Name: Greek Chicken Bowls with Creamy Tahini Feta Sauce Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 1 lb boneless, skinless chicken breasts (cut into bite-sized pieces); 2 tablespoons olive oil; 2 tablespoons lemon juice; 2 cloves garlic (minced); 1 teaspoon dried oregano; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 cups cooked brown rice or quinoa; 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; Chopped fresh parsley for garnish; 1/4 cup crumbled feta; 2 tablespoons tahini; 2 tablespoons Greek yogurt; 1 tablespoon lemon juice; 1 clove garlic (minced); 2–3 tablespoons water (to thin); Pinch of salt and pepper

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Get ready to fall in love with Greek Chicken Bowls with Creamy Tahini Feta Sauce—a vibrant, wholesome dish that celebrates Mediterranean flavors in every forkful. Packed with tender marinated chicken, crisp veggies, fluffy grains, and a dreamy, tangy sauce, this recipe has become my go-to for quick, colorful weeknight dinners. What really makes these bowls irresistible is the way the creamy tahini feta sauce wraps everything in a hug of salty, rich deliciousness while keeping things surprisingly light. Whether you’re meal-prepping for the week or simply craving a nourishing feast, these bowls promise satisfaction, freshness, and a touch of Greek sunshine in every bite.

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

Ingredients You’ll Need

Every element here pulls its weight—simple ingredients balancing flavor, crunch, and creaminess for a bowl that feels both refreshing and satisfying. From pantry staples to a rainbow of fresh produce, each addition paints a picture of Mediterranean comfort.

Chicken breasts: Boneless, skinless, and cut to bite-sized pieces for quick, even cooking and maximum surface for marinade flavor.
Olive oil: Essential for the marinade, bringing healthy fats and a fruity richness that echoes classic Greek cuisine.
Lemon juice: A bright, tangy note that tenderizes the chicken and perks up the vegetables and sauce alike.
Garlic: Minced for flavor-packed depth in both the chicken marinade and the sauce.
Dried oregano: Earthy and fragrant, providing classic Greek herbal notes.
Salt: For seasoning the chicken and balancing the sauce’s creamy elements.
Black pepper: Just enough for a little warmth throughout.
Brown rice or quinoa: Nutty, filling, and beautifully adaptable—your base for soaking up all the goodness.
Cherry tomatoes: Juicy pops of color and sweetness in every bite.
Cucumber: Fresh and crisp, adding cool crunch to the bowls.
Red onion: Thinly sliced for gentle sharpness and pretty purple rings.
Kalamata olives: Briny, bold flavor that wakes up all the other components.
Feta cheese: A salty, creamy punch, both crumbled over the bowls and blended into the sauce.
Fresh parsley: Chopped for a burst of green and herbal final flourish.
Tahini: Toasty, nutty sesame paste that creates the base of the silky sauce.
Greek yogurt: Adds tang and velvety texture to the sauce.
Water: For thinning the sauce to dreamy, pourable perfection.

How to Make Greek Chicken Bowls with Creamy Tahini Feta Sauce

Step 1: Marinate the Chicken

Start by gathering your marinade ingredients: olive oil, lemon juice, garlic, oregano, salt, and pepper. Combine them in a bowl, toss in your chicken pieces, and give everything a good mix until every bit of chicken is glossy and fragrant. Even 20 minutes is enough for the flavors to do their magic, and the lemon juice tenderizes for juicy results. If you have extra time, go ahead and marinate longer for even deeper flavor!

Step 2: Make the Creamy Tahini Feta Sauce

While the chicken soaks, let’s whip up what is, honestly, the secret weapon of these Greek Chicken Bowls with Creamy Tahini Feta Sauce. In a small bowl or blender, combine crumbled feta, tahini, Greek yogurt, lemon juice, garlic, and a pinch of salt and pepper. Blend or whisk, then drizzle in water, a tablespoon at a time, until it’s smooth and pourable. Taste and tweak—with feta at center stage, you want a salty, tangy, luxuriously creamy sauce that’s practically destined for double-dipping.

Step 3: Cook the Chicken

Heat a skillet over medium-high and add a swirl of olive oil, if needed. Drop in your marinated chicken pieces and cook, stirring occasionally, until golden brown and cooked through—usually about five to seven minutes. The marinade will caramelize a bit, giving every morsel a mouthwatering golden crust.

Step 4: Prepare the Bowl Bases

While the chicken cooks (or just before), get your brown rice or quinoa ready. You can use leftovers or cook fresh—just make sure it’s hot and fluffy. Divide the grains among four bowls, making a nest for your toppings to sit prettily on.

Step 5: Assemble Your Bowls

Now comes the fun part. Arrange the hot chicken over the rice or quinoa, then artfully decorate with cherry tomatoes, cucumber, red onion, Kalamata olives, and a shower of crumbled feta. Drizzle generously with your creamy tahini feta sauce, then scatter on a handful of fresh parsley for that pop of green. Each bowl is a little masterpiece!

How to Serve Greek Chicken Bowls with Creamy Tahini Feta Sauce

Garnishes

The finishing touches make all the difference. A sprinkle of extra feta, a few parsley leaves, and a squeeze of lemon over the top can really wake up those Greek Chicken Bowls with Creamy Tahini Feta Sauce. Even a light dusting of cracked pepper adds a bright, inviting look.

Side Dishes

Pair your bowls with classic Mediterranean sides for a truly share-worthy spread. Warm pita or pita chips, a scoop of hummus, or a simple Greek salad loaded with more veggies fit right in. If you want to lighten things up, serve alongside a lemony roasted vegetable platter or a crisp, herby slaw.

Creative Ways to Present

Bring some flair to the table by letting everyone build their own bowls from a spread of toppings and grains. Or, serve these Greek Chicken Bowls with Creamy Tahini Feta Sauce layered parfait-style in mason jars for meal prep or a portable lunch. For parties, try assembling mini versions in little cups or on lettuce leaves as elegant appetizers.

Make Ahead and Storage

Storing Leftovers

Once cooled, store any leftover Greek Chicken Bowls with Creamy Tahini Feta Sauce ingredients in airtight containers in the fridge. Keep the sauce, chicken, and veggies separate for the freshest leftovers—everything should stay tasty for up to four days.

Freezing

Both the cooked chicken and the rice or quinoa freeze beautifully. Pack portions into freezer-safe containers and thaw overnight in the fridge before reheating. The fresh veggies and sauce, however, are best made and enjoyed fresh, as their textures can change after freezing.

Reheating

For the best experience, reheat the chicken and grains gently in the microwave or on the stovetop until just hot. Assemble your bowl as usual, topping with fresh veggies and a big drizzle of that luscious tahini feta sauce (give it a quick stir before serving).

FAQs

Can I make Greek Chicken Bowls with Creamy Tahini Feta Sauce ahead of time for meal prep?

Absolutely! This recipe is ideal for meal prepping—just store the grains, chicken, veggies, and sauce separately and assemble when you’re ready to eat. The sauce can be made in advance and kept in the fridge for up to four days.

What’s the best way to make these bowls low-carb?

Substitute cauliflower rice for the brown rice or quinoa to keep things low-carb but still hearty and satisfying. You’ll hardly miss the grains, thanks to the flavorful toppings and creamy sauce.

Can I use chicken thighs instead of breasts?

Yes! Chicken thighs work wonderfully here and add extra juiciness. Just be sure to cook them thoroughly and cut them into bite-sized pieces after cooking for the perfect bite.

Is the creamy tahini feta sauce good for other recipes?

Absolutely—this sauce is a multitasker! Try it as a dip for pita chips and veggies, as a luxurious salad dressing, or as a topping for roasted vegetables and grilled meat.

Can I make Greek Chicken Bowls with Creamy Tahini Feta Sauce dairy-free?

With a few swaps, yes: use a plant-based yogurt, leave out the feta or use a dairy-free alternative, and you’ll still get that creamy, tangy effect in the sauce.

Final Thoughts

If you’re dreaming of something fresh, wholesome, and impossibly satisfying, Greek Chicken Bowls with Creamy Tahini Feta Sauce should be next on your table. They’re a celebration of bold flavors and inviting textures—simple enough for a busy weeknight but special enough to share with friends. Give them a try and enjoy a taste of the Mediterranean sunshine any day you like!

Greek Chicken Bowls with Creamy Tahini Feta Sauce Recipe

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4.7 from 29 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

These Greek Chicken Bowls with Creamy Tahini Feta Sauce are a delicious and nutritious meal packed with Mediterranean flavors. Tender marinated chicken, fresh vegetables, and a tangy tahini feta sauce come together to create a satisfying dish that is perfect for meal prep or a quick weeknight dinner.

Ingredients

Scale

For the Chicken:

1 lb boneless, skinless chicken breasts (cut into bite-sized pieces)
2 tablespoons olive oil
2 tablespoons lemon juice
2 cloves garlic (minced)
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Bowls:

2 cups cooked brown rice or quinoa
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
Chopped fresh parsley for garnish

For the Creamy Tahini Feta Sauce:

1/4 cup crumbled feta
2 tablespoons tahini
2 tablespoons Greek yogurt
1 tablespoon lemon juice
1 clove garlic (minced)
2–3 tablespoons water (to thin)
Pinch of salt and pepper

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Instructions

Marinate the Chicken: In a medium bowl, combine olive oil, lemon juice, garlic, oregano, salt, and pepper. Add chicken and toss to coat. Marinate for at least 20 minutes.
Prepare the Sauce: Blend or whisk together feta, tahini, yogurt, lemon juice, garlic, and enough water to reach a pourable consistency. Season with salt and pepper.
Cook the Chicken: Heat a skillet over medium-high heat and cook the marinated chicken for 5–7 minutes until golden and cooked through.
Assemble the Bowls: Divide rice or quinoa between four bowls. Top each with cooked chicken, cherry tomatoes, cucumber, red onion, olives, and feta. Drizzle with creamy tahini feta sauce and garnish with fresh parsley.