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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.
Great flavor but no idea how to get the color and char on the chicken. Will try grilling instead next time!
Pat, try putting the sheet pan on the highest rack in the oven, when roasting. I was able to get a pretty good sear that way. When I added the veggies, I put on the middle rack. Hope that helps! 🙂
Hi Pat,
Happy Friday!! So glad to hear that this dish turned out well for you, thanks so much for making it and your comment! You can pop the chicken under the broiler for a minute or 2. xT
Probably one of the most delicious and flavorful recipes I’ve ever made! So many layers of flavors and textures! Definitely going into rotation with this one for meal prep.
Love to hear this JoAnn!! Thanks a lot for making this recipe and sharing your feedback! xT
Wow – so much flavor and texture! So happy I made the full six servings and have leftovers for days. Thank you again ;))))
Hi Britnee,
Awesome!! I am so glad to hear that this recipe turned out well for you, thanks for making it! Have a great week:) xT
I just tried this recipe and the dish has so much flavor—a definite keeper!
Hey Thea,
Perfect!! So glad to hear this recipe turned out well for you, thanks so much for giving it a try! xT
Lemon juice for the kale mix
Yeah, how much lemon juice for the kale mix?
A squeeze of lemon is perfect:)
How much lemon juice should one use? It does not say
Hi there,
You can use the juice of 1 lemon for the kale:) I hope you love this recipe! xT
Made for friends yesterday and love it. Thank you! What kind of baking pans do you use? Do you use aluminum or stainless steel?
Hey Nicole,
Happy Monday!! Thanks a lot for trying this recipe out and your feedback! Love to hear it turned out well! I like to use USA pans:) xT
SO GOOD!
Thanks so much Katie!! Love to hear that this recipe was enjoyed! xT
Made as instructed. Cooked the Kale mixture. My chicken was not as red as the pictures though. The sauce was flavorful but very thick, more of a dip. Ate it 2 ways: over cauliflower rice & in a pita with tomatoes. Good both ways.
Hey Sarah,
Happy Sunday!! Thanks a lot for trying this recipe and your comment, love to hear that it turned out well for you! xT
How much lemon juice goes on the kale with the oil, sesame seeds etc? It mentions it in the instructions but I don’t’ see it in the ingredient list other than in the tahini feta sauce.
So tasty! I baked the kale till it was a bit crispy so it shrunk up a lot, I’ll just double it next time… no such thing as too much kale. I served it on rice, and flavoured the rice with a bit of paprika and garlic powder. Delightful.
Hey Shannon! Thank you for trying out the recipe! I’m so so glad you enjoyed it! 🙂 xT
This is delicious we put pickled jalapeños instead of pepperccini and every bite is just delicious. Such a great yummy recipe. Thank you.
Thank you for trying out the recipe! I’m so so glad you enjoyed it! 🙂 xT
Well, this was spectacular. I’ve been challenging myself (I’ve always been a lazy, let’s-just-order-out guy) to make an HBH dish every week and this was the best yet. Fabulous flavours and perfect for a cold winter weekend. I want that tahini-feta sauce on everything, please…
Hi Ian! Thank you for trying out the recipe! I’m so so glad you enjoyed it! 🙂 xT
How much lemon juice goes into the kale? The only lemon I see in the ingredients is 2 tablespoons in the feta sauce.
Made it last night and was just about to post the same question! I just splashed lemon juice over the kale and tossed it before putting it in the oven, but it looks like the amount is missing or it’s not supposed to be part of that step. 😉
Thanks so much!! Love to hear this recipe was enjoyed:) A squeeze of lemon is perfect for the kale! Happy Friday! xT
Absolutely delicious. One of my new favorites. I replaced the rice with pearl couscous and it was perfect.
Hey Brian,
Wonderful!! I appreciate you trying this recipe and sharing your feedback! So glad it was enjoyed:) xT
The chicken was absolutely delicious! I feel like rice isn’t the best base though and next time I’ll try with pitas
I’m looking to make this for a Girls Weekend, can I marinade the chicken the night before?
Yes, you can definitely marinate the chicken overnight! xT
Hey there! Thank you so so much for trying out the recipe! I appreciate you taking the time to leave a comment as well! 🙂 xT