Greek Chicken with Tahini

This Greek-inspired chicken sheet pan dinner combines tender, herb-marinated chicken with a vibrant kale salad and creamy tahini feta sauce. The Mediterranean flavors blend perfectly for a nutritious, satisfying meal that comes together quickly on busy weeknights while still delivering restaurant-quality taste.

I first made this during a particularly hectic work week when I needed something healthy but satisfying. The combination of crispy chicken and creamy tahini sauce was so delicious my family now requests it at least twice a month.

Ingredients

• Boneless skinless chicken breasts or thighs offer lean protein and work perfectly with the Mediterranean seasonings
• Dijon mustard adds tangy depth to the chicken marinade and helps the spices adhere
• Fresh kale provides hearty greens that stand up well to the warm chicken and dressing
• Greek olives and peperoncini bring briny brightness and authentic Mediterranean flavor
• Tahini creates a creamy nutty base for the sauce that pairs perfectly with the feta
• Feta cheese adds salty tang to balance the richness of the tahini sauce
• Greek yogurt provides protein and creamy texture to the sauce while keeping it light

Step-by-Step Instructions

Marinate the chicken

Mix olive oil Dijon mustard minced garlic Greek seasoning honey chili flakes salt and pepper in a large bowl. Add cubed chicken and toss until every piece is thoroughly coated. The Dijon acts as an emulsifier here creating a perfect clingy marinade.

Prepare for baking

Spread the seasoned chicken in a single layer on a baking sheet leaving space between pieces. This ensures even cooking and allows the edges to get slightly crispy rather than steamed.

Bake to perfection

Roast chicken at 220°C for 15 minutes then toss and continue baking 5 10 more minutes until thoroughly cooked. You want the edges just starting to caramelize for maximum flavor while keeping the inside juicy.

Prepare the kale salad

While chicken cooks massage chopped kale with olive oil and lemon juice for about 2 minutes. This crucial step breaks down the tough fibers making the kale tender and more flavorful. Add olives peperoncini and sesame seeds tossing to combine.

Make the tahini feta sauce

Blend together feta Greek yogurt tahini grated garlic lemon juice honey and water until completely smooth. Add additional water gradually to reach desired consistency. The sauce should be pourable but not watery.

Assemble your bowl

Start with a base of cooked rice add the roasted chicken and kale salad then drizzle generously with tahini feta sauce. The warm chicken will slightly wilt the kale creating the perfect texture contrast.

Garnish and serve

Sprinkle with fresh dill for a pop of color and herbaceous flavor that complements the Mediterranean profile perfectly.

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The tahini sauce is truly the star of this dish. I discovered its magic years ago during a trip to Greece where a local chef showed me how blending feta directly into tahini creates a sauce thats both rich and tangy. The first time I recreated it at home my kitchen smelled exactly like that little seaside taverna.

Make Ahead Tips

The chicken can be marinated up to 24 hours in advance for deeper flavor development. Simply cube the chicken combine with all marinade ingredients in an airtight container and refrigerate until ready to cook.

The tahini feta sauce keeps beautifully in the refrigerator for up to 5 days making this an excellent meal prep option. The sauce actually improves after a day as the flavors meld together though you may need to add a splash of water and stir well before serving if it thickens too much.

For a complete make ahead meal prepare all components separately store in the refrigerator then quickly assemble just before serving. The kale salad can be prepared up to 2 days ahead but add the sesame seeds or pine nuts just before serving to maintain their crunch.

Dietary Adaptations

This versatile recipe works well for various dietary needs with simple modifications. For a gluten free option ensure your Dijon mustard and seasonings are certified gluten free. Everything else naturally fits a gluten free diet.

For a dairy free version substitute the feta and Greek yogurt with dairy free alternatives. Try cashew cream instead of yogurt and a dairy free feta or simply increase the tahini and add nutritional yeast for a cheesy flavor.

To make this recipe paleo friendly serve the chicken and kale over cauliflower rice instead of regular rice and omit the feta and yogurt in the sauce replacing them with additional tahini and a bit of coconut cream for richness.

Serving Suggestions

For a light lunch serve smaller portions over mixed greens instead of rice creating a protein packed salad that will keep you satisfied for hours.

Transform leftovers into Mediterranean wraps by rolling the chicken kale and sauce in warm pita bread with additional fresh vegetables.

For an impressive dinner party serve family style on a large platter garnished with extra fresh herbs pomegranate seeds and lemon wedges creating a colorful feast that invites everyone to build their own bowls.

Recipe FAQs

→ Can I substitute chicken thighs with another protein?

Yes, you can substitute the chicken with firm tofu, shrimp, or salmon. For tofu, press it well before marinating and consider increasing the baking time by about 5 minutes. For shrimp or salmon, reduce the cooking time to 7-10 minutes total to avoid overcooking.

→ How can I make this dish dairy-free?

For a dairy-free version, substitute the feta and Greek yogurt in the sauce with dairy-free alternatives. Use soft tofu or dairy-free yogurt, add a tablespoon of nutritional yeast for the cheesy flavor, and increase the tahini slightly. You may need to add a bit more lemon juice to replicate the tanginess of feta.

→ What can I use instead of kale?

Spinach, arugula, or Swiss chard work well as kale alternatives. Spinach will wilt very quickly, so add it right at the end. Arugula provides a peppery flavor that pairs nicely with the tahini sauce, while Swiss chard offers a slightly earthier taste. Adjust the wilting time accordingly as these greens cook faster than kale.

→ How long will leftovers keep in the refrigerator?

Leftovers will keep for 3-4 days in airtight containers in the refrigerator. Store the tahini sauce separately for best results. When reheating, add a splash of water to the sauce if it has thickened. The kale salad is best consumed within 2 days as the leaves will continue to soften.

→ Can I prepare any components ahead of time?

Yes, this dish is great for meal prep. The tahini sauce can be made up to 4 days in advance and stored in the refrigerator. You can also marinate the chicken overnight for enhanced flavor. The kale can be washed, chopped, and stored for 1-2 days, though it's best to add the dressing just before serving for optimal texture.

→ What grains can I use instead of rice?

This dish works wonderfully with various grains. Try quinoa for added protein, farro or bulgur wheat for a chewier texture, or cauliflower rice for a lower-carb option. Couscous also pairs nicely with the Mediterranean flavors and cooks even faster than rice.