Description
This Greek Chicken Bowl recipe combines tender, marinated chicken with wholesome grains and fresh vegetables, all topped with a creamy tahini feta sauce for a flavorful Mediterranean-inspired meal. Perfect for a quick weeknight dinner or meal prepping, these bowls offer a balanced mix of protein, healthy fats, and vibrant produce.
Ingredients
Scale
For the Chicken Marinade and Cooking
- 1 1/2 lb boneless skinless chicken breasts, cut into bite-size pieces
- 3 tbsp olive oil, divided
- 1/4 cup fresh lemon juice, divided
- 3 cloves garlic, minced
- 1 1/2 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 3/4 tsp salt
- 1/2 tsp black pepper
For the Bowls
- 3 cups cooked brown rice or quinoa
- 1 cup cherry tomatoes, halved
- 1 large cucumber, diced
- 1/2 small red onion, thinly sliced
- 2 cups chopped romaine or mixed greens
- 1/2 cup kalamata olives, pitted and halved
- 2 tbsp chopped fresh parsley
For the Creamy Tahini Feta Sauce
- 1/4 cup tahini
- 1/2 cup crumbled feta cheese
- 1/4 cup plain Greek yogurt
- 1 small garlic clove, minced
- 2–4 tbsp water, as needed to thin the sauce
- Pinch salt
- Pinch black pepper
Instructions
- Marinate the chicken: In a medium bowl, combine 2 tablespoons olive oil, 3 tablespoons lemon juice, minced garlic, dried oregano, cumin, smoked paprika, salt, and black pepper. Add the chicken pieces and toss until evenly coated. Cover and refrigerate for at least 20–30 minutes while you prep the other ingredients.
- Cook the grains: If your brown rice or quinoa is not already cooked, prepare it according to package directions. Fluff with a fork and set aside to slightly cool while you finish the rest of the components.
- Prep the vegetables: Halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and chop the romaine or mixed greens and fresh parsley. Keep each ingredient in a separate bowl or on a platter so assembly is quick.
- Cook the chicken: Heat a large skillet over medium-high heat and add the remaining 1 tablespoon olive oil. When the oil is hot, add the marinated chicken in a single layer, working in batches if necessary. Cook for about 4–5 minutes per side, stirring occasionally, until the chicken is browned on the outside and cooked through with an internal temperature of 165°F (74°C).
- Rest the chicken: Transfer the cooked chicken to a plate and let it rest for a few minutes so the juices redistribute. This helps keep the chicken tender and prevents it from drying out when added to the bowls.
- Make the creamy tahini feta sauce: In a medium mixing bowl, whisk together tahini, crumbled feta, Greek yogurt, the remaining 1 tablespoon lemon juice, and the minced garlic clove for the sauce. The mixture will be thick at first.
- Thin and season the sauce: Whisk in 2–4 tablespoons of water, a little at a time, until the sauce becomes smooth and pourable. Season with a pinch of salt and black pepper to taste. Adjust with extra lemon juice if you prefer a brighter, tangier flavor.
- Assemble the bowls: Divide the cooked rice or quinoa among 4 serving bowls. Add a handful of chopped greens to each bowl, then arrange portions of cooked chicken, cherry tomatoes, cucumber, red onion, and kalamata olives over the top.
- Add sauce and garnish: Drizzle each bowl generously with the creamy tahini feta sauce. Sprinkle with chopped fresh parsley and, if desired, an extra drizzle of olive oil for richness.
- Serve or store: Serve the Greek chicken bowls right away while the chicken and grains are warm, or let everything cool and refrigerate the components separately for easy meal-prep bowls you can assemble over the next few days.
Notes
- Marinating the chicken for at least 20 minutes enhances the flavor and tenderness.
- Use cooked brown rice or quinoa as a base for gluten-free options.
- Adjust the thickness of the tahini feta sauce with water to your liking.
- Can be served warm or chilled for meal prep.
- Store components separately in the fridge to maintain freshness up to 3 days.
