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Sarah

Greek Chicken Bowls with Tahini Feta Sauce

Fresh and vibrant 30-minute Mediterranean chicken bowls featuring lemon-garlic chicken, herbed rice, crisp cucumbers and tomatoes, and a silky tahini-feta drizzle. Perfect for quick dinners or meal prep lunches.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: Greek, Mediterranean
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients

  • Greek Chicken
  • 1½ lb boneless skinless chicken thighs (or breasts), patted dry
  • 2 Tbsp olive oil
  • 1 large lemon, zested and juiced
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • ½ tsp paprika
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • Tahini Feta Sauce
  • ⅓ cup tahini
  • ¼ cup Greek yogurt
  • 2–3 Tbsp water (to thin)
  • 2 Tbsp lemon juice
  • ¼ cup crumbled feta
  • 1 small garlic clove, grated
  • 1 Tbsp olive oil
  • pinch kosher salt
  • Bowl Build
  • 3 cups cooked rice or quinoa (warm)
  • 1 cup cucumber, diced
  • 1 cup cherry tomatoes, halved
  • ¼ cup thin red onion or quick-pickled onion
  • ⅓ cup Kalamata olives, halved
  • fresh dill or parsley, lemon wedges for serving

Equipment

  • Large skillet or grill pan
  • mixing bowl
  • whisk
  • Cutting board and knife

Method

  • Toss chicken with olive oil, lemon zest and juice, garlic, oregano, paprika, salt, and pepper. Marinate for 5–15 minutes.
  • Heat a large skillet over medium-high. Sear chicken 4–5 minutes per side (thighs) or 3–4 minutes (breasts) until golden and cooked to 165°F (74°C). Rest 5 minutes; slice.
  • Whisk tahini, Greek yogurt, water, lemon juice, feta, garlic, olive oil, and salt until smooth and pourable.
  • Divide rice or quinoa among 4 bowls. Top with sliced chicken, cucumber, tomatoes, red onion, and olives.
  • Drizzle with tahini-feta sauce and finish with herbs and lemon wedges before serving.

Nutrition

Calories: 520kcalCarbohydrates: 48gProtein: 38gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 780mgPotassium: 740mgFiber: 3gSugar: 4gVitamin A: 250IUVitamin C: 20mgCalcium: 120mgIron: 3mg

Notes

Grill: 425–450°F for 4–5 minutes per side, to 165°F internal.
Oven: 425°F for 14–18 minutes, to 165°F internal.
Meal Prep: Store chicken and grains together; pack vegetables and sauce separately to keep fresh.
More Chicken Inspiration: Buffalo Chicken Sliders, Chicken Fajita Casserole, Baked Lemon Chicken Meatballs.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!