Description
Welcome! Get ready to experience the perfect blend of Mediterranean flavors with these Greek Chicken Bowls with Creamy Tahini Feta Sauce. This recipe brings together tender chicken, savory tahini feta sauce, and fresh veggies to create a nourishing and delicious meal that’s both satisfying and easy to make. Let’s dive into the details to make this your next go-to weeknight dinner!
Ingredients
Scale
- 3 tablespoons extra virgin olive oil
- 2 tablespoons Dijon mustard
- 4 cloves garlic, chopped
- 1 tablespoon Italian/Greek seasoning
- 1 teaspoon honey
- Chili flakes, salt, and black pepper, to taste
- 1 ½ pounds boneless, skinless chicken breasts or thighs, cubed
- 3 cups chopped kale
- ½ cup pitted Greek olives
- ¼ cup peperoncini
- 3 tablespoons sesame seeds or pine nuts
- Cooked rice, for serving
- Chopped fresh dill, for garnish
Tahini Feta Sauce Ingredients:
- 4–6 ounces feta cheese
- ¼ cup plain Greek yogurt
- 3 tablespoons tahini
- 1 clove garlic, grated
- 2 tablespoons lemon juice
- 1 teaspoon honey
Note: Adjust ingredients based on your dietary preferences. For a dairy-free version, substitute the feta with a plant-based cheese, and use a dairy-free yogurt option.
Instructions
- Preheat the Oven: Begin by preheating your oven to 425°F (220°C).
- Marinate the Chicken: In a mixing bowl, combine 2 tablespoons of olive oil, Dijon mustard, garlic, Greek seasoning, honey, chili flakes, salt, and pepper. Toss the cubed chicken in the marinade until fully coated.
- Bake the Chicken: Spread the marinated chicken on a baking sheet in a single layer. Bake for 15 minutes, then toss, and bake for an additional 5-10 minutes, or until the chicken is cooked through and slightly golden.
- Prepare the Kale Salad: While the chicken is baking, toss the chopped kale with 2 tablespoons of olive oil, lemon juice, olives, pepperoncini, sesame seeds, salt, and chili flakes. For extra flavor, add the kale to the sheet pan during the last 1-2 minutes of chicken cooking to slightly wilt it.
- Make the Tahini Feta Sauce: In a blender, combine feta cheese, Greek yogurt, tahini, garlic, lemon juice, and honey. Blend until smooth, adding a small amount of water if needed to reach the desired consistency. Season to taste.
- Assemble the Bowls: Serve the baked chicken and kale salad over a bowl of rice. Drizzle the creamy tahini feta sauce over the top and garnish with fresh dill.
Notes
- Use Fresh Ingredients: Fresh garlic, herbs, and high-quality olive oil make a big difference in flavor.
- Customize the Heat: Add extra chili flakes to the marinade or sauce if you prefer a spicier kick.
- Marinate in Advance: Marinating the chicken a few hours beforehand enhances the flavors further, though it’s not necessary.