Greek Chicken with Tahini

This Greek chicken bowl recipe completely transformed my weeknight dinner routine, bringing Mediterranean flavors to my table in under 30 minutes. The combination of tender baked chicken, wilted kale, and that irresistible tahini feta sauce creates a balanced meal that feels both nourishing and indulgent.

I first created this recipe after returning from a trip to Greece, trying to capture those fresh, vibrant flavors I experienced in seaside tavernas. Now my family requests it weekly, especially when we need a healthy reset from heavier meals.

Ingredients

• Boneless skinless chicken breasts or thighs: Use thighs for more flavor and juiciness
• Extra virgin olive oil: Look for cold pressed varieties for best flavor
• Dijon mustard: Provides tangy depth while helping seasonings adhere to chicken
• Fresh garlic: A Mediterranean essential that infuses everything with aromatic flavor
• Greek or Italian seasoning: The shortcut to authentic flavor without needing a dozen individual herbs
• Honey: Just enough to balance acidity and help with caramelization
• Chopped kale: Hearty enough to hold up to warm components without wilting completely
• Greek olives: Adds briny bursts of flavor. Kalamata work beautifully
• Peperoncini: Brings mild heat and acidity to cut through richness
• Tahini: Use fresh, well stirred tahini for best results in the sauce
• Feta cheese: Traditional Greek feta made from sheep milk offers the most authentic flavor
• Greek yogurt: Adds creaminess while keeping the sauce light

Step-by-Step Instructions

Prepare the oven:

Set your oven to 425°F. This high temperature ensures quick cooking while allowing the chicken to develop a golden exterior without drying out. Position your rack in the center position for even heat distribution.

Season the chicken:

In a large bowl, combine your diced chicken with olive oil, Dijon mustard, minced garlic, herbs, honey, and seasonings. The Dijon acts as an emulsifier, helping everything adhere to the chicken while adding depth. Make sure each piece is thoroughly coated for maximum flavor absorption.

Bake to perfection:

Spread the chicken in a single layer on a baking sheet, ensuring pieces aren’t touching to allow proper air circulation. Bake for 15 minutes, then toss to ensure even cooking. Continue baking for 5 to 10 minutes until chicken reaches 165°F internally and develops golden edges.

Prepare the kale mixture:

While chicken cooks, massage your kale with olive oil and lemon juice. This crucial step breaks down the tough fibers, making it more tender and palatable. Fold in olives, peperoncini, and seeds for texture and flavor contrast.

Create the tahini feta sauce:

Add all sauce ingredients to a blender, starting with just 1/4 cup of water. Blend until completely smooth, gradually adding more water if needed to achieve a pourable consistency. The sauce should coat the back of a spoon but still flow freely.

Assemble your bowls:

Start with a base of warm rice, then layer with the kale mixture and chicken. Drizzle generously with the tahini feta sauce. Finish with fresh dill for a bright, herbaceous note that ties everything together.

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The tahini is truly the secret ingredient that makes this recipe special. I discovered its transformative powers while traveling through small villages in Greece, where locals would combine it with yogurt and feta for a sauce that enhances absolutely everything it touches. My children now request this sauce for dipping vegetables as snacks.

Make Ahead Tips

These bowls are perfect for meal prepping up to three days in advance. Store the components separately for best results. The tahini feta sauce will thicken in the refrigerator, so you might need to thin it with a splash of water before serving. I often make a double batch of the sauce to use throughout the week on roasted vegetables, as a salad dressing, or even as a dip for pita bread.

Ingredient Substitutions

This recipe welcomes many adaptations based on what you have available. Spinach works beautifully in place of kale though it wilts more quickly. For a plant based version, replace chicken with chickpeas roasted with the same seasonings. Any grain can substitute for rice including quinoa, farro, or cauliflower rice for a lower carb option. Yogurt can be swapped with sour cream, and if you cannot find tahini, unsweetened almond butter makes a surprisingly good alternative.

Serving Suggestions

While delicious on its own, these bowls pair wonderfully with warm pita bread or naan for scooping up extra sauce. For a complete Mediterranean spread, serve alongside hummus, baba ganoush, and a simple tomato cucumber salad. A chilled crisp white wine like Assyrtiko from Santorini complements the flavors perfectly for an adult dinner party version.

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These Greek chicken bowls will quickly become a mealtime favorite, combining ease, nutrition, and unbeatable Mediterranean flavor.

Frequently Asked Questions

→ Can I use different greens instead of kale?

Yes, you can substitute spinach, arugula, or romaine lettuce for the kale. Each will provide a different texture and flavor profile, but all work well in this Mediterranean bowl.

→ How can I make this dish dairy-free?

To make this dairy-free, omit the feta cheese and substitute the Greek yogurt with dairy-free yogurt. You can add extra tahini and a pinch more salt to compensate for the missing feta flavor.

→ What can I substitute for tahini?

If you don't have tahini, you can use almond butter or sunflower seed butter with a splash of sesame oil to mimic the flavor. The texture will be similar, though the taste will vary slightly.

→ Can I meal prep these bowls?

Absolutely! Cook the chicken and rice, and prepare the sauce in advance. Store components separately in the refrigerator for up to 3 days. Add fresh kale and toppings when ready to serve.

→ What is a good substitute for peperoncini?

Banana peppers or pickled jalapeños make good substitutes for peperoncini, adjusting the amount based on your heat preference. For a milder option, try roasted red peppers.

→ What sides pair well with these bowls?

These bowls are complete meals on their own, but they pair nicely with warm pita bread, a simple Greek salad, or roasted vegetables like eggplant or zucchini for a more substantial meal.