Description
Greek Chicken Bowls with Creamy Tahini Feta Sauce combine tender, oven-baked chicken seasoned with Mediterranean flavors alongside a vibrant kale salad and a luscious, tangy tahini feta sauce. This wholesome and colorful dish is served over rice, making it a perfect well-rounded meal inspired by Greek cuisine.
Ingredients
Scale
For the Chicken:
- 3 tbsp extra virgin olive oil, divided
- 2 tbsp Dijon mustard
- 4 cloves garlic, chopped
- 1 tbsp Italian or Greek seasoning
- 1 tsp honey
- Chili flakes, salt, and black pepper, to taste
- 1 ½ lb boneless skinless chicken breasts or thighs, cubed
For the Kale Salad:
- 3 cups chopped kale
- ½ cup pitted Greek olives
- ¼ cup pepperoncini
- 3 tbsp sesame seeds or pine nuts
- 2 tbsp lemon juice
- 2 tbsp extra virgin olive oil
- Salt and chili flakes, to taste
For the Creamy Tahini Feta Sauce:
- 4-6 oz feta cheese
- ¼ cup plain Greek yogurt
- 3 tbsp tahini
- 1 clove garlic, grated
- 2 tbsp lemon juice
- 1 tsp honey
- ¼ cup water (plus more as needed)
- Salt and chili flakes, to taste
For Serving and Garnish:
- Rice, for serving
- Chopped fresh dill, for garnish
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the chicken evenly and developing a nice golden crust.
- Prepare and Bake Chicken: On a baking sheet, toss the cubed chicken with 2 tablespoons of olive oil, Dijon mustard, chopped garlic, Italian or Greek seasoning, honey, chili flakes, salt, and black pepper. Spread the chicken evenly on the sheet and bake for 15 minutes. Remove from oven, toss the chicken to ensure even cooking, then bake for an additional 5-10 minutes until the chicken is fully cooked through and slightly golden on the edges.
- Prepare Kale Salad: While the chicken cooks, combine the chopped kale with 2 tablespoons of olive oil, lemon juice, Greek olives, pepperoncini, sesame seeds or pine nuts, salt, and chili flakes. Optional: Add the kale to the baking sheet with the chicken during the last 1-2 minutes of cooking to slightly wilt the greens and enhance flavor.
- Make Tahini Feta Sauce: In a blender, combine the feta cheese, plain Greek yogurt, tahini, grated garlic, lemon juice, honey, and ¼ cup water. Blend until smooth and creamy. Add more water as needed to reach the desired consistency. Season with salt and chili flakes to taste.
- Assemble Bowls: Serve the baked chicken and kale salad over bowls of cooked rice. Drizzle generously with the creamy tahini feta sauce and any spicy oils collected on the chicken baking sheet. Garnish the bowls with freshly chopped dill before serving for a fresh burst of flavor.
Notes
- You can substitute chicken thighs for breasts for more juiciness.
- Adjust the amount of chili flakes according to your preferred spice level.
- Use pine nuts if you prefer a milder nut flavor over sesame seeds.
- The sauce can be thinned or thickened with water to suit your desired consistency.
- Leftover sauce can be refrigerated in an airtight container for up to 3 days.
- To make this dish gluten free, ensure your Dijon mustard and seasoning blends do not contain gluten.
