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Greek Chicken Bowls with Tahini Feta Sauce

A colorful and satisfying bowl featuring tender chicken, fresh veggies, and a creamy tahini feta sauce, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1 pound boneless, skinless chicken breasts Pat dry before marinating.
  • 2 tablespoons olive oil For marinating.
  • 1 teaspoon garlic powder For seasoning.
  • 1 teaspoon onion powder For seasoning.
  • 1 teaspoon dried oregano For seasoning.
  • Salt and pepper to taste
For the Bowls
  • 2 cups cooked rice or quinoa Choose your preferred base.
  • 1 cucumber diced For freshness.
  • 1 cup cherry tomatoes Halved.
  • ½ red onion thinly sliced To add crunch.
  • 1 cup fresh spinach or mixed greens For color and nutrition.
For the Tahini Feta Sauce
  • ½ cup tahini Base of the sauce.
  • ½ cup feta cheese Crumbled.
  • 2 tablespoons lemon juice For freshness.
  • 1 tablespoon olive oil For creaminess.
  • Water, as needed for consistency Add gradually.

Method
 

Preparation
  1. Start by patting the chicken breasts dry with a paper towel.
  2. In a bowl, combine olive oil, garlic powder, onion powder, oregano, salt, and pepper.
  3. Coat the chicken with the marinade, ensuring it’s well blended.
Cooking
  1. Heat a non-stick skillet over medium-high heat and add the marinated chicken.
  2. Cook for about 5-7 minutes on each side, or until the chicken is fully cooked and has a golden-brown crust.
  3. Once done, remove the chicken and let it rest for a few minutes before slicing.
Making the Sauce
  1. In a bowl, mix tahini, crumbled feta, lemon juice, and olive oil.
  2. To achieve your desired creamy consistency, add water slowly until smooth.
  3. Adjust seasoning as needed.
Assembly
  1. In each bowl, start with a base of cooked rice or quinoa.
  2. Top it with sliced chicken, diced cucumber, halved cherry tomatoes, red onion slices, and a handful of spinach.
  3. Finish with a generous drizzle of tahini feta sauce.
Serving
  1. Grab a fork and dig into your delicious creation!

Notes

For some fun substitutions, try using grilled shrimp or chickpeas in place of chicken for a different protein option. Marinate the chicken for a few hours or overnight for enhanced flavor. To avoid overcooking, use a meat thermometer; the chicken should reach an internal temperature of 165°F (75°C). If you want a little extra crunch, toss some nuts or seeds over the top before serving. These bowls store beautifully! Refrigerate any leftovers in an airtight container for up to 3 days, or freeze the chicken and sauce separately for about 2 months. When reheating, microwave on low power and add a splash of water to your tahini sauce to keep it smooth.