Greek Chicken Bowls with Tahini Feta Sauce
Indulge in the vibrant flavors of Greek cuisine with these irresistible Greek Chicken Bowls topped with a creamy tahini feta sauce. Each bowl features tender, marinated chicken, fresh vegetables, and a rich sauce that transports you straight to the Mediterranean. Perfect for weeknight dinners or entertaining guests, this dish combines simplicity and sophistication for a delightful culinary experience.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Grilling
- Cuisine: Greek
Ingredients
Scale
- 4 boneless, skinless chicken breasts (approx. 680g)
- 4 cloves fresh garlic, minced
- 2 tbsp extra virgin olive oil
- 1 cup full-fat Greek yogurt (240g)
- 1/2 cup tahini (120g)
- 1/2 cup crumbled feta cheese (75g)
- Juice of 1 lemon
- 1 cup mixed vegetables (cucumbers, tomatoes), chopped
- Salt and pepper to taste
- Pita bread or rice for serving
Instructions
- Marinate the chicken: In a bowl, mix olive oil, garlic, lemon juice, salt, and pepper. Add chicken and marinate for at least 30 minutes.
- Cook the chicken: Preheat grill or skillet to medium-high heat. Cook marinated chicken for about 6-7 minutes per side until golden brown and cooked through. Let rest before slicing.
- Make the sauce: Blend Greek yogurt, tahini, feta cheese, lemon juice, salt, and pepper until smooth.
- Prepare vegetables: Chop cucumbers and tomatoes; toss with olive oil and extra lemon juice.
- Assemble bowls: Start with pita bread or rice as the base. Layer sliced chicken and veggies on top, then drizzle with tahini feta sauce.
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 550
- Sugar: 5g
- Sodium: 800mg
- Fat: 29g
- Saturated Fat: 7g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 95mg
Keywords: - For a vegetarian option, substitute chicken with tofu or chickpeas. - Fresh herbs like parsley or dill can enhance flavor. - Store leftovers in an airtight container in the fridge for up to three days; reheat gently.