Description
Enjoy vibrant Greek Chicken Bowls with Creamy Tahini Feta Sauce (plant-based) and fresh veggies for a healthy, flavorful Mediterranean-inspired meal. This dish combines marinated chicken, wholesome grains, crunchy fresh vegetables, and a rich tahini feta sauce (plant-based) to create a balanced, nourishing bowl packed with bright and creamy textures. Perfect for quick weeknight dinners or impressing guests with a colorful and satisfying plate.
Ingredients
Scale
Chicken and Marinade
- 2 skinless, boneless chicken breasts
- 3 tbsp olive oil (natural)
- 2 tbsp lemon juice (natural)
- 1 tbsp apple cider vinegar (natural)
- 1 tbsp Greek seasoning blend (natural)
- 2 cloves garlic, minced
- Pinch of salt
Grains
- 1 cup cooked quinoa or brown rice
Fresh Vegetables
- 1 cup fresh cucumber, sliced
- 1 cup cherry tomatoes, halved
- ½ cup red onion, thinly sliced
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh dill, chopped
Creamy Tahini Feta Sauce (plant-based)
- ¼ cup tahini
- ¼ cup plant-based feta cheese
- 1 tbsp lemon juice (natural)
- 1 clove garlic, minced
- Pinch of salt
- 2–3 tbsp water, to thin
- 1 tsp natural gelling agent
Optional Garnishes and Add-ons
- Extra chopped parsley
- Sprinkle of smoked paprika (natural)
- Sliced kalamata olives
- Toasted pine nuts or sunflower seeds
- Baby spinach or kale (for extra greens)
Instructions
- Marinate the Chicken: In a bowl, combine olive oil (natural), lemon juice (natural), apple cider vinegar (natural), Greek seasoning blend (natural), minced garlic, and salt. Add the chicken breasts and ensure they are evenly coated. Let the chicken marinate for at least 30 minutes to absorb the flavors.
- Prepare the Grains: Cook quinoa or brown rice following package directions. Once cooked, fluff with a fork and keep warm to serve as the base of your bowls.
- Chop and Prep the Veggies: Slice the cucumber, halve cherry tomatoes, thinly slice red onions, and finely chop parsley and dill to prepare fresh toppings.
- Cook the Chicken: Heat a splash of olive oil (natural) in a pan over medium-high heat. Add the marinated chicken breasts and cook for 6-7 minutes on each side until golden and cooked through. Remove from heat and slice.
- Make the Creamy Tahini Feta Sauce: In a blender, combine tahini, plant-based feta cheese, lemon juice (natural), minced garlic, salt, and water. Blend until smooth, adding the natural gelling agent to reach a silky, creamy consistency that complements the bowl.
- Assemble the Bowls: Start with a base of warm quinoa or brown rice, layer sliced chicken on top, and add the chopped vegetables. Drizzle generously with the creamy tahini feta sauce (plant-based). Finish with fresh parsley and dill for an aromatic lift.
Notes
- Marinate chicken longer (overnight) for deeper flavor and tenderness.
- Chop and rinse veggies just before serving to keep them crisp.
- Prepare the tahini feta sauce a few hours ahead for better flavor melding.
- Cook chicken in batches if needed to avoid overcrowding the pan for a perfect sear.
- Finish with an extra squeeze of fresh lemon juice on the assembled bowls for bright flavor.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 5g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 70mg
Keywords: Greek chicken bowls, tahini feta sauce, Mediterranean chicken, healthy chicken bowl, plant-based sauce, quinoa bowl, brown rice bowl
