Description
Greek Chicken Bowls with Creamy Tahini Feta Sauce combine tender oven-baked chicken seasoned with Mediterranean spices and honey, served over a vibrant kale salad with olives and pepperoncini. Topped with a luscious, creamy feta tahini sauce and fresh dill, this dish offers a perfect balance of bold flavors and wholesome ingredients, ideal for a nutritious and satisfying meal.
Ingredients
Units
Scale
Chicken and Salad
- 3 tbsp extra virgin olive oil
- 2 tbsp Dijon mustard
- 4 cloves garlic, chopped
- 1 tbsp Italian/Greek seasoning (blend of dried oregano, thyme, basil, rosemary, and marjoram)
- 1 tsp honey
- Chili flakes, salt, and black pepper, to taste
- 1 1/2 lb boneless skinless chicken breasts or thighs, cubed
- 3 cups chopped kale
- 1/2 cup pitted Greek olives, sliced
- 1/4 cup pepperoncini, sliced
- 3 tbsp sesame seeds or pine nuts
- Rice, for serving
- Chopped fresh dill, for serving
Tahini Feta Sauce
- 4-6 oz feta cheese
- 1/4 cup plain Greek yogurt
- 3 tbsp tahini
- 1 clove garlic, grated
- 2 tbsp lemon juice
- 1 tsp honey
- 1/4 cup water (adjust as needed)
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C) to ensure it is hot enough for roasting the chicken and wilting the kale.
- Prepare and bake chicken: On a baking sheet, toss the cubed chicken with 2 tablespoons of olive oil, Dijon mustard, chopped garlic, Italian/Greek seasoning, honey, chili flakes, salt, and black pepper. Spread it evenly and bake for 15 minutes. Toss the chicken to ensure even cooking, then bake for an additional 5-10 minutes until the chicken is fully cooked and browned.
- Make kale salad: Meanwhile, in a bowl, combine the chopped kale with 2 tablespoons olive oil, fresh lemon juice, sliced olives, pepperoncini, sesame seeds or pine nuts, salt, and chili flakes. For a lightly wilted texture, add the kale to the sheet pan during the last 1-2 minutes of chicken cooking time.
- Prepare the tahini feta sauce: In a blender, combine the feta cheese, Greek yogurt, tahini, grated garlic, lemon juice, honey, and ¼ cup water. Blend until smooth, adding more water as needed to reach your desired consistency. Taste and season with salt and chili flakes if needed.
- Assemble the bowls: Serve the baked chicken and kale salad over cooked rice. Drizzle the creamy tahini feta sauce generously over the bowls. Finish by sprinkling fresh chopped dill on top for an aromatic touch.
Notes
- Italian/Greek seasoning can be made by blending equal parts dried oregano, thyme, basil, rosemary, and marjoram.
- Use chicken thighs for juicier results or breasts for leaner meat.
- Adjust chili flakes and pepperoncini quantities to control the spice level.
- The tahini feta sauce can be thinned with water gradually to your preferred consistency.
- Serve with warm rice, quinoa, or couscous as a base.
- Sesame seeds or pine nuts add a nice crunch; toast them lightly for more flavor.
Nutrition
- Serving Size: 1 bowl (approximately)
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 38 g
- Cholesterol: 75 mg
