Description
These Greek chicken bowls feature marinated grilled chicken topped with a creamy tahini feta sauce, served over rice or greens with fresh veggies.
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup plain Greek yogurt
- 1/4 cup tahini
- 1/2 cup crumbled feta cheese
- 2 tablespoons lemon juice
- 1 cucumber, diced
- 1 pint cherry tomatoes, halved
- 1 red onion, thinly sliced
- 1 cup kalamata olives
- 2 cups cooked quinoa or rice
Instructions
- In a large bowl, combine chicken pieces, olive oil, garlic, oregano, salt, and pepper. Marinate for at least 30 minutes.
- Preheat grill or skillet over medium-high heat. Cook chicken for 5-7 minutes per side until fully cooked.
- In a blender, combine Greek yogurt, tahini, feta cheese, and lemon juice. Blend until smooth to make the sauce.
- Assemble bowls by layering cooked quinoa or rice, grilled chicken, cucumber, tomatoes, red onion, and olives.
- Drizzle with the creamy tahini feta sauce and serve immediately.
Notes
For a vegetarian version, substitute chicken with chickpeas or grilled eggplant. Adjust seasoning to taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Main
- Cuisine: Greek
Nutrition
- Calories: 550
- Sugar: 6g
- Fat: 28g
- Carbohydrates: 35g
- Protein: 42g