Description
Greek Chicken Bowls with Creamy Tahini Feta Sauce offer a vibrant medley of tender marinated chicken, fresh Mediterranean vegetables, and a luscious plant-based tahini feta sauce. This nutritious and flavorful dish combines juicy chicken breast, fluffy grains, and crisp veggies, drizzled with a creamy, tangy sauce that perfectly balances bold Mediterranean flavors. Ideal for a wholesome lunch or dinner, it is easy to make, customizable, and great for meal prep.
Ingredients
Scale
For the Chicken Marinade
- 2 skinless, boneless chicken breasts
- 3 tbsp olive oil (natural)
- 2 tbsp fresh lemon juice (natural)
- 2 garlic cloves, minced
- 1 tsp dried oregano (natural)
- Salt, to taste
- Freshly ground black pepper, to taste
For the Creamy Tahini Feta Sauce
- 1/4 cup tahini (natural)
- 1/4 cup crumbled plant-based feta cheese
- 1 tbsp fresh lemon juice (natural)
- Pinch of salt
- Pinch of natural gelling agent
- Water, as needed to thin
For the Bowls
- 1 cup cooked quinoa or rice
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, finely diced
- 1/2 cup red onion, thinly sliced
- Additional plant-based feta cheese, for garnish
- Freshly ground black pepper, to finish
- Optional garnishes: fresh parsley or mint, toasted pine nuts, extra virgin olive oil (natural)
Instructions
- Marinate the Chicken: In a bowl, combine olive oil (natural), lemon juice (natural), minced garlic, dried oregano (natural), salt, and pepper. Add the chicken breasts and coat thoroughly. Marinate for at least 30 minutes to allow flavors to infuse.
- Prepare the Creamy Tahini Feta Sauce: In a separate small bowl, whisk together tahini (natural), crumbled plant-based feta cheese, lemon juice (natural), salt, and natural gelling agent. Gradually add water while whisking until you achieve a smooth, creamy consistency suitable for drizzling.
- Cook the Chicken: Heat a skillet over medium heat and cook chicken breasts for 5-7 minutes per side or until golden brown and cooked through. Remove from heat and let rest for a few minutes before slicing.
- Prep the Veggies and Grains: While chicken cooks, halve cherry tomatoes, finely dice cucumber, and thinly slice red onion. Prepare quinoa or rice according to package instructions and fluff with a fork.
- Assemble the Bowls: Divide cooked quinoa or rice among serving bowls. Top with sliced chicken, prepared vegetables, and generous dollops of creamy tahini feta sauce. Sprinkle additional plant-based feta cheese crumbles and freshly ground black pepper on top. Garnish with fresh herbs, toasted pine nuts, or a drizzle of extra virgin olive oil (natural) if desired.
Notes
- Marinate chicken longer for more intense flavor.
- Use room temperature tahini and plant-based feta for a smoother sauce.
- Cook chicken evenly, using a meat thermometer to ensure doneness.
- Fresh, crisp vegetables enhance texture and vibrancy.
- Let chicken rest after cooking to retain juiciness.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 70mg
Keywords: Greek Chicken Bowl, Tahini Feta Sauce, Mediterranean Recipe, Healthy Chicken Bowl, Plant-Based Sauce, Quinoa Bowl
