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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.
Harissa oil is explained in notes but all the recipe says is “spicy oil” with no footnote. I hoped to make this but now realize I don’t have “spicy oil” ingredients. I do have a jar of chili crisp and will try a touch of that instead.
Replying to myself to add: how much lemon juice for the kale? Mentioned in instructions but I don’t see it on ingredient list (except for the Feta sauce qty). I used 2T to balance the oil.
SO delicious. I have made many of Tieghan’s recipes and every single one of them is amazing, but this one was my favorite so far. I realized when we were close to eating that I never got plain yogurt in my grocery order, and I didn’t want to skip the sauce. We had just enough sour cream so I used that instead and the sauce truly made the meal. This will definitely be on repeat!
Thank you SO much Melody! Always love to hear when a recipe is enjoyed! 🙂 xT
Does the 2 tbsp lemon go in the kale or in the tahini sauce or both?
Can i use spinach instead of kale?
Yes, you can use spinach if you’d like! xT
What is a good substitute for the dry rosemary?
100% recommended
Thank you Ansley! xT
Winner, winner, chicken dinner! Yet another great recipe. It does take a bit of time – but there are certain things that can be prepped ahead of time so then it all comes together in a quick and easy fashion. I did have to improvise on a couple of things (no Sesame oil and no harissa sauce) but I just substituted grapeseed oil and used siracha and it was fine. And because I prepped last night, I was able to pull this together very quickly for lunch today. Thanks again for another winner.
Thank you SO much Jody! I’m so glad you enjoyed this recipe! xT
This recipe was fantastic and came together a lot quicker than I had anticipated! We will be making this one often. Even my kids enjoyed, thanks!
Hi there! Thanks SO much! I’m so glad to hear you’re enjoying the recipes! 🙂 xT
Yum! Super easy and I luckily had all of the ingredients on hand…this is a keeper. I didn’t make rice and just served the chicken and sauce over the kale salad….so good!
Hi there! Thanks SO much! I’m so glad to hear you’re enjoying the recipes! 🙂 xT
This was such an amazing dish! My husband LOVED it; he loves when I cook your recipes. We will have this one again and again.. Thanks Tieghan! 🤗
So glad you enjoyed these bowls Angela! xT
Made this tonight for supper. Super easy and delicious!
Thanks so much Erin! So glad you enjoyed the recipe! xT
Red harissa sauce – assuming that I am not able to find it, what would be a good substitute? Thanks!
Hi there! I think maybe some sriracha would do the trick as a sub! xT
LOVED it…and will make it again. A couple of ingredients are hard to find in the hinterlands…online groceries are often a great option for us!
We are using barley as the starch more frequently than rice these days…and it was a great choice over barley. According to some experts, barley is apparently a better option than rice for fiber and is suggested for those watching the carb/sugar spikes …but it definitely takes longer to cook!
Thank you, Tieghan…love the daily and weekly posts and love your cookbooks too!
Thank you SO much for trying out this recipe! Loveee to hear that you enjoyed it! 🙂 xT
Made this last night and couldn’t believe the flavors! So fabulous! I doubled the recipe for 4 people (we may be big eaters – no leftovers!) and used cauliflower rice in lieu of rice. It was amazing and will be a staple!
Thank you SO much for trying out this recipe! Loveee to hear that you enjoyed it! 🙂 xT
This recipe is OUTSTANDING. There are so many rich flavors. I’ve never made anything like it. Will make again and again!
Thank you so much for trying out the recipe Laura! So glad you enjoyed it! xT
Hi
Need a couple of clarifications:
How much lemon for the kale? I only see lemon amounts for the feta sauce
Do I add the honey to both chicken and feta sauce. Honey is not listed in instructions with chicken but listed as an ingredient
Thanks
Hi, makling this now and I am wondering the same thing…