greek Chicken Bowls with Tahini Feta Sauce. Stands Out
These Greek Chicken Bowls are not just another chicken recipe; they are a celebration of Mediterranean flavors and textures. The combination of juicy, seasoned chicken, hearty kale, and briny olives creates a delightful balance that satisfies both the palate and the appetite. The Tahini Feta Sauce adds a creamy element that elevates the dish, making it a standout choice for those who crave a meal packed with nutrients and taste. Additionally, this recipe is highly customizable, allowing you to swap in your favorite grains or veggies, making it suitable for everyone at the table.
Ingredients at a Glance
- 3 tablespoons extra virgin olive oil
- 2 tablespoons Dijon mustard
- 4 cloves garlic, chopped
- 1 tablespoon Italian/Greek seasoning (see notes)
- 1 teaspoon honey
- Chili flakes, salt, and black pepper
- 1 1/2 pounds boneless skinless chicken breasts or thighs, cubed
- 3 cups chopped kale
- 1/2 cup pitted Greek olives
- 1/4 cup pepperoncini
- 3 tablespoons sesame seeds or pine nuts
- Rice, for serving
- Chopped fresh dill, for serving
- 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
Essential Tools for Success
- Mixing bowls – for marinating chicken and preparing the sauce.
- Skillet or grill pan – to cook the chicken to perfection.
- Sharp knife – to chop vegetables and cube the chicken.
- Measuring spoons and cups – for accurate ingredient measurements.
- Serving bowls – to assemble and serve your Greek Chicken Bowls.
Greek Chicken Bowls with Tahini Feta Sauce. Made Stepwise
Step 1: Marinate the Chicken
In a large mixing bowl, combine the extra virgin olive oil, Dijon mustard, chopped garlic, Italian or Greek seasoning, honey, chili flakes, salt, and black pepper. Add the cubed chicken to the marinade, ensuring each piece is well coated. Cover and let it marinate for at least 30 minutes, or up to overnight in the refrigerator for deeper flavor.
Step 2: Prepare the Tahini Feta Sauce
In a separate bowl, whisk together the feta cheese, Greek yogurt, tahini, grated garlic, lemon juice, and honey. Mix until smooth and creamy. If the sauce is too thick, add a little water to reach your desired consistency. Set aside in the refrigerator until ready to serve.
Step 3: Cook the Chicken
Heat a skillet or grill pan over medium-high heat. Once hot, add the marinated chicken (discard excess marinade). Cook for about 6-8 minutes, stirring occasionally, until the chicken is cooked through and has a nice golden color. Remove from heat and let it rest for a few minutes before serving.
Step 4: Prepare the Bowls
While the chicken is cooking, chop the kale, slice the olives, and prepare any other desired toppings such as pepperoncini and dill. Cook rice according to package instructions.
Step 5: Assemble the Bowls
In serving bowls, add a scoop of rice followed by a generous handful of chopped kale. Top with the cooked chicken, olives, pepperoncini, and a sprinkle of sesame seeds or pine nuts. Drizzle with the Tahini Feta Sauce and garnish with fresh dill.
Make It Year-Round
- In the winter, swap kale for roasted Brussels sprouts or sweet potatoes.
- In the summer, add fresh cucumbers and tomatoes for a refreshing twist.
- Experiment with different grains like quinoa or farro for variety.
- Use seasonal herbs like mint or parsley to enhance the flavor profile.
Mistakes Even Pros Make
Even experienced cooks can run into a few common pitfalls when making Greek Chicken Bowls with Tahini Feta Sauce. Here are some to watch out for:
- Overcooking the chicken can lead to dry, tough pieces. Use a meat thermometer to ensure it’s cooked through but still juicy.
- Not letting the chicken marinate long enough can result in a lack of flavor. Aim for at least 30 minutes, or longer if possible.
- Forgetting to season the veggies can make the bowls taste bland. A little salt and pepper go a long way!
- Skipping the tahini sauce can make the dish feel incomplete. The sauce ties the flavors together, so don’t skip it!
Storing, Freezing & Reheating
To keep your Greek Chicken Bowls fresh:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For longer storage, freeze the cooked chicken and sauce separately for up to 2 months.
- Reheat chicken in a skillet over low heat or in the microwave until warmed through.
- Fresh veggies should be added just before serving for the best texture and flavor.
Troubleshooting Q&A
What can I use instead of tahini?
If you don’t have tahini on hand, you can substitute with almond butter or sunflower seed butter for a similar creamy texture.
How can I make this dish spicier?
Add more chili flakes to the chicken marinade or drizzle with a spicy chili oil before serving for an extra kick.
Can I make this dish vegetarian?
Absolutely! Substitute the chicken with roasted chickpeas or grilled vegetables for a satisfying vegetarian option.
What if I don’t have Greek yogurt?
You can use regular plain yogurt or even sour cream as a substitute in the tahini sauce, but adjust the consistency as needed.
Time to Try It
This Greek Chicken Bowls with Tahini Feta Sauce recipe is not only delicious but also incredibly versatile, making it a wonderful addition to your meal rotation. With its balance of protein, greens, and a creamy sauce, it’s sure to please everyone at the table. Grab your ingredients and get ready to enjoy a bowl of Mediterranean goodness that’s both healthy and satisfying. Enjoy your culinary adventure!
Greek Chicken Bowls with Tahini Feta Sauce.
Ingredients
Equipment
Method
- In a large mixing bowl, combine the extra virgin olive oil, Dijon mustard, chopped garlic, Italian or Greek seasoning, honey, chili flakes, salt, and black pepper. Add the cubed chicken to the marinade, ensuring each piece is well coated. Cover and let it marinate for at least 30 minutes, or up to overnight in the refrigerator for deeper flavor.
- In a separate bowl, whisk together the feta cheese, Greek yogurt, tahini, grated garlic, lemon juice, and honey. Mix until smooth and creamy. If the sauce is too thick, add a little water to reach your desired consistency. Set aside in the refrigerator until ready to serve.
- Heat a skillet or grill pan over medium-high heat. Once hot, add the marinated chicken (discard excess marinade). Cook for about 6-8 minutes, stirring occasionally, until the chicken is cooked through and has a nice golden color. Remove from heat and let it rest for a few minutes before serving.
- While the chicken is cooking, chop the kale, slice the olives, and prepare any other desired toppings such as pepperoncini and dill. Cook rice according to package instructions.
- In serving bowls, add a scoop of rice followed by a generous handful of chopped kale. Top with the cooked chicken, olives, pepperoncini, and a sprinkle of sesame seeds or pine nuts. Drizzle with the Tahini Feta Sauce and garnish with fresh dill.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For longer storage, freeze the cooked chicken and sauce separately for up to 2 months.
- Reheat chicken in a skillet over low heat or in the microwave until warmed through.
