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Greek Chicken Bowls with Tahini Feta Sauce – street food inspired oven-roasted lemon Dijon chicken. Served bowl style with all the “extras” – kale, olives, lots of peperoncini, and sesame seeds. Add delicious creamy, salty tahini feta sauce and spicy harissa oil and you’ll have a Greek-inspired bowl that’s SO GOOD. Serve everything over bowls of steamed rice, or try quinoa. Everyone will love these bowls!
One of my favorite types of recipes to create is a bowl recipe. I love building multiple delicious layers of the yummiest foods. At this point I’ve shared more “bowl” recipes than I can count, I really love them all.
When I set out to make this recipe, it actually started out as a sheet pan style dinner. But after creating the recipe, I just wasn’t in love with the dish. I could have shared it, but I decided to slide the recipe aside for a minute and think about how I could possibly make it better.
And then, I had the idea for these bowls. Even just the idea had me excited. I had a feeling this could become a delicious recipe – and it did!
A lemon Dijon chicken with garlic and herbs, oven-roasted and served over a big bowl of kale and rice. Totally my kind of comfort food. Anything over rice!
But it’s the creamy tahini feta sauce that excites me most, it’s addicting.
When I finally shared these quick-to-make bowls with my family, everyone agreed that this recipe was so delicious!
Here are the details
Step 1: roast the chicken
The chicken is where you want to start. It’s seasoned with olive oil, creamy Dijon mustard, and lots of garlic. Then, add my homemade mix of Greek spices/herbs, oregano, rosemary, a touch of smoked paprika, and chili powder for some heat. Super flavorful.
If you’re in a hurry, you can use a store-bought Italian seasoning instead. That will be close enough and still totally delicious.
Toss the chicken with the Dijon, garlic, seasoning blend, honey, and some chili flakes. If you have extra time, you can marinate the chicken for a few hours before cooking. Or you can start cooking right away.
Once you’ve seasoned your chicken, simply roast it on a sheet pan to keep things quick and simple.
Step 2: the kale
Now, while the chicken is roasting, begin on the kale. This is just a mix of Tuscan kale, Greek olives, pepperoncini, and toasted sesame seeds or pine nuts. Massage a bit of oil into the kale.
I love warm foods, so I chose to add the kale to the sheet pan of roasted chicken during the last minutes of cooking. The heat quickly warms the kale salad, making it even more delicious! But add the kale whichever way you enjoy it.
Step 3: the feta sauce
I couldn’t share this recipe without including a sauce. You all know how it goes around here, never enough sauce. Enter my feta sauce. It’s whipped feta cheese with a bit of garlic, yogurt, tahini, lemon, and honey.
Everything is blended until you have a smooth, creamy sauce.
The salty feta creates an addicting sauce. Every spoonful is delicious, but it’s especially great over this Dijon chicken.
Step 4: mix everything together
For the last step, add rice to bowls, then pile on the warm kale salad and the roasted chicken. Finish with so much tahini feta sauce (the sauce really is KEY). Add some fresh dill and, if you like, a spicy chili oil (I shared my harissa oil in the notes).
It’s a real crowd-pleaser, always looks pretty, and smells even more delicious.
The leftovers are perfect to enjoy the next day for lunch! And the sauce will last all week and can be used in multiple recipes.
It really brightens the table on a cold winter day!
Looking for other easy dinners? Here are some favorites:
Easy Greek Sheet Pan Chicken and Potatoes
30 Minute Spicy Indian Butter Chicken
Sheet Pan Chicken Gyros with Feta Tzatziki
Lastly, if you make these Greek Chicken Bowls with Tahini Feta Sauce, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Greek Chicken Bowls with Creamy Tahini Feta Sauce
Servings: 6
Calories Per Serving: 358 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 3 tablespoons extra virgin olive oil
- 2 tablespoons Dijon mustard
- 4 cloves garlic, chopped
- 1 tablespoon Italian/Greek seasoning (see notes)
- 1 teaspoon honey
- chili flakes, salt, and black pepper
- 1 1/2 pounds boneless skinless chicken breasts or thighs, cubed
- 3 cups chopped kale
- 1/2 cup pitted Greek olives
- 1/4 cup peperoncini
- 3 tablespoons sesame seeds or pine nuts
- rice, for serving
- chopped fresh dill, for serving
Tahini Feta Sauce
- 4-6 ounces feta cheese
- 1/4 cup plain Greek yogurt
- 3 tablespoons tahini
- 1 clove garlic, grated
- 2 tablespoons lemon juice
- 1 teaspoon honey
Instructions
- 1. Preheat the oven to 425° F. 2. On a baking sheet, toss the chicken with 2 tablespoons olive oil, the Dijon, garlic, Greek/Italian seasoning, honey, chili flakes, salt, and pepper. Bake 15 minutes, toss and bake another 5-10 minutes – or until cooked through. 3. Meanwhile, combine the kale, 2 tablespoons olive oil, lemon juice, olives, pepperoncini, sesame seeds, salt, and chili flakes. If desired, add the kale to the sheet pan with chicken during the last 1-2 minutes of cooking to wilt the kale. 4. To make the feta sauce. Combine all ingredients and 1/4 cup water in a blender and blend until smooth. If needed, add water to thin the sauce as desired. Season to taste with salt and chili flakes. 5. Serve the kale salad and chicken over bowls of rice. Drizzle over the feta sauce and spicy oil. Top with dill.
Notes
Spicy Greek Seasoning: Mix 2 teaspoons dried oregano, 1 teaspoon dried rosemary, 1 teaspoon smoked paprika, 1 teaspoon onion powder, and a 1/2 teaspoon of chipotle chili powder. Use as directed above.
Harissa Oil: Combine 1 tablespoon red harissa sauce, 3 tablespoons toasted sesame oil, 1/2 teaspoon smoked paprika, and 1/2 teaspoon chili powder. Season with salt.
Loved this recipe! The sauce is yummy and even my husband and daughter who don’t like yogurt or feta cheese , loved the sauce .
Hey there,
Happy Friday! So glad to hear that this recipe was enjoyed, thanks for making it and sharing your feedback! xT
I am making this tonight and I’m sure it will be great. One note, the ingredients to make harissa oil or even just harissa oil as a singular ingredient are not included in the ingredient list. I went to the store this morning but I forgot the harissa oil or the items to make it as they aren’t mentioned until the bottom of the recipe.
Hi Bob,
Thanks so much for sharing your feedback and so sorry for any confusion with the harissa. I hope you love this recipe! xT
The harissa oil was a new component for me-and it was SO GOOD! Don’t skip it-you’ll love it!
Hey Katie,
Amazing!! Thanks so much for making this dish and your comment, so glad to hear it turned out well! xT
I’m making this in the next day or 2. I’m always curious what rice people prefer?
Hey Angela,
I typically use basmati or jasmine rice with this recipe, but use your fave:) I hope you love this dish, let me know if you give it a try! xT
Hi, your recipe is missing a few things. In the descriptions, you mention using 2 Tbsp Olive oil on the chicken, and 2 Tbsp Olive oil on the kale, but the recipe only calls for 3 Tbsp. Also in the instructions for the kale, you say to mix it with lemon juice, yet there is no mention of lemon juice in the ingredients, so I have no idea how much lemon juice to use.
Hi Stephanie,
So sorry for any confusion! You can follow the directions with 2T olive oil on the chicken and 2T olive oil on the kale and then the juice of 1 lemon. Let me know if you give this recipe a try, I hope you love it! xT
Excellent! I did not have harissa and substituted garlic paste which was great but the feta sauce is the bomb!! Sooooo gooood! Thank you!
Hey Steph,
Wonderful!! I love to hear that this recipe turned out nicely for you, thanks for making it! xT
Looks delicious, I will rate it again but need suggestions on what to substitute the yogurt for, I have to cook dairy free
Thanks so much, Elayne! You can use a dairy free yogurt!
Perfection as usual with your recipes! Layers of sensational flavors and simple to put together.
Thanks so much Paula!! I’m so glad this recipe turned out well for you, thanks for giving it a try! xx
Soooo good!
I added cucumber and tomatoes at the end to up the veg. You could even skip the rice and kale and serve over spinach!
Thanks so much for all you share Werth us.
Hey Wendy,
Awesome! I love to hear that this dish turned out well for you, thanks so much for making it and your comment! xT
The spicy Greek seasoning on the chicken is outstanding! I want to make a jar of that seasoning to use all the time. This was a family favorite meal for sure! The feta sauce was delicious, but made a lot more than needed. I wish I had doubled the chicken to have leftovers!
Hi Breana,
Thanks so much for trying this recipe and your comment, love to hear that it turned out well for you! Have a great Monday! xT
Can we store the extra feta sauce in the fridge?
Hey Morgan,
Of course, it should be good for a few days! I hope you love this recipe! xx