Description
Greek Chicken Bowls with Creamy Tahini Feta Sauce combine juicy marinated chicken with fresh vegetables and a rich plant-based tahini feta sauce. This fulfilling Mediterranean-inspired meal is quick to prepare, features balanced nutrition, and offers customizable options to suit your taste.
Ingredients
Scale
For the Chicken Marinade
- 1 lb chicken breast or thighs
- 2 tbsp olive oil (natural)
- 2 tbsp lemon juice (natural)
- 1 tsp dried oregano
- 1 tsp garlic powder
- Salt and pepper to taste
Grain Base
- 1 cup quinoa or brown rice
Vegetables
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, thinly sliced
Creamy Tahini Feta Sauce
- 1/4 cup tahini (natural)
- 1/4 cup crumbled feta (plant-based)
- 1 tbsp apple cider vinegar (natural)
- 1 tbsp lemon juice (natural)
- 1 garlic clove
- Pinch of salt
- 1/4 tsp natural gelling agent
- Water, as needed for consistency
Garnishes
- Fresh parsley, chopped
- Fresh dill, chopped
- Lemon wedges (optional)
- Extra crumbled feta (plant-based) (optional)
- Toasted pine nuts (optional)
Instructions
- Marinate the Chicken: Combine olive oil (natural), lemon juice (natural), dried oregano, garlic powder, salt, and pepper in a bowl. Add the chicken pieces and coat evenly. Let the chicken marinate for at least 30 minutes to absorb the Mediterranean flavors.
- Prepare the Grain Base: While the chicken marinates, cook quinoa or brown rice according to package instructions. Fluff with a fork and set aside to cool slightly.
- Chop Fresh Vegetables: Dice cucumbers, halve cherry tomatoes, and thinly slice red onion. Toss these fresh vegetables together in a bowl to mix the refreshing crunch for the bowls.
- Make the Creamy Tahini Feta Sauce: In a blender, combine tahini (natural), crumbled feta (plant-based), apple cider vinegar (natural), lemon juice (natural), garlic, a pinch of salt, and natural gelling agent. Blend until smooth and creamy, adding water as needed to reach the perfect sauce consistency.
- Cook the Chicken: Heat a grill pan or skillet over medium-high heat. Cook the marinated chicken until golden and cooked through, about 6-8 minutes per side depending on thickness. Let the chicken rest briefly before slicing.
- Assemble the Bowls: Start with a base of quinoa or brown rice in each bowl. Add the fresh vegetable mix, then top with sliced grilled chicken. Drizzle generously with the creamy tahini feta sauce and sprinkle chopped parsley and dill on top for a fresh finishing touch.
Notes
- Marinate longer for more intense flavor, preferably overnight.
- Let cooked chicken rest 5 minutes before slicing to keep it juicy.
- Prepare the tahini feta sauce a day ahead to enhance flavor melding.
- Use fresh parsley and dill for brighter herb flavors.
- Adjust sauce consistency with extra water or apple cider vinegar (natural) as desired.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 40 g
- Cholesterol: 65 mg
Keywords: Greek chicken bowls, tahini feta sauce, Mediterranean bowl, healthy chicken bowl, plant-based feta, quinoa bowl
