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This colorful Greek Chicken Tahini Bowl turns basic weeknight meals into a Mediterranean treat that catches your eye and wows your taste buds. When seasoned chicken meets hand-worked kale and smooth tahini feta sauce, you'll get flavor layers that feel like you're dining at a coastal Greek spot right in your own home.
I came up with these bowls after coming back from Greece, trying hard to copy the amazing flavors I fell in love with while I was there. These days, we eat them at least twice every month, especially when we're stuck in a routine and need a mental getaway.
- Extra virgin olive oil: Sets the real Mediterranean base for the meat soak and kale mix – grab cold pressed for better taste
- Dijon mustard: Gives the chicken soak a zingy kick while helping spices stick to the meat
- Fresh garlic: Shows up throughout because you can't have true Greek food without its punchy smell
- Greek or Italian seasoning blend: Cuts down prep while adding herby flavors – pick ones with oregano and thyme
- Honey: Cuts through sharpness in both the meat soak and sauce with gentle sweetness
- Boneless chicken breasts or thighs: Both work great; thighs stay juicier while breasts are leaner
- Fresh kale: Makes a sturdy bottom that holds up when topped with hot chicken and sauce
- Greek olives: Add salty bites and true Mediterranean flair
- Peperoncini peppers: Bring light tang and gentle warmth that lifts the whole dish
- Feta cheese: Adds must-have salty creaminess – sheep milk types taste most like what you'd get in Greece
- Tahini: Makes the sauce smooth while adding nutty depth – mix well before using since it naturally splits
- Greek yogurt: Adds protein and rich tanginess to the sauce – full fat blends better
Simple Steps For Greek Chicken Tahini Bowls
- Soak the chicken:
- Mix olive oil, Dijon mustard, crushed garlic, Greek seasoning, honey, chili flakes, salt and pepper in a container. Toss with chicken chunks until they're fully covered, letting the flavors sink in. For best taste, soak up to 4 hours in the fridge, but even 15 minutes works in a pinch.
- Cook it golden:
- Spread the chicken in one layer on a baking tray, making sure pieces don't touch so they brown instead of steam. Bake at 220℃ until edges turn golden and chicken hits 74℃ inside, usually taking 20-25 minutes. The high heat gives you tasty crispy bits that add nice crunch.
- Fix the kale mix:
- While chicken bakes, work chopped kale with olive oil and lemon juice, using your fingers to gently press for 1-2 minutes. This key step softens the tough leaves, turning hard-to-chew kale into something pleasantly soft. Mix in olives, peperoncini, and sesame seeds right before serving to keep textures interesting.
- Whip up the sauce:
- Throw all sauce stuff in a blender until super smooth, adding water bit by bit until it pours nicely. The sauce should stick to a spoon but still drip off easily. This makes extra on purpose because you'll want more for dipping or tomorrow's lunch.
- Put bowls together:
- Start with hot rice on bottom, then add chicken and kale mix in their own spots to look nice. Pour plenty of tahini feta sauce over everything, letting it mix a bit with other parts. Finish with fresh dill sprinkles and more sesame seeds for bright flavor and extra crunch.
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This dish always reminds me of my grandma who taught me how to work kale with my hands. She used to say cooking is like dealing with people - sometimes you need a gentle touch to bring out the best. The tahini feta sauce has become our family's go-to topping, not just for these bowls but as a veggie dip and sandwich spread too.
Keeping It Fresh
What's great about these Greek Chicken Tahini Bowls is how you can store each part separately. Keep cooked chicken in a sealed container in your fridge for up to 4 days. The tahini feta sauce stays good for 5-7 days in the fridge, though it will get quite thick. Just add a splash of water or lemon juice to thin it out when you're ready to use it again. For the kale part, store plain kale away from the olives and peppers, only mixing them when you're about to eat to keep everything crisp. Cooked rice lasts 3-4 days in the fridge or up to 3 months frozen.
Mix It Up
Feel free to switch things around based on what you eat or have on hand. Swap chicken for chickpeas or firm tofu chunks to make it plant-based but still filling. Quinoa or riced cauliflower work great instead of regular rice if you're watching carbs. No tahini around? Try plain almond or cashew butter for a different but still tasty nutty flavor. If you don't do dairy, replace the feta and yogurt with soft tofu plus some nutritional yeast and lemon juice for tang. Baby spinach can step in for kale if that's your thing, and you won't need to massage it either.
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Pair It Well
These bright bowls taste amazing on their own, but a few extra touches can make the meal even better. Warm pita bread or naan works perfectly for scooping up leftover sauce. For something lighter, try putting everything over mixed greens instead of rice. Think about adding quick-pickled red onions, cucumber slices, or marinated artichoke hearts on the side so everyone can build their perfect bowl. A simple Greek lemon soup makes a great starter if you're serving this for dinner with friends.
Frequently Asked Questions
- → Can I swap chicken breasts with thighs?
You bet! Thighs give a richer taste and stay juicier in the dish.
- → Is there a good replacement for kale?
Sure, try spinach, arugula, or your favorite greens mix instead.
- → How do I make the tahini sauce less thick?
Just stir in small bits of water or lemon juice till you like the consistency.
- → What works instead of rice?
Quinoa, couscous, mashed potatoes, or cauliflower rice are all tasty swaps.
- → Can I prep parts of this ahead?
Totally. The chicken and sauce can be made a day in advance. Just refrigerate them and assemble when ready.
- → How can I make this vegetarian-friendly?
Replace the chicken with roasted chickpeas, grilled halloumi, or crispy tofu for a veggie version.