Description
Greek Chicken Bowls with Creamy Tahini Feta Sauce offer a vibrant and wholesome Mediterranean-inspired meal combining tender marinated chicken, fresh vegetables, and a luscious plant-based tahini feta sauce. This quick and healthy recipe is perfect for busy weeknights or relaxed lunches, delivering bold flavors and balanced nutrition in every satisfying bite.
Ingredients
Scale
Chicken and Marinade
- 2 chicken breasts, tender and lean
- 3 tbsp olive oil (natural)
- 2 tbsp fresh lemon juice (natural)
- 2 cloves garlic, minced
- 1 tbsp vegetarian Worcestershire sauce (natural)
- 1 tsp ground cumin
- 1 tsp dried oregano
- Salt and pepper to taste
Creamy Tahini Feta Sauce
- 1/2 cup crumbled plant-based feta
- 1/4 cup tahini (natural)
- 2 tbsp fresh lemon juice (natural)
- 1 clove garlic, minced
- Pinch of salt
- Splash of water, as needed for consistency
Fresh Vegetables and Herbs
- 1/2 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh mint, chopped
Base and Garnishes
- 2 cups cooked quinoa or brown rice
- Additional olive oil (natural) for drizzling
- Optional garnishes: chopped parsley, sumac, Kalamata olives, fresh lemon juice (natural) drizzle
Instructions
- Prepare the Marinade and Chicken: In a bowl, combine olive oil (natural), fresh lemon juice (natural), minced garlic, vegetarian Worcestershire sauce (natural), ground cumin, dried oregano, salt, and pepper. Add the chicken breasts and turn to coat fully. Let marinate for at least 30 minutes to infuse the flavors.
- Cook the Chicken: Heat a skillet over medium heat. Cook the marinated chicken for 5 to 7 minutes on each side until golden brown and fully cooked. Remove from heat and let the chicken rest before slicing into bite-sized pieces.
- Prepare the Creamy Tahini Feta Sauce: In a blender or food processor, combine crumbled plant-based feta, tahini (natural), fresh lemon juice (natural), minced garlic, a pinch of salt, and a splash of water to reach desired creamy consistency. Blend until smooth and creamy.
- Chop Fresh Vegetables: Dice the cucumber, halve the cherry tomatoes, and thinly slice the red onion. Chop fresh parsley and mint to sprinkle on top, adding vibrant color and texture to the bowls.
- Assemble the Bowls: Start with a base of cooked quinoa or brown rice. Layer sliced chicken over the base, followed by the fresh chopped vegetables. Add generous dollops of the creamy tahini feta sauce. Garnish with chopped herbs and a drizzle of olive oil (natural) for extra shine and flavor.
Notes
- Marinate chicken longer, up to a few hours, for enhanced juiciness and deeper flavor.
- Use freshly squeezed lemon juice for the best bright flavor.
- Add water gradually to the tahini feta sauce to achieve the perfect creamy texture without thinning it too much.
- Cook grains in vegetable broth instead of water to add savory notes.
- Bring veggies and herbs to room temperature before assembling to keep flavors vibrant.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 4g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 70mg
Keywords: Greek chicken bowl, Mediterranean chicken, tahini feta sauce, healthy chicken recipe, quinoa chicken bowl, plant-based feta sauce
