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–+ servings
Greek Chicken Bowls

Delicious Greek Chicken Bowls with Creamy Feta Magic

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Transform your weeknight meals with these Greek Chicken Bowls, rich in flavor and healthy ingredients.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mediterranean
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1.5 pounds boneless skinless chicken breasts or thighs, cubed can substitute with chickpeas or marinated tofu
  • 3 tablespoons extra virgin olive oil for richness and moisture
  • 2 tablespoons Dijon mustard provides tanginess
  • 4 cloves garlic, chopped or garlic powder
  • 1 tablespoon Italian/Greek seasoning or fresh herbs
  • 1 teaspoon honey or agave syrup for vegan option
  • to taste chili flakes optional
  • to taste salt and black pepper for seasoning
For the Salad
  • 3 cups kale, chopped or spinach/arugula
  • 1/2 cup Greek olives, pitted or any pitted olives
  • 1/4 cup peperoncini or banana peppers
  • 3 tablespoons sesame seeds or pine nuts or any nut/seed
  • rice for serving, or quinoa as alternative
  • dill, chopped fresh for serving or alternative herbs
For the Tahini Feta Sauce
  • 4-6 ounces feta cheese or vegan cream cheese
  • 1/4 cup plain Greek yogurt or plant-based yogurt
  • 3 tablespoons tahini or almond/cashew butter
  • 1 clove garlic, grated for flavor
  • 2 tablespoons lemon juice or lime juice
  • 1/4 cup water more if needed to adjust consistency

Equipment

  • Oven
  • Mixing Bowl
  • Baking Sheet
  • blender

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) for cooking the chicken.
  2. Combine chicken, olive oil, mustard, garlic, seasoning, honey, chili flakes, salt, and pepper in a bowl and toss to coat.
  3. Spread the chicken mixture on a baking sheet and bake for 15 minutes. Toss and return for another 5-10 minutes until golden brown and cooked through.
  4. In a bowl, mix kale, olive oil, lemon juice, olives, peperoncini, and sesame seeds, tossing well to combine.
  5. Blend feta, yogurt, tahini, garlic, lemon juice, and water in a blender until smooth; adjust water for desired consistency.
  6. Assemble bowls with rice or quinoa, topped with chicken, kale salad, and tahini feta sauce.
  7. Garnish with chopped dill and serve immediately.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 45gProtein: 35gFat: 25gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gCholesterol: 90mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 150IUVitamin C: 35mgCalcium: 200mgIron: 3mg

Notes

Ensure uniform chicken sizes for even cooking. Prep ahead for a quick meal.

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