Description
These Greek Chicken Bowls are a deliciously balanced meal that combines marinated chicken, fresh veggies, and a creamy tahini feta sauce. Full of vibrant Mediterranean flavors, this dish is perfect for lunch or dinner, offering a mix of protein, healthy fats, and refreshing vegetables—all topped with a creamy, tangy sauce!
Ingredients
Scale
- For the Chicken:
- 4 boneless, skinless chicken breasts (or thighs)
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- Salt and pepper to taste
- For the Bowls:
- 2 cups cooked rice (brown, white, or quinoa)
- 1 cucumber, diced
- 1 pint cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup feta cheese, crumbled
- Fresh parsley or dill (for garnish)
- For the Creamy Tahini Feta Sauce:
- 1/4 cup tahini
- 1/4 cup crumbled feta cheese
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1–2 tablespoons water (for thinning)
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions
- Marinate the Chicken:
- In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, oregano, cumin, salt, and pepper.
- Place the chicken breasts in a resealable plastic bag or shallow dish, pour the marinade over the chicken, and seal it. Let it marinate in the fridge for at least 30 minutes (or up to 2 hours) for maximum flavor.
- Cook the Chicken:
- Heat a large skillet or grill pan over medium-high heat. Cook the marinated chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through.
- Let the chicken rest for a few minutes before slicing it into thin strips.
- Prepare the Creamy Tahini Feta Sauce:
- In a small bowl, whisk together tahini, crumbled feta, lemon juice, olive oil, garlic, salt, and pepper.
- Slowly add water, a tablespoon at a time, until you reach your desired sauce consistency (smooth and pourable).
- Assemble the Bowls:
- Divide the cooked rice (or quinoa) into four bowls.
- Arrange the sliced chicken, cucumber, cherry tomatoes, red onion, olives, and feta cheese on top of the rice.
- Drizzle with Sauce:
- Generously drizzle the creamy tahini feta sauce over the chicken and vegetables.
- Garnish with fresh parsley or dill.
- Serve:
- Serve immediately and enjoy your fresh and flavorful Greek Chicken Bowls!
Notes
- Rice options: You can use brown rice, white rice, or quinoa for a gluten-free option.
- Make it vegetarian: Replace the chicken with chickpeas or grilled vegetables like zucchini or eggplant.
- Sauce adjustments: If you prefer a stronger feta flavor in the sauce, feel free to add a little more crumbled feta.
- Meal prep: These bowls can be assembled ahead of time and stored in the fridge for 2-3 days (just add the sauce right before serving to keep it fresh).
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 15 minutes
- Category: Dinner, Bowl Meal
- Method: Mediterranean, Greek
- Cuisine: American