Greek Chicken Tahini Bowls

This vibrant Greek Chicken Tahini Bowl transforms ordinary weeknight dinners into a Mediterranean feast that delights both the eye and palate. The combination of seasoned chicken, massaged kale salad, and creamy tahini feta sauce creates layers of flavor that transport you straight to a seaside taverna without leaving your kitchen.

I first created these bowls after returning from a trip to Greece, desperately trying to recreate the vibrant flavors that had captivated me during my travels. Now these bowls appear on our table at least twice a month, especially when we need a mental vacation from everyday routine.

• Extra virgin olive oil: Provides the authentic Mediterranean foundation for both marinade and kale salad, look for cold pressed varieties for best flavor
• Dijon mustard: Adds tangy depth to the chicken marinade while helping other flavors adhere to the meat
• Fresh garlic: Appears in multiple components because its aromatic punch is essential to authentic Greek cuisine
• Greek or Italian seasoning blend: Saves time while delivering complex herbal notes, opt for versions containing oregano and thyme
• Honey: Balances acidity in both the marinade and sauce with subtle sweetness
• Boneless chicken breasts or thighs: Work equally well; thighs offer more moisture and flavor while breasts provide leaner protein
• Fresh kale: Forms a hearty base that stands up beautifully to the warm chicken and sauce
• Greek olives: Contribute briny bite and authentic Mediterranean character
• Peperoncini peppers: Add mild tang and subtle heat that brightens the entire dish
• Feta cheese: Brings essential salty creaminess, traditional Greek varieties made from sheep milk offer the most authentic flavor
• Tahini: Creates silky texture in the sauce while adding nutty complexity, stir well before measuring as natural separation occurs
• Greek yogurt: Contributes protein and tangy richness to the sauce, full fat versions blend more smoothly

How To Make Greek Chicken Tahini Bowls

Marinate the chicken:

Combine olive oil, Dijon mustard, minced garlic, Greek seasoning, honey, chili flakes, salt and pepper in a bowl. Toss with cubed chicken until thoroughly coated, allowing the flavors to penetrate the meat. For deepest flavor, marinate up to 4 hours refrigerated, though even 15 minutes makes a difference.

Roast to perfection:

Arrange the seasoned chicken in a single even layer on a baking sheet, leaving space between pieces to promote browning rather than steaming. Bake at 220℃ until edges begin caramelizing and chicken reaches an internal temperature of 74℃, typically 20-25 minutes total. The high heat creates delicious crispy edges that add textural contrast.

Prepare the kale salad:

While chicken cooks, massage chopped kale with olive oil and lemon juice, applying gentle pressure with your fingertips for 1-2 minutes. This critical step breaks down the tough fibers, transforming raw kale from aggressively chewy to pleasantly tender. Fold in olives, peperoncini, and sesame seeds just before serving to maintain textural contrast.

Blend the tahini feta sauce:

Combine all sauce ingredients in a blender or food processor until silky smooth, adding water gradually to achieve pourable consistency. The sauce should coat the back of a spoon but still flow easily. This makes slightly more than needed for one meal, which is intentional as youll want extra for dipping or future meals.

Assemble the bowls:

Start with a foundation of warm rice, arranging chicken and kale salad in separate sections for visual appeal. Drizzle generously with tahini feta sauce, allowing it to partially mix with other components. Finish with a sprinkle of fresh dill and additional sesame seeds for bright flavor and textural contrast.

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This recipe reminds me of my grandmother who first taught me to massage kale. She always said that cooking, like relationships, sometimes requires gentle hands to coax out the best qualities. The tahini feta sauce has become our family's signature condiment, requested not just with these bowls but as a dip for vegetables and spread for sandwiches.

Storage Tips

The beauty of these Greek Chicken Tahini Bowls lies in their component nature, allowing for easy storage and flexibility. Store the cooked chicken in an airtight container in the refrigerator for up to 4 days. The tahini feta sauce keeps beautifully for 5-7 days in the refrigerator, though it will thicken considerably. Simply thin with a splash of water or lemon juice before serving. For the kale salad, store undressed kale separately from the olives and peperoncini, combining just before serving to maintain optimal texture. Cooked rice can be refrigerated for 3-4 days or frozen for up to 3 months.

Ingredient Swaps

This recipe welcomes adaptations based on dietary needs or ingredient availability. Swap chicken for chickpeas or cubed firm tofu to create a vegetarian version with equally satisfying protein. Quinoa or cauliflower rice make excellent grain free alternatives to traditional rice. No tahini? Substitute unsweetened almond or cashew butter for a different but equally delicious nutty flavor. Dairy free eaters can replace the feta and yogurt with silken tofu and a splash of nutritional yeast plus lemon juice for tanginess. Fresh spinach can replace kale if preferred, though it requires no massaging.

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Serving Suggestions

These vibrant bowls stand beautifully on their own, but several accompaniments can elevate the meal further. Warm pita bread or naan makes an excellent vehicle for scooping up extra sauce. For a lighter presentation, serve components over a bed of mixed greens instead of rice. Consider offering additional sides like quick pickled red onions, sliced cucumber, or marinated artichoke hearts for guests to customize their bowls. A simple Greek lemon soup makes a wonderful starter for dinner party presentations.

Frequently Asked Questions

→ Can I substitute chicken thighs for chicken breasts?

Yes, chicken thighs work great in this dish, offering a slightly richer flavor and juicier texture.

→ What can I use instead of kale?

Spinach, arugula, or mixed greens are excellent substitutes for kale in this recipe.

→ How can I make the tahini feta sauce thinner?

Simply add small amounts of water or lemon juice until you achieve your desired consistency.

→ What can I serve instead of rice?

Try quinoa, couscous, cauliflower rice, or even mashed potatoes as alternatives.

→ Can I prepare this dish ahead of time?

Yes, you can prepare the chicken and tahini sauce a day ahead. Keep them refrigerated and assemble the bowls just before serving.

→ Are there variations for a vegetarian option?

Replace the chicken with roasted chickpeas, tofu, or grilled halloumi slices for a vegetarian-friendly dish.