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Greek Chicken Bowls with Creamy Tahini Feta Sauce

Greek Chicken Bowls with Creamy Tahini Feta Sauce Bliss

Enjoy Greek Chicken Bowls with Creamy Tahini Feta Sauce, a quick and adaptable dish perfect for busy evenings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken Breasts/Thighs Substitute with chickpeas or marinated tofu for a vegetarian option.
  • 3 tablespoons Olive Oil Extra virgin provides robust flavor.
  • 2 tablespoons Dijon Mustard Adds a delightful tanginess.
  • 3 cloves Garlic Always use fresh for the best results.
  • 1 tablespoon Italian/Greek Seasoning Can substitute with oregano or thyme.
  • 1 tablespoon Honey Omit for a sugar-free version.
  • 1 teaspoon Chili Flakes Adjust according to your spice preference.
For the Salad
  • 4 cups Kale Can be substituted with spinach or arugula.
  • 1 cup Greek Olives Swap for any pitted olives based on preference.
  • 1/2 cup Peperoncini Optional but adds great flavor.
  • 2 tablespoons Sesame Seeds/Pine Nuts Feel free to use any seeds or nuts you love.
For the Creamy Tahini Feta Sauce
  • 1 cup Feta Cheese Use dairy-free cheese for a vegan option.
  • 1/2 cup Greek Yogurt Substitute with plant-based yogurt if desired.
  • 1/3 cup Tahini Essential for creaminess.
  • 2 tablespoons Lemon Juice Lime juice can serve as an alternative.
  • 2 tablespoons Water Adjust to achieve desired sauce consistency.

Equipment

  • Oven
  • Baking sheet
  • Blender
  • medium bowl
  • Large bowl

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, combine chicken with olive oil, Dijon mustard, minced garlic, Italian seasoning, honey, chili flakes, salt, and pepper. Marinate for about 10 minutes.
  3. Spread the marinated chicken on the baking sheet and bake for 15 minutes. Toss and bake for an additional 5-10 minutes until cooked through.
  4. In a large bowl, combine kale, remaining olive oil, lemon juice, olives, peperoncini, sesame seeds, salt, and chili flakes. Toss to coat.
  5. Blend feta cheese, Greek yogurt, tahini, garlic, lemon juice, and water until smooth. Adjust consistency with more water as needed.
  6. Assemble bowls with rice or quinoa, kale salad, roasted chicken, and creamy tahini feta sauce. Garnish if desired.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 35gProtein: 32gFat: 21gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 85mgSodium: 800mgPotassium: 600mgFiber: 6gSugar: 5gVitamin A: 1200IUVitamin C: 50mgCalcium: 150mgIron: 3mg

Notes

Let marinated chicken sit for about 10 minutes before baking for full flavor absorption.

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