Greek Chicken Bowls with Tahini Feta Sauce
A quick and vibrant Greek-inspired meal featuring tender marinated chicken, fluffy quinoa or rice, crisp veggies, and a rich tahini-feta sauce. Ready in 30 minutes, it balances tangy, creamy, and fresh flavors for a satisfying weeknight dish.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40
- Yield: 4 bowls
- Category: Dinner
- Method: Pan-searing, Roasting, Tossing
- Cuisine: Greek/Mediterranean
Ingredients
4 boneless, skinless chicken breasts
2 tablespoons olive oil
Juice of 1 lemon
3 cloves garlic, minced
1 teaspoon oregano
Salt to taste
1 cup cooked quinoa or brown rice
1 medium cucumber, sliced
2 tomatoes, chopped
1/2 red onion, sliced and roasted
1/2 cup Kalamata olives
1 cup crumbled feta cheese (non-GMO, optional)
1/4 cup tahini
1 tablespoon Greek yogurt (optional for extra creaminess)
1 teaspoon honey or maple syrup (optional for sweetness)
Instructions
Pat chicken dry and marinate in olive oil, lemon juice, minced garlic, oregano, and salt for 15 minutes.
Pan-sear marinated chicken over medium-high heat until fully cooked (6-8 minutes per side).
Toss quinoa or rice with a drizzle of olive oil, salt, and a splash of lemon juice.
Chop cucumber, tomatoes, and olives; roast red onion slices at 375°F (190°C) for 10-12 minutes until caramelized.
Mix tahini, Greek yogurt (if using), 1/2 cup water, chopped garlic, and lemon juice until smooth; blend in crumbled feta.
Assemble bowls with a base of quinoa, chicken, roasted veggies, cucumber, tomatoes, olives, and top generously with tahini-feta sauce.
Notes
Marinate chicken up to 24 hours ahead.
Substitute cooked couscous or farro for quinoa/rice.
Add roasted red peppers or spinach for extra veggies.
Store leftovers in the fridge for 3-4 days (exclude raw veggies for freshness).