Description
These Greek Chicken Bowls with Creamy Tahini Feta Sauce are a delicious and healthy meal option. Tender marinated chicken served with quinoa, fresh vegetables, and a flavorful tahini feta sauce, this dish is bursting with Mediterranean flavors.
Ingredients
Scale
For the Chicken:
- 1 lb boneless, skinless chicken breasts, cut into strips
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Bowls:
- 1 cup cooked quinoa or brown rice
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 red onion, thinly sliced
- 1/4 cup kalamata olives, sliced
- 1/4 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
For the Creamy Tahini Feta Sauce:
- 1/3 cup crumbled feta cheese
- 2 tablespoons tahini
- 2 tablespoons Greek yogurt
- 1 tablespoon lemon juice
- 1 garlic clove, minced
- 2–3 tablespoons water (to thin)
- pinch of salt and pepper
Instructions
- Marinate the Chicken: In a bowl, combine olive oil, lemon juice, garlic, oregano, salt, and pepper. Add the chicken and toss to coat. Let marinate for at least 20 minutes.
- Prepare the Sauce: Blend all sauce ingredients until smooth, adding water as needed for consistency. Set aside.
- Cook the Chicken: Heat a skillet over medium heat and cook the marinated chicken for 5–7 minutes on each side until fully cooked.
- Assemble the Bowls: Divide cooked quinoa or rice into bowls. Top with chicken, tomatoes, cucumber, red onion, olives, and feta. Drizzle with the tahini feta sauce and garnish with parsley. Serve warm or chilled.
Notes
- You can swap quinoa or rice for cauliflower rice for a low-carb option.
- The sauce can be made ahead and stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 4g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 85mg
