Description
Savory Greek chicken bowls with a silky tahini-feta sauce, fresh vegetables, and grains. Balances bold flavors with crisp textures in under 30 minutes.
Ingredients
1½ lb boneless, skinless chicken thighs or breasts
2 tablespoons olive oil
1 large lemon, zested and juiced
3 cloves garlic, minced
1 tsp dried oregano
½ tsp paprika
1 tsp kosher salt
½ tsp ground black pepper
1 cup uncooked quinoa or basmati rice
Cucumber, chopped
12 cherry tomatoes, halved
6 Kalamata olives, pitted and quartered
¼ cup tahini
¼ cup Greek yogurt
½ cup crumbled feta cheese
¼ cup water or additional lemon juice (to thin)
Instructions
Pat chicken dry and season with oregano, paprika, salt, and pepper.
Heat olive oil in a skillet. Cook chicken 6-7 minutes per side until golden and cooked through.
Add quinoa (or rice), 1½ cups water, and ½ the lemon juice; simmer until tender (15-20 minutes).
Meanwhile, whisk tahini, yogurt, feta, remaining lemon juice/zest, and water into a creamy sauce.
Toss cooked quinoa with cucumber, tomatoes, and olives. Top bowls with chicken and sauce.
Notes
Use light olive oil to keep fat in check
Prepare lemon-zest before marinating for brighter flavor
Sauce can be made 1 day ahead
Substitute chopped avocado for feta (vegan option)
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Skillet
- Cuisine: Greek
Nutrition
- Serving Size: one bowl
- Calories: 530
- Sugar: 9g
- Sodium: 580mg
- Fat: 24g
- Saturated Fat: 8g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 36g
- Cholesterol: 105mg