Description
Mediterranean-inspired Greek chicken bowls deliver a symphony of zesty flavors and fresh ingredients. Grilled tender chicken, crisp vegetables, and tangy tzatziki sauce create a delightful meal that transports you to the sunny shores of Greece.
Ingredients
Scale
Protein:
- 1.5 pounds (680 grams) boneless skinless chicken breasts or thighs, cubed
- 5 ounces (142 grams) feta cheese
- 4 cloves garlic, chopped
- 1 clove garlic, grated
Seasoning and Sauce Ingredients:
- 3 tablespoons (45 milliliters) extra virgin olive oil
- 3 tablespoons (45 milliliters) tahini
- 2 tablespoons (30 milliliters) Dijon mustard
- 2 tablespoons (30 milliliters) lemon juice
- 1 tablespoon (15 milliliters) Italian/Greek seasoning
- 1 teaspoon (5 milliliters) honey
- 3 tablespoons (45 milliliters) sesame seeds or pine nuts
- Chili flakes, salt, and black pepper to taste
Additional Ingredients:
- 3 cups (720 milliliters) chopped kale
- ¼ cup (60 milliliters) plain Greek yogurt
- ¼ cup (60 milliliters) peperoncini
- ½ cup (120 milliliters) pitted Greek olives
- Rice for serving
- Chopped fresh dill for serving
Instructions
- Heat the oven to 425°F (218°C) and prepare a large baking sheet with parchment paper.
- Combine chicken pieces with of olive oil, Dijon mustard, finely chopped garlic, Greek seasoning, honey, red pepper flakes, kosher salt, and black pepper in a mixing bowl, ensuring each piece is thoroughly coated.
- Spread the seasoned chicken evenly across the baking sheet, maintaining space between pieces to promote even roasting.
- Roast the chicken for 15 minutes, then carefully rotate the pieces to ensure uniform cooking and continue baking for an additional 5-10 minutes until the internal temperature reaches 165°F (74°C).
- While the chicken roasts, prepare the kale salad by chopping fresh kale into bite-sized pieces and combining with remaining olive oil, fresh lemon juice, sliced kalamata olives, chopped pepperoncini peppers, toasted sesame seeds, a pinch of salt, and red pepper flakes.
- Create the creamy feta sauce by blending feta cheese, water, and additional seasonings in a food processor until smooth, adjusting liquid content for desired consistency.
- Assemble the bowls by placing a base of cooked rice, layering roasted chicken, topping with the kale salad mixture, drizzling feta sauce generously, and garnishing with fresh dill sprigs for a burst of herbal flavor.
Notes
- Marinate chicken with bold Mediterranean spices for maximum flavor infusion.
- Customize heat levels by adjusting chili flakes and selecting preferred seasoning blend.
- Roasting chicken on sheet pan ensures even cooking and minimal cleanup.
- Kale salad provides crisp, tangy counterpoint to rich, tender protein.
- Feta sauce transforms simple ingredients into creamy, zesty Mediterranean-style dressing.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 6
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 7 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 36 g
- Cholesterol: 85 mg