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Perfect Greek Chicken Bowls with Tahini Feta Sauce. recipe photo

Greek Chicken Bowls with Tahini Feta Sauce.

This Greek Chicken Bowl is bursting with vibrant Mediterranean flavors! Enjoy tender chicken, fresh veggies, and a creamy tahini feta sauce.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken:
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons Dijon mustard
  • 4 cloves garlic chopped
  • 1 tablespoon Italian/Greek seasoning (see notes)
  • 1 teaspoon honey
  • to taste Chili flakes
  • to taste salt
  • to taste black pepper
  • 1.5 pounds boneless skinless chicken breasts or thighs cubed
For the Bowls:
  • 3 cups chopped kale
  • 1/2 cup pitted Greek olives
  • 1/4 cup pepperoncini
  • 3 tablespoons sesame seeds or pine nuts
  • to serve Rice
  • to serve Chopped fresh dill
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

Equipment

  • Mixing bowls
  • Skillet or grill pan
  • Sharp knife
  • Measuring spoons and cups
  • Serving bowls

Method
 

Marination and Preparation:
  1. 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.
  2. 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.
Cooking and Assembling:
  1. 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.
  2. 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.
  3. 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.