Name: Greek Chicken Bowls with Creamy Tahini Feta Sauce Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Greek
Ingredients: 2 boneless, skinless chicken breasts; 2 tablespoons olive oil; 1 tablespoon lemon juice; 1 teaspoon dried oregano; 1/2 teaspoon garlic powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 cup cooked quinoa or 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; Fresh parsley for garnish; 1/4 cup tahini; 1/4 cup crumbled feta cheese; 2 tablespoons plain Greek yogurt; 1 tablespoon lemon juice; 1 small garlic clove, minced; 2-3 tablespoons water (to thin); Salt and pepper to taste

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If you’re searching for a lightning-fast, flavor-packed meal that feels both healthy and decadent, this Greek Chicken Bowls with Creamy Tahini Feta Sauce Recipe is your answer. Imagine tender, herb-marinated chicken nestled atop fluffy grains, surrounded by crunchy cucumbers, sweet tomatoes, briny olives, and a drizzle of a dreamy, tangy tahini feta sauce. Each colorful bite bursts with Mediterranean sunshine. You’ll love how easy it is to whip up, and the balance of creamy, juicy, and fresh elements will make you crave this bowl over and over again.

Greek Chicken Bowls with Creamy Tahini Feta Sauce Recipe - Recipe Image

Ingredients You’ll Need

Part of the magic behind this Greek Chicken Bowls with Creamy Tahini Feta Sauce Recipe is how each ingredient pulls its weight, delivering bold flavors, vibrant colors, and satisfying textures. Most are staples you might already have at home, making this dish as convenient as it is delicious.

Chicken Breasts: Go for boneless, skinless chicken breasts for lean protein that soaks up all the bright marinade flavors.
Olive Oil: Offers richness and helps keep the chicken juicy during cooking.
Lemon Juice: Adds fresh, zippy acidity to both the chicken marinade and the sauce.
Dried Oregano: Classic Mediterranean herb that wakes up the chicken with earthy, herby notes.
Garlic Powder: Delivers savory, aromatic undertones without the hassle of mincing garlic.
Salt & Black Pepper: Enhances all the flavors and ties the dish together.
Cooked Quinoa or Rice: Either works perfectly as a hearty, wholesome base for soaking up juices and sauce.
Cherry Tomatoes (halved): Bring a juicy pop of sweetness and color to every bowl.
Cucumber (diced): Offers cool crunch that balances out the warm ingredients.
Red Onion (thinly sliced): A little goes a long way for sharpness and color contrast.
Kalamata Olives (sliced): Their briny, salty bite is essential for authentic Greek flavor.
Crumbled Feta Cheese: Creamy, tangy feta adds richness to the bowl and the sauce.
Fresh Parsley: An optional garnish that brightens up everything with freshness.
Tahini: The creamy base for your sauce, with deep nutty undertones.
Greek Yogurt: Makes the sauce extra creamy and lightens the tangy flavors.
Garlic (minced): A small clove is all you need to infuse the sauce with punch.
Water: Just enough to thin the sauce until it’s perfectly spoonable.

How to Make Greek Chicken Bowls with Creamy Tahini Feta Sauce Recipe

Step 1: Marinate the Chicken

Start by whisking together olive oil, lemon juice, dried oregano, garlic powder, salt, and black pepper in a bowl. Add your chicken breasts and turn to coat them well. Even a quick 15-minute marinade infuses so much flavor, but if you have extra time, let it sit for up to an hour in the fridge for even juicier results.

Step 2: Make the Creamy Tahini Feta Sauce

While the chicken is soaking up all that herby goodness, grab a blender or food processor. Combine tahini, crumbled feta, Greek yogurt, lemon juice, minced garlic, and two tablespoons of water. Blitz it until smooth and creamy. If it looks too thick, add extra water a splash at a time until you reach the perfect dreamy consistency. Finish with salt and pepper to taste.

Step 3: Cook the Chicken

Grill or pan-cook the marinated chicken over medium heat for about 6 to 7 minutes per side, or until the outside is beautifully golden and the inside is juicy and fully cooked. Let the chicken rest for at least 5 minutes—this keeps it tender and makes slicing a breeze.

Step 4: Assemble the Bowls

Divide your cooked quinoa or rice between serving bowls, forming a hearty base. Layer on slices of rested chicken, followed by colorful piles of cherry tomatoes, cucumbers, red onion, kalamata olives, and extra feta. Drizzle everything generously with that creamy tahini feta sauce. Don’t forget a sprinkle of fresh parsley to make your Greek Chicken Bowls with Creamy Tahini Feta Sauce Recipe look and taste extra vibrant.

Step 5: Serve and Enjoy

Give your bowls one last look—so much color! Enjoy right away while the chicken is warm, or serve at room temperature if you’ve done a little meal prep. Either way, every bite will sing with fresh, bright, Mediterranean flavors.

How to Serve Greek Chicken Bowls with Creamy Tahini Feta Sauce Recipe

Garnishes

A handful of chopped fresh parsley or a sprinkle of extra feta is always welcome. If you love an extra tang, a few lemon wedges on the side let folks add a pop of citrus. Even a pinch of sumac or a dusting of smoked paprika gives your Greek Chicken Bowls with Creamy Tahini Feta Sauce Recipe a little extra visual flair and a hint of earthy flavor.

Side Dishes

Keep things Mediterranean by partnering your bowl with warm pita bread, a chilled glass of white wine, or a simple Greek salad tossed with more lemon and olives. For extra crunch, serve with baked pita chips or a handful of spiced roasted chickpeas. These sides elevate your meal but keep it casual and shareable.

Creative Ways to Present

If you’re entertaining, let everyone build their own bowl buffet-style. Arrange all the toppings and base grains on a platter for a stunning DIY spread. Or try serving this recipe layered in wide mason jars for a chic picnic or meal-prep option that transports beautifully while keeping every layer fresh and distinct.

Make Ahead and Storage

Storing Leftovers

Leftovers of this Greek Chicken Bowls with Creamy Tahini Feta Sauce Recipe store wonderfully! Keep the chicken, grains, veggies, and sauce in separate airtight containers in the fridge for up to 4 days. This keeps everything crisp and fresh and makes packing lunches a breeze.

Freezing

The marinated, cooked chicken and grains can be frozen together for up to 2 months. The fresh veggies and sauce are best enjoyed fresh, so add those after defrosting and reheating your base. Portion the chicken and grains in individual containers for easy freezer meals.

Reheating

Reheat the chicken and grains gently in the microwave or a skillet until warmed through. Give the sauce a quick stir or add a splash of water if it thickens in the fridge. Assemble your bowls just before eating to retain all those perfect textures and flavors of the Greek Chicken Bowls with Creamy Tahini Feta Sauce Recipe.

FAQs

What can I substitute for quinoa in this recipe?

You can easily use brown rice, couscous, cauliflower rice, or even orzo pasta as the base, depending on your dietary needs or what you have on hand. Each one adds a slightly different texture, but all soak up the flavors beautifully.

Can I make the sauce dairy-free?

Absolutely! Simply leave out the feta cheese and swap the Greek yogurt for your favorite dairy-free alternative. The tahini still brings a lovely creaminess, so your sauce stays super satisfying.

Is the Greek Chicken Bowls with Creamy Tahini Feta Sauce Recipe good for meal prep?

It’s fantastic for meal prep. Prepare all your components in advance, store separately, and assemble when you’re ready to eat for grab-and-go lunches or dinners with zero fuss and full flavor.

Can I use chicken thighs instead of breasts?

Definitely! Chicken thighs will be even juicier and also soak up the marinade flavors well. Adjust the cooking time, as thighs may need a couple extra minutes depending on thickness.

How do I make the bowl vegetarian?

Swap out the chicken for grilled halloumi, roasted chickpeas, or falafel balls. Your Greek Chicken Bowls with Creamy Tahini Feta Sauce Recipe will still be bursting with Mediterranean flavor!

Final Thoughts

There’s something truly special about gathering the freshest ingredients and layering them into one gorgeous, nourishing bowl. With bright Mediterranean flavors, a zippy creamy sauce, and so many textures, the Greek Chicken Bowls with Creamy Tahini Feta Sauce Recipe will quickly become a repeat favorite. I hope you treat yourself to this easy, colorful meal—you might just find yourself craving it every week!

Greek Chicken Bowls with Creamy Tahini Feta Sauce Recipe

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4.5 from 21 reviews

Author: admin
Total Time: 30 minutes
Yield: 2 servings 1x
Diet: Non-Vegetarian

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Description

These Greek Chicken Bowls with Creamy Tahini Feta Sauce are a delicious and healthy meal option. Tender marinated chicken is served with quinoa, fresh vegetables, and a flavorful tahini feta sauce.

Ingredients

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For the Chicken:

2 boneless, skinless chicken breasts
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Bowls:

1 cup cooked quinoa or 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
Fresh parsley for garnish

For the Creamy Tahini Feta Sauce:

1/4 cup tahini
1/4 cup crumbled feta cheese
2 tablespoons plain Greek yogurt
1 tablespoon lemon juice
1 small garlic clove, minced
2–3 tablespoons water (to thin)
Salt and pepper to taste

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Instructions

Marinate the Chicken: Whisk together olive oil, lemon juice, oregano, garlic powder, salt, and pepper. Marinate chicken breasts for at least 15 minutes.
Prepare the Tahini Feta Sauce: Blend tahini, feta, Greek yogurt, lemon juice, garlic, and water in a food processor until smooth. Adjust consistency with more water and season with salt and pepper.
Cook the Chicken: Grill or cook marinated chicken for 6-7 minutes per side until fully cooked. Let rest and slice.
Assemble the Bowls: Divide quinoa or rice into bowls, top with sliced chicken, cherry tomatoes, cucumber, red onion, olives, and feta. Drizzle with tahini feta sauce and garnish with parsley.