Greek Chicken Bowls with Creamy Tahini Feta Sauce

• servings: 6 servings
• active time: 25 minutes
• total time: 45 minutes

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

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

Directions

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.

Nutrition

• Calories: 358 kcal