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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
I made this last night. OMG … so good!! The harissa oil is probably my new favorite sauce. Wow. Everything was so flavorful… I can’t wait to make it again…. and again!
Thank you SO much for trying out this recipe! Loveee to hear that you enjoyed it! 🙂 xT
Looks delicious! Making this for dinner, xx!
Thank you SO much for trying out this recipe! Loveee to hear that you enjoyed it! 🙂 xT
What can I sub for tahini? Not into the flavor of it :/
Hi there! You could sub greek yogurt to turn it into more of a tzatziki sauce! 🙂 xT
I made this the other night, and i’m making it again. It is one of the best new recipes I have tried. I didn’t use greens and no rice, and it was wonderful. It warms up great, and the dill is a must. It gets nicely carmelized and crispy on the sheet pan. Super recipe!
Thank you so much Sarah! So glad you enjoyed these greek chicken bowls! xT
You dont mention the honey in the instructions?
Step 1 she mentions adding the honey!
I just re-read step one and two and then the rest a few times. I do not see honey either!
I missed it too. It is in the written description above the recipe. I often just skip to the recipe because of shortage of time so I didn’t see “honey” either. It was just an oversight leaving it out of the actual recipe. 🙂
y’all are exhausting. it doesn’t take being well traveled to create a greek-inspired dish, especially when you’re an actual recipe developer who might know and study a thing or two about food.
People are asking for clarification because Tieghan has admitted to not studying food. Realistically, when and where has she experienced Greek food? She has said on several podcasts that the visual aspect of the recipe is her starting point, not necessarily the flavors. She doesn’t claim to be a recipe developer either. She identifies as a home cook! Most home cooks are inspired by recipes they read online or meals they’ve eaten at restaurants! I would love to know more about T’s process to develop recipes. I don’t think this is “hating” in any sense of the word!
So many “helpful” comments from people who want Tieghan to be something she is not. 🤦🏼♀️ Certainly entitled to your own opinions, but if y’all continue to feel the need to suggest how someone else could “improve” themselves to meet YOUR expectations, well … don’t be surprised when others suggest that YOU look in the mirror.🪞
They are providing analysis of a business, which this blog is, not asking someone to “be something they’re not.”
This recipe is delicious! Thank you so much for your recipes and videos- I appreciate you!
Happy Friday! Thank you so much for giving the recipe a try! Have a great weekend! 🙂 xT
What’s the brown sauce in the photo with the sesame seeds sprinkled on top? It looks wonderful!
I think that’s the Harissa oil.
I have a new instant pot mini. I love that some of Tieghan’s recipes include multiple ways to prepare them, i.e. instant pot option. Could this recipe be made in an instant pot?
Hi Jean! I haven’t ever tried this recipe in the instant pot before! So sorry! xT
If you try it with the instant pot, Jean, I would love to know how it turns out. It sounds like a very delicious recipe. I love all things Greek and tahini!
I think Lori has a valid point. Tieghan has mentioned that she does not dine out much while at home and she also says that she doesn’t follow other food creators. I believe the NYT even said that she doesn’t have any cookbooks in her studio. I’d love to know how she discovered and developed these Greek flavors. What is the inspiration? I think it’s a fair and logical request!
If Tieghan was inspired by a restaurant she dined at or a trip she took, it would add so much depth to the blog!
Hey Lori save your comments for something else. Stay silent unless you have something to say or you have tried the recipe. No need for comments like that.
Just curious, what makes this “Greek” food? And if you’ve only traveled to New York (where it seems you only go to the Polo Bar) and LA, and never been to Europe including Greece, how would you have any idea what street-inspired food is unless you’ve actually tasted it and experienced it?
This is incredibly rude, Lori. Just skip the recipe.
thank you for saying that! no need for such negativity.
I’m not getting “rude” from this question. I am seeing a logical and inquisitive question. If someone reads the whole blog post, then I would imagine they are interested in the inspiration. And if you only look at the recipe, you see that most of her recipes are fusions of different flavors and regions and not entirely true representations. It’s not a criticism. I, personally, am interested in trying this one and coming back to comment on the flavor later.
Yamas!
I agree!
While I agree comments like this are not necessary and rude I do think she does have a valid point. I would love to see teighan travel the world, cooking with locals in different countries and experiencing different cultures. Bringing back what she learns and incorporating it in her recipes. That would be great!! At the very least visiting authentic ethnic restaurants in NYC would be a great way to start.
Unbelievable..so why are you being rude. Make the recipe or move on. I appreciate her recipes. And by the way, they’re free.
Donna they may be ‘free’, but she is making significant amounts of money off this blog, ads and every click. She is not doing this out of the kindness of her heart, it is a business that likely makes millions.
She doesn’t live in a bubble and seems quite intelligent to me. Her recipes are wonderful!
Where did you incorporate the honey?
Christy – it’s in the tahini feta sauce.
Where does the Harissa oil come in?
@philip as I read it, you can just use it as a topping if you just want a little extra kick
What can I use instead of Kale?
I’m wondering the same.
Great pictures and good recipes but why so many proof reading errors
Hi Iris. My husband and I don’t care for kale, so often substitute baby spinach, another nutritious leafy green(loaded w/vitamin C + potassium and other important nutrients ( Googled that to double-check myself!). Just a thought!
Hi! You could use spinach or romaine! xT