Greek Chicken Bowls with Tahini Feta Sauce

30-minute Mediterranean bowls, juicy lemon-garlic chicken, herby rice, crisp veg, and a creamy tahini-feta drizzle

Tender, citrus-herb chicken over vibrant veggies and rice, finished with a tangy tahini-feta sauce you’ll want on everything.

Why You’ll Love It

• Weeknight-fast: Built for Healthy Bowls and Margarita Diet Recipes vibes—done in ~30 minutes with meal-prep options.
• Restaurant balance: Bright lemon, oregano, garlic, and salty feta for a true Greek Recipes profile.
• Flexible base: Swap rice for quinoa or greens to fit Mediterranean Diet Recipes.
• Season-friendly: Add roasted squash for cozy Harvest Recipes or keep it fresh for summer.
• Kid & lunch-box ready: Portion into “Little Lunch” bowls for grab-and-go.

Ingredients (notes only)

Greek Chicken

• Boneless skinless chicken thighs (or breasts): Thighs stay juicier.
• Lemon juice + zest, olive oil, garlic, oregano, paprika, salt/pepper: Classic marinade.
• Optional red wine vinegar: Extra pop.

Tahini Feta Sauce

• Tahini, water, lemon, crumbled feta, Greek yogurt, garlic, olive oil, salt: Whisk to a pourable drizzle.

Bowl Build

• Cooked rice or quinoa; or shredded romaine.
• Cucumber, cherry tomatoes, red onion or quick-pickled onion, Kalamata olives.
• Fresh dill/parsley, lemon wedges.

More chicken ideas to link between posts: game-day Buffalo Chicken Sliders, cozy Chicken Fajita Casserole, and bright Baked Lemon Chicken Meatballs.

Step-by-Step Instructions

1. Marinate (5–15 min): Toss chicken with lemon juice/zest, olive oil, garlic, oregano, paprika, salt, pepper.
2. Cook the chicken:
   • Skillet: Sear over medium-high 4–5 min/side (thighs) or 3–4 min/side (breasts) until browned and 165°F/74°C internal. Rest 5 min; slice.
   • Grill: 425–450°F, same timing, lid closed; temp to 165°F.
3. Whisk the sauce: Combine tahini, lemon, water (to thin), yogurt, feta, olive oil, garlic, pinch of salt until creamy and spoonable.
4. Prep the veg: Halve tomatoes, dice cucumber, slice onion (quick-pickle in lemon + pinch of salt/sugar for 10 min if desired).
5. Build bowls: Rice or greens → sliced chicken → cucumber, tomatoes, olives, onion → drizzle tahini-feta → herbs + lemon.
6. Taste & adjust: Add extra lemon or a pinch of salt to wake everything up.

Pro Tips

• Ultra-juicy chicken: Pat dry before marinating; don’t over-crowd the pan—browning = flavor.
• Sauce texture: Tahini seizes before it loosens—keep whisking while adding cold water 1 Tbsp at a time.
• Meal prep: Pack rice/chicken together and keep sauce/veg separate; combine just before eating.
• Fast pickled onions: ¼ cup lemon juice + ¼ tsp salt + ½ tsp sugar; soak thin onion slices 10–15 min.

Variations (mapped to interests)

• Pollo Loco-style citrus chile: Add orange juice, chipotle, and cumin to the marinade (Pollo Loco).
• Harvest bowl: Roast cubed butternut at 425°F until caramelized; add to bowls (Half Baked Harvest Recipes, Harvest Recipes).
• Light & green: Replace rice with chopped romaine + quinoa for extra-lean Mediterranean Diet Recipes.
• Bowls Recipe mix-and-match: Swap feta for whipped ricotta; add pepperoncini for heat.
• Little Lunch minis: Build in 2-cup containers with sauce on the side.

How to Serve

• Over lemon-herb rice, quinoa, farro, or greens.
• Add warm pita, hummus, or a few crispy chickpeas for crunch.
• Finish with a shower of dill, parsley, and a squeeze of lemon.

Make Ahead & Storage

• Marinate: Up to 12 hours (thighs) or 4–6 hours (breasts).
• Fridge: Chicken and grains 3–4 days; sauce 4 days; chop veg day-of for crunch.
• Reheat: Chicken/rice in microwave with a splash of water; sauce stays cold.

FAQs

Can I use chicken breasts?
Yes—pound to even thickness; cook to 165°F and rest for juicy slices.

How do I keep bowls from getting soggy?
Layer grains then protein; add veg and sauce at serve or pack separately.

Is the sauce dairy-free?
Use dairy-free yogurt and skip feta; add ½ tsp extra salt and 1 tsp olive oil for body.

Simple Nutrition Table (estimate, per bowl with rice & sauce)

Calories	Carbs	Fat	Protein	Sodium
~520	~48 g	~20 g	~38 g	~780 mg
Estimates only; vary with grain choice and toppings.