Description
A vibrant and flavorful Greek Chicken Bowl featuring tender oven-baked chicken seasoned with classic Mediterranean spices, served over a bed of fresh kale salad with olives and pepperoncini, all drizzled with a creamy, tangy tahini feta sauce. This wholesome dish offers a perfect balance of protein, greens, and zesty sauce, ideal for a nutritious and satisfying meal.
Ingredients
Units
Scale
Chicken and Salad
- 3 tbsp extra virgin olive oil, divided
- 2 tbsp Dijon mustard
- 4 cloves garlic, chopped
- 1 tbsp Italian or Greek seasoning
- 1 tsp honey
- Chili flakes, salt, and black pepper, to taste
- 1 1/2 lb boneless skinless chicken breasts or thighs, cubed
- 3 cups chopped kale
- 1/2 cup pitted Greek olives
- 1/4 cup pepperoncini
- 3 tbsp sesame seeds or pine nuts
- Rice, for serving
- Chopped fresh dill, for garnish
Tahini Feta Sauce
- 4–6 oz feta cheese
- 1/4 cup plain Greek yogurt
- 3 tbsp tahini
- 1 clove garlic, grated
- 2 tbsp lemon juice
- 1 tsp honey
- 1/4 cup water (plus more as needed)
Instructions
- Preheat Oven: Preheat the oven to 425° F to prepare for baking the chicken.
- Prepare and Bake Chicken: On a baking sheet, toss the cubed chicken with 2 tablespoons of olive oil, Dijon mustard, chopped garlic, Italian or Greek seasoning, honey, chili flakes, salt, and black pepper. Spread evenly and bake for 15 minutes. Remove, toss the chicken to ensure even cooking, then bake for an additional 5-10 minutes until fully cooked through.
- Prepare Kale Salad: While the chicken cooks, combine the chopped kale with 2 tablespoons olive oil, lemon juice, Greek olives, pepperoncini, sesame seeds or pine nuts, salt, and chili flakes. Optionally, add the kale to the baking sheet with the chicken during the last 1-2 minutes of cooking to slightly wilt the greens.
- Make Tahini Feta Sauce: In a blender, combine feta cheese, plain Greek yogurt, tahini, grated garlic, lemon juice, honey, and ¼ cup water. Blend until smooth. Add more water as needed to reach the desired consistency. Season with salt and chili flakes to taste.
- Assemble Bowls: Serve the baked chicken and kale salad over bowls of cooked rice. Drizzle generously with the creamy tahini feta sauce and any spicy oil from the chicken baking sheet. Garnish with freshly chopped dill before serving.
Notes
- For a nuttier flavor, toast the sesame seeds or pine nuts before adding them to the salad.
- Use chicken thighs for juicier meat or chicken breasts for leaner protein.
- The sauce can be thinned with extra water or lemon juice depending on your preferred consistency.
- Adjust chili flakes according to spice tolerance.
- Serve with quinoa or cauliflower rice for gluten-free or low-carb options.
Nutrition
- Serving Size: 1 bowl (approximate)
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 90 mg
