Mediterranean Chicken Bowl with Greek Salad, Mini Roasted Potatoes and Tahini Sauce

The dinner I made the other night was such a WINNER, I had to post i!  Maybe this will get me back into blogging!  I’m sorry that it has definitely been a while!

This Mediterranean Chicken Bowl with Greek Salad, Mini Roasted Potatoes and Tahini Sauce was so fantastic, there was literally not one bite left after dinner.

Bowls are the perfect meal because they are a combination of everything you should be eating in ONE dish:  protein, carbohydrates and vegetables.  This recipe combines marinated chicken breast with onions and green peppers, a delicious greek salad with feta, tiny roasted potato chunks and tahini sauce. Absolutely delicious along with the added benefit of antioxidants from the numerous spices used in this recipe. It’s a definite winning combination!

So enjoy this Winner Winner Chicken Dinner!

Mediterranean Chicken Bowl with Greek Salad, Mini Roasted Potatoes and Tahini Sauce

A delectable combination!

Course Main Course
Cuisine Mediterranean
Keyword Bowls
Prep Time 30 minutes
Cook Time 45 minutes
Servings 4


Chicken Shawarma

  • 1.5 lbs thinly-cut raw chicken breast cut into small pieces
  • 3/4 tsp cumin
  • 3/4 tsp turmeric
  • 3/4 tsp coriander
  • 3/4 tsp garlic powder
  • dash ground cloves
  • 1/2 tsp salt
  • 1 yellow onion halved and thinly sliced
  • 1 green bell pepper chopped
  • 1 lemon juiced
  • 2 tbsp extra virgin olive oil

Mini Roasted Potato Chunks

  • 1.5 lb. bag of small red potatoes washed and chopped into little chunks with skin on*
  • 2 tbsp extra virgin olive oil
  • 1 tsp salt
  • 2 tsp Mediterranean Seasoning Blend

Greek Salad

  • 1 5 oz. bag organic mixed greens
  • 1 cucumber diced
  • 4 small tomatoes cut into wedges
  • 1/2 cup crumbled feta cheese
  • 1 tbsp extra virgin olive oil
  • 1 tbsp aged balsamic vinegar
  • 1/2 tsp kosher salt
  • 1 tbsp honey
  • freshly ground pepper

Tahini Sauce

  • 1/2 cup tahini
  • 1/2 tsp salt
  • 1/4 tsp garlic powder
  • 1/2 cup warm water
  • 1 tbsp freshly squeezed lemon juice


Potato Preparation

  1. Preheat oven to 400 roast preferably or bake if you do not have a roast setting.

  2. Place diced potatoes on a baking sheet lined with tin foil.

  3. Toss well with seasoning and oil.

  4. Roast in oven for about 45 minutes until potatoes are very brown and crispy. Turn a few times while cooking.

Chicken Preparation

  1. Sprinkle a little salt on cut chicken and place in a bowl.

  2. Add peppers and onion and all other seasonings through olive oil to chicken. Stir well.

  3. Let marinate in refrigerator for at least 30 minutes and up to all day.

  4. Bring chicken to room temperature.

  5. When potatoes are getting close to being done, heat a cast iron skillet or other large pan to medium-high.

  6. Spray pan with cooking spray. Add 1/2 batch of marinated chicken, peppers and onion.

  7. Cook until chicken is brown, about 15 minutes*. Be sure to brown both sides of chicken.

  8. Place cooked chicken on one section of the serving platter you plan to use and cover with tinfoil.

  9. Repeat with other half of the chicken and peppers.

Salad Preparation

  1. While chicken and potatoes are cooking, mix all salad vegetable ingredients together in a bowl and top with cheese.

  2. Whisk salad dressing ingredients together and set dressing aside.

Tahini Sauce Preparation

  1. Whisk all ingredients together and set aside.

Assembling the Platter for the Bowls

  1. I like to assemble the bowl elements on a platter so everyone can take what they want. (see photo)

  2. Dress the salad and toss it. Place it on it's own section of the platter next to the chicken.

  3. Place potatoes in their own section of the platter.

  4. Drizzle the whole platter with tahini sauce or leave it in a little bowl on the platter so everyone can take what they want.

Recipe Notes

*I used the small blade on my Vidalia Chop Wizard to dice the potatoes.

*When browning chicken in a skillet, let it sit for a while on each side so that it gets a chance to brown.  In other words, don't stir it or flip it too quickly. 

Related Posts