Description
This Greek Chicken Bowls recipe combines tender, oven-baked chicken with a vibrant kale salad and a luscious creamy tahini feta sauce. Bursting with Mediterranean flavors from olives, pepperoncini, and fresh dill, these bowls offer a balanced meal full of protein, healthy fats, and fresh greens. Ready in just 45 minutes, this dish is perfect for a nutritious and flavorful weeknight dinner.
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:
- Cooked rice, for serving
- Chopped fresh dill
Instructions
- Preheat Oven: Preheat your oven to 425°F to prepare for baking the chicken.
- Prepare and Bake Chicken: In a large bowl, 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 until evenly coated. Spread the chicken in a single layer on a baking sheet. Bake for 15 minutes, then remove from oven and toss the chicken to ensure even cooking. Return to the oven and bake for an additional 5-10 minutes until the chicken is fully cooked through and slightly browned.
- Prepare Kale Salad: While the chicken bakes, combine chopped kale with 2 tablespoons olive oil, lemon juice, Greek olives, pepperoncini, sesame seeds or pine nuts, salt, and chili flakes in a bowl. Mix well. Optionally, add the kale mixture to the baking sheet during the last 1-2 minutes of cooking to gently wilt the greens.
- Make Tahini Feta Sauce: In a blender, combine feta cheese, plain Greek yogurt, tahini, grated garlic, lemon juice, honey, and ¼ cup water. Blend until smooth and creamy. Add more water as necessary to adjust the consistency to your liking. Season with salt and chili flakes to taste.
- Assemble Bowls: Serve the baked chicken and kale salad over warm cooked rice. Drizzle generously with the creamy tahini feta sauce and any flavorful oil remaining on the baking sheet from the chicken. Garnish with chopped fresh dill to finish.
Notes
- You can substitute chicken thighs for breasts to add more moisture and flavor.
- For a spicier kick, increase the amount of chili flakes in both the chicken and sauce.
- The kale can be replaced with spinach or arugula depending on preference.
- Cooking times may vary based on oven variations; ensure chicken is cooked through with an internal temperature of 165°F.
- Leftovers keep well refrigerated for up to 3 days; the sauce may thicken and can be thinned with water before serving.
