1. Home
  2. Recipes
  3. Greek Chicken Tahini Bowls

Greek Chicken Tahini Bowls

Featured in Dinner Ideas Everyone Will Love.

Greek chicken tahini bowls are a flavorful fusion of tender chicken, garlicky tahini feta sauce, and vibrant kale salad perched over a bed of rice. The chicken is oven-baked with a Mediterranean marinade of olive oil, herbs, and mustard, delivering a savory depth of flavor. Fresh chopped kale melds with olives, lemon, and crunchy seeds for a refreshing side. A creamy feta tahini dressing adds a nutty, tangy finish. This gluten-free dish is a wholesome, well-balanced meal that's perfect for a midweek dinner or meal prep.

Pin it Share it Send it Print it Jump To Recipe
A young woman with wavy hair is gazing down contemplatively in a warmly lit kitchen filled with plants.
Updated on Sun, 04 May 2025 10:45:09 GMT
A plate of food with chicken, tomatoes, olives, and a white sauce. Pin it
A plate of food with chicken, tomatoes, olives, and a white sauce. | cookingkeys.com

This Greek chicken tahini bowl combines Mediterranean flavors in one satisfying meal. The tender chicken gets marinated with aromatic herbs and spices before being roasted to perfection, while the kale salad adds freshness and the creamy tahini feta sauce ties everything together. Served over fluffy rice, this dish brings restaurant-quality Greek cuisine right to your dinner table.

I first created these bowls after returning from a trip to Greece where I fell in love with the combination of tangy feta and nutty tahini. When I serve these at family gatherings, even my picky nephews clean their plates and ask for seconds.

Ingredients

  • Extra virgin olive oil: Provides the authentic Mediterranean base for both marinade and salad. Look for cold-pressed varieties for best flavor.
  • Dijon mustard: Adds tanginess and helps tenderize the chicken. French brands offer the most complex flavor.
  • Fresh garlic: Appears in both marinade and sauce for layered flavor development. Choose firm bulbs with tight skin.
  • Greek or Italian seasoning blend: Saves time while delivering authentic flavor. Mediterranean herb blends with oregano and thyme work best.
  • Honey: Balances acidity with subtle sweetness. Local raw honey elevates the flavor profile.
  • Kale: Provides sturdy texture and nutritional punch. Choose lacinato kale when possible for a more tender bite.
  • Greek olives: Bring briny richness. Kalamata variety offers the most authentic flavor.
  • Feta cheese: Should be Greek if possible. Traditional sheep milk feta provides the most authentic tangy flavor.
  • Tahini: Adds nutty creaminess to the sauce. Look for brands that are well-stirred without separated oil.
  • Greek yogurt: Thickens the sauce while adding protein. Full-fat version creates the most luscious texture.

How To Make Greek Chicken Tahini Bowls

Prepare the Marinade:
Combine olive oil, Dijon mustard, finely chopped garlic, Greek seasoning, honey, chili flakes, salt and pepper in a large bowl. This flavor base will infuse the chicken with Mediterranean essence. Make sure to finely mince the garlic for even distribution throughout the marinade.
Coat the Chicken:
Add cubed chicken to the marinade and toss thoroughly until each piece is completely coated. Take time to ensure even coverage as this determines the flavor distribution. Allow to sit for at least 5 minutes while you preheat the oven to 220°C.
Roast to Perfection:
Spread chicken in a single layer on a baking sheet, ensuring pieces don’t touch to promote browning. Bake for exactly 15 minutes, then toss to ensure even cooking. Continue baking for another 5-10 minutes until chicken reaches 165°F internal temperature and edges begin to caramelize.
Prepare Kale Salad:
Massage chopped kale with olive oil and lemon juice for about 2 minutes to tenderize the leaves. This crucial step breaks down the tough fibers. Add olives, peperoncini, and sesame seeds, tossing to distribute evenly throughout.
Create Tahini Sauce:
Blend feta, yogurt, tahini, garlic, lemon juice, and honey until completely smooth. Start with 1/4 cup water and gradually add more until the sauce reaches a pourable yet thick consistency. The sauce should coat the back of a spoon but still flow easily.
Assemble the Bowls:
Start with a base of warm cooked rice, about 3/4 cup per bowl. Top with a generous portion of roasted chicken and a heap of kale salad. Drizzle liberally with tahini sauce and garnish with fresh dill fronds for bright color and aroma.
A bowl of food with rice, chicken, and vegetables. Pin it
A bowl of food with rice, chicken, and vegetables. | cookingkeys.com

The tahini sauce is truly the star of this dish. My grandmother’s secret was always to include a touch of honey in any tahini sauce to balance the natural bitterness. When I make this for my family, I always double the sauce recipe because everyone wants extra for dipping warm pita on the side.

Storage Tips

These bowls store wonderfully for meal prep. Keep components separate for best results. Store the chicken in an airtight container for up to 4 days. The tahini feta sauce will thicken in the refrigerator so you may need to thin with a splash of water before serving. Store in a jar for up to 5 days. Dressed kale actually improves with time as the leaves soften in the dressing. It will stay fresh for 2-3 days in the refrigerator.

A bowl of food with chicken, tomatoes, olives, and broccoli. Pin it
A bowl of food with chicken, tomatoes, olives, and broccoli. | cookingkeys.com

Ingredient Swaps

This recipe welcomes customization based on what you have available. Swap chicken for chickpeas or tofu for a vegetarian version that still delivers on protein. No kale available? Baby spinach works beautifully though it doesn’t need the massage step. For a dairy-free version, replace the feta with soft tofu and add extra lemon and salt to mimic the tanginess. Out of tahini? Try natural almond butter with a splash more lemon juice for a similar nutty effect in the sauce.

Cultural Background

These bowls draw inspiration from traditional Greek flavors while incorporating modern bowl-style presentation. The combination of herbs and spices in the chicken marinade reflects classic Greek souvlaki preparation, while the tahini sauce borrows from Eastern Mediterranean traditions. In Greece, similar ingredients might be served as separate mezze dishes rather than in a bowl format, but this interpretation brings together the best elements of Mediterranean cuisine in one convenient meal.

Frequently Asked Questions

→ How do you make the chicken flavorful?

The chicken is marinated in olive oil, Dijon mustard, garlic, honey, and seasoning before baking, ensuring it is tender and flavorful.

→ Can I substitute kale with another green?

Yes, you can use spinach, arugula, or mixed greens as substitutes for kale in this recipe.

→ What makes the tahini feta sauce creamy?

The tahini feta sauce combines feta cheese, Greek yogurt, and tahini, blended until smooth for a creamy texture.

→ Can this dish be made ahead of time?

Yes, you can prepare the chicken, salad, and sauce in advance. Assemble the bowls just before serving for the best texture.

→ How can I keep this meal gluten-free?

Ensure all ingredients, especially the Dijon mustard and any rice, are labeled as gluten-free to maintain the dish's gluten-free status.

→ What is a good side dish for this meal?

You can serve this with pita bread or roasted vegetables for a more complete Mediterranean-style meal.

Greek Chicken Tahini Bowls

Mediterranean chicken bowls with tahini sauce, kale salad, and rice.

Prep Time
15 Minutes
Cook Time
25 Minutes
Total Time
40 Minutes

Category: Main Dishes

Difficulty: Intermediate

Cuisine: Greek

Yield: 4 Servings (4 bowls)

Dietary: Gluten-Free

Ingredients

→ Chicken Marinade

01 3 tablespoons extra virgin olive oil
02 2 tablespoons Dijon mustard
03 4 cloves garlic, finely chopped
04 1 tablespoon Italian or Greek seasoning
05 1 teaspoon honey
06 Chili flakes, to taste
07 Salt and black pepper, to taste
08 700 g boneless skinless chicken breasts or thighs, cubed

→ Kale Salad

09 3 cups chopped kale
10 1 tablespoon extra virgin olive oil (for kale)
11 Lemon juice, to taste
12 ½ cup pitted Greek olives
13 ¼ cup peperoncini
14 3 tablespoons sesame seeds or pine nuts

→ Tahini Feta Sauce

15 140 g feta cheese
16 ¼ cup plain Greek yogurt
17 3 tablespoons tahini
18 1 clove garlic, grated
19 2 tablespoons lemon juice
20 1 teaspoon honey

→ For Serving

21 Cooked rice
22 Fresh dill, chopped

Instructions

Step 01

Preheat the oven to 220°C (425°F).

Step 02

On a baking sheet, toss the cubed chicken with 2 tablespoons olive oil, Dijon mustard, chopped garlic, Greek/Italian seasoning, honey, chili flakes, salt, and pepper until well coated. Spread the seasoned chicken in a single layer and bake for 15 minutes. Toss the chicken and continue baking for another 5-10 minutes until thoroughly cooked and slightly crisp around the edges.

Step 03

In a large bowl, combine the chopped kale, 1 tablespoon olive oil, lemon juice, olives, peperoncini, sesame seeds, salt, and chili flakes. Toss well to coat. If desired, add the kale mixture to the sheet pan with chicken during the last 1-2 minutes of cooking to slightly wilt the kale.

Step 04

In a blender, combine feta cheese, Greek yogurt, tahini, grated garlic, lemon juice, honey, and ¼ cup water. Blend until smooth, adding more water if needed to achieve desired consistency. Season to taste with salt and chili flakes.

Step 05

Divide cooked rice among serving bowls. Top with the chicken and kale salad. Drizzle generously with the tahini feta sauce. Garnish with fresh chopped dill.

Tools You'll Need

  • Baking sheet
  • Large bowl
  • Blender

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy (contains feta cheese and Greek yogurt)
  • Sesame (contains tahini)
  • Nuts (if pine nuts are used)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 435.5
  • Total Fat: 22.7 g
  • Total Carbohydrate: 36.2 g
  • Protein: 31.3 g