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Street food inspired bowls for the win! Think oven-roasted lemon-Dijon chicken, crunchy kale and olives, and a creamy tahini feta sauce that ties it all together.
Served over warm rice (or fluffy quinoa) with all the “extras” – kale, olives, lots of peperoncini, and sesame seeds. Add delicious creamy, salty tahini feta sauce and spicy harissa oil and you’ll have a Greek-inspired bowl that’s SO GOOD.
Why you’ll love this recipe
- Layered flavors: zippy lemon-Dijon + salty feta + smoky harissa.
- Flexible base: rice or quinoa; warm kale added right on the sheet pan.
- Meal-prep friendly with make-ahead sauce and toppings (see Storage).
Ingredient Notes
Grains: steamed rice or quinoa—both are great for soaking up sauce.
Chicken: thighs will be juicier, harder to overcook; breasts will be leaner, slice against the grain. If marinating, even a brief rest adds flavor.
Spice blend: oregano, rosemary, smoked paprika, chili powder; a pinch of chili flakes for heat. Italian seasoning works in a pinch.
Tahini: use a well-stirred, pourable tahini for a silky sauce.. if bitter, balance with lemon + a touch of honey.
Feta: full-fat block feta (not pre-crumbled) blends creamiest.
Greens & extras: Tuscan kale, olives, peperoncini, dill, toasted sesame seeds or pine nuts.
Recipe Inspiration
When I set out to make this recipe, it actually started out as a sheet pan style dinner. But after creating the recipe, I just wasn’t in love with the dish. I could have shared it, but I decided to slide the recipe aside for a minute and think about how I could possibly make it better. And then, I had the idea for these bowls. Even just the idea had me excited. I had a feeling this could become a delicious recipe – and it did!
A lemon Dijon chicken with garlic and herbs, oven-roasted and served over a big bowl of kale or lettuce and rice (farro would also be great). Totally my kind of comfort food. Anything over rice!
But it’s the creamy tahini feta sauce that excites me most, it’s addicting.
When I finally shared these quick-to-make bowls with my family, everyone agreed that this recipe was so delicious!
Step by Step Details
Step 1: roast the chicken
The chicken is where you want to start, you can use chicken breast or chicken thighs. It’s seasoned with olive oil, creamy Dijon mustard, and lots of garlic. Then, add my homemade mix of Greek spices/herbs, oregano, rosemary, a touch of smoked paprika, and chili powder for some heat. Super flavorful.
If you’re in a hurry, you can use a store-bought Italian seasoning instead. That will be close enough and still totally delicious.
- Toss the chicken with the olive oil, Dijon, garlic, seasoning blend, honey, and some chili flakes.
- If you have extra time, you can marinate the chicken for a few hours before cooking. Or you can start cooking right away.
- Spread on a sheet pan with space between pieces for browning (don’t crowd).
- The roasting is complete when the edges are browned, centers opaque/juices run clear, and pieces feel firm with a little spring. Rest a few minutes before slicing.
Step 2: the kale
Now, while the chicken is roasting, begin on the kale and veggies. This is just a mix of Tuscan kale, Greek olives, pepperoncini, and toasted sesame seeds or pine nuts. Massage a bit of oil into the kale.
I love warm foods, so I chose to add the kale to the sheet pan of roasted chicken during the last minutes of cooking. The heat quickly warms the kale salad, making it even more delicious! But add the kale whichever way you enjoy it.
Make the tahini feta sauce
I couldn’t share this recipe without including a sauce. You all know how it goes around here, never enough sauce. Enter my feta sauce. It’s whipped feta cheese with a bit of garlic, yogurt, tahini, lemon, and honey.
- Blend feta, yogurt, tahini, lemon, honey, and garlic until smooth.
- Taste and adjust: more lemon for brightness, honey to balance, pinch of salt if your feta is mild.
The salty feta creates an addicting sauce. Every spoonful is delicious, but it’s especially great over this Dijon chicken
Optional Harissa Oil
- Stir a little harissa into warm olive oil until fragrant.
Assemble the bowls
- Base of warm rice or quinoa → warm kale mix → roasted chicken.
- Spoon on plenty of tahini feta sauce (it’s the move), then dill, sesame/pine nuts, and a drizzle of harissa oil.
Step 4: mix everything together
For the last step, add rice to bowls, then pile on the warm kale salad and the roasted chicken. Finish with so much tahini feta sauce (the sauce really is KEY). Add some fresh dill and, if you like, a spicy chili oil (I shared my harissa oil in the notes).
It’s a real crowd-pleaser, always looks pretty, and smells even more delicious.
The leftovers are perfect to enjoy the next day for lunch! And the sauce will last all week and can be used in multiple recipes.
It really brightens the table on a cold winter day!
Can I use chicken thighs instead of breasts?
Yes, thighs stay juicier and are more forgiving. Cut into similar-sized pieces so they roast evenly.
My tahini tastes bitter. How do I fix it?
Whisk in more lemon and a touch of honey until balanced. A splash of cold water also will help.
What grains work best?
Steamed rice is classic and cozy; quinoa is great for a lighter, gluten-friendly base. Both soak up the sauce nicely.
Can I prep these bowls ahead for lunches?
Absolutely…Pack grains, kale mix, and chicken separately, keep the sauce in a jar, and assemble just before eating; drizzle with harissa oil last so flavors stay bright.
Looking for other easy dinners? Here are some favorites:
Easy Greek Sheet Pan Chicken and Potatoes
30 Minute Spicy Indian Butter Chicken
Sheet Pan Chicken Gyros with Feta Tzatziki
Lastly, if you make these Greek Chicken Bowls with Tahini Feta Sauce, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Greek Chicken Bowls with Creamy Tahini Feta Sauce
Servings: 6
Calories Per Serving: 358 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 3 tablespoons extra virgin olive oil
- 2 tablespoons Dijon mustard
- 4 cloves garlic, chopped
- 1 tablespoon Italian/Greek seasoning (see notes)
- 1 teaspoon honey
- chili flakes, salt, and black pepper
- 1 1/2 pounds boneless skinless chicken breasts or thighs, cubed
- 3 cups chopped kale
- 1/2 cup pitted Greek olives
- 1/4 cup peperoncini
- 3 tablespoons sesame seeds or pine nuts
- rice, for serving
- chopped fresh dill, for serving
Tahini Feta Sauce
- 4-6 ounces feta cheese
- 1/4 cup plain Greek yogurt
- 3 tablespoons tahini
- 1 clove garlic, grated
- 2 tablespoons lemon juice
- 1 teaspoon honey
Instructions
- 1. Preheat the oven to 425° F. 2. On a baking sheet, toss the chicken with 2 tablespoons olive oil, the Dijon, garlic, Greek/Italian seasoning, honey, chili flakes, salt, and pepper. Bake 15 minutes, toss and bake another 5-10 minutes – or until cooked through. 3. Meanwhile, combine the kale, 2 tablespoons olive oil, lemon juice, olives, pepperoncini, sesame seeds, salt, and chili flakes. If desired, add the kale to the sheet pan with chicken during the last 1-2 minutes of cooking to wilt the kale. 4. To make the feta sauce. Combine all ingredients and 1/4 cup water in a blender and blend until smooth. If needed, add water to thin the sauce as desired. Season to taste with salt and chili flakes. 5. Serve the kale salad and chicken over bowls of rice. Drizzle over the feta sauce and spicy oil. Top with dill.
Notes
Spicy Greek Seasoning: Mix 2 teaspoons dried oregano, 1 teaspoon dried rosemary, 1 teaspoon smoked paprika, 1 teaspoon onion powder, and a 1/2 teaspoon of chipotle chili powder. Use as directed above.
Harissa Oil: Combine 1 tablespoon red harissa sauce, 3 tablespoons toasted sesame oil, 1/2 teaspoon smoked paprika, and 1/2 teaspoon chili powder. Season with salt.
This post was originally published on January 18, 2024
Loved this one! It will absolutely be a regular in the rotation moving forward!
Hey Danielle,
Fantastic! Love to hear this recipe was a hit, thanks a bunch for making it!
Have a great weekend!
This was a flavourful bowl. We used a different chicken marinade but made the tahini feta sauce and the harissa oil recipes. Both were excellent. I added a bit of water to the tahini as it was quite thick, but I don’t think this would be the case if the feta was softer. And I only had rose harissa on hand, so that is what I used, and it was delicious.
This is going into regular rotation.
Thanks Tieghan!
Hey Anna,
Thanks so much for trying this recipe and your comment, so glad to hear it turned out well for you!
Have a great weekend!
Thank you for sharing all of your incredible recipes! My family gave this a 10/10 tonight. Placed this on a bed of greek lemon rice. Sooooo delicious!
Hey Genevieve,
Happy Monday! Big thanks for making this recipe and sharing back. So glad it hit the spot!
Would it be OK to use arugula instead of kale?
Hey Carla,
You bet, that will work nicely for you!
I hope you love this recipe, please let me know if you give it a try!
SO DELISH! Made exactly except no olives (my preference). Only suggestion is in the instructIons make it clearer about the spicy oil and add to instructions and not a note. Feel this is key to the taste of the recipe
Hey Karen! Thank you so much for trying out these chicken bowls! I’m so glad you enjoyed the recipe! Have a great week! 🙂 xT
So does the lemon juice go with the kale or does it go in the dressing? Or does it go in both? I just see it listed with the dressing but the instructions say to add it to the kale mix.
Hi Sara,
You can add it to both. So sorry for any confusion!
another very good recipe! i’ve been writing on the search more “ most popular” and checked each years ones, tried a few, they were all to die for!! thank you so much for these free recipes 🙂
Hi there! So happy to hear you enjoyed this recipe! Thanks so much for giving it a try! Have a great rest of your week! 🙂 xT
Long time HBH recipe maker, first time commenter. A 10/10. Swapped spinach for kale, made a weird little spicy oil using Thai chili paste and it was still SO good!! Loved it.
Thanks so much, Jenny! So glad you enjoyed this dish, I appreciate you making it and your feedback! Have a wonderful weekend! xx
I am incredibly impressed with how good this turned out totally delicious and healthy to boot. This chick never disappoints, wouldn’t change a thing.
Hey Dina,
Thanks a lot for giving this recipe a try, so glad to hear it turned out well for you! Have a wonderful weekend! XxT
Ma’am…you know how to put together a delicious meal. This was bomb.com! Thank you for this recipe 🤤
Hi Monica,
Awesome! So glad to hear this recipe turned out well for you, thanks for giving it a try! xxT
Even my husband who is not a kale lover, raved about this dish. Made it exactly as written—including using the spicy oil—and will definitely put this recipe on repeat.
Hi Jill,
Yay!! Love to hear this dish turned out well for you, I appreciate you making it! Have a great day! xx
So excited to make this tonight.
If I want to wilt the kale as instructed, should I do it before I dress it or should I do the kale dressing and then put on pan?
How would you store this if you’re meal prepping?
Hi Chloe,
You can do it after the dressing and then put it on the pan. You can store in an airtight container for meal prepping. Please let me know if you have any other questions! xx
Just made this and yum! All the kids liked it too which says a lot. Made it as is.
Thanks so much, Jodi! So glad to hear this recipe turned out well for you! I appreciate you giving it a try! 🎃 xXT
Can you also cook the chicken in an air fryer?
Hi Christine,
Sure, that should work well for you! Please let me know if you give this recipe a try, I hope you love it! xT
I don’t see the amount of lemon juice for the chicken and kale part of the recipe.
Hi Kim,
You can use the juice of 1 lemon. Please let me know if you have any other questions! xT