Greek Chicken Tahini Bowls (Print Version)
# Ingredients:
→ Chicken Marinade
01 -
3 tablespoons extra virgin olive oil
02 -
2 tablespoons Dijon mustard
03 -
4 cloves garlic, finely chopped
04 -
1 tablespoon Italian or Greek seasoning
05 -
1 teaspoon honey
06 -
Chili flakes, to taste
07 -
Salt and black pepper, to taste
08 -
700 g boneless skinless chicken breasts or thighs, cubed
→ Kale Salad
09 -
3 cups chopped kale
10 -
1 tablespoon extra virgin olive oil (for kale)
11 -
Lemon juice, to taste
12 -
½ cup pitted Greek olives
13 -
¼ cup peperoncini
14 -
3 tablespoons sesame seeds or pine nuts
→ Tahini Feta Sauce
15 -
140 g feta cheese
16 -
¼ cup plain Greek yogurt
17 -
3 tablespoons tahini
18 -
1 clove garlic, grated
19 -
2 tablespoons lemon juice
20 -
1 teaspoon honey
→ For Serving
21 -
Cooked rice
22 -
Fresh dill, chopped
# Instructions:
01 -
Preheat the oven to 220°C (425°F).
02 -
On a baking sheet, toss the cubed chicken with 2 tablespoons olive oil, Dijon mustard, chopped garlic, Greek/Italian seasoning, honey, chili flakes, salt, and pepper until well coated. Spread the seasoned chicken in a single layer and bake for 15 minutes. Toss the chicken and continue baking for another 5-10 minutes until thoroughly cooked and slightly crisp around the edges.
03 -
In a large bowl, combine the chopped kale, 1 tablespoon olive oil, lemon juice, olives, peperoncini, sesame seeds, salt, and chili flakes. Toss well to coat. If desired, add the kale mixture to the sheet pan with chicken during the last 1-2 minutes of cooking to slightly wilt the kale.
04 -
In a blender, combine feta cheese, Greek yogurt, tahini, grated garlic, lemon juice, honey, and ¼ cup water. Blend until smooth, adding more water if needed to achieve desired consistency. Season to taste with salt and chili flakes.
05 -
Divide cooked rice among serving bowls. Top with the chicken and kale salad. Drizzle generously with the tahini feta sauce. Garnish with fresh chopped dill.