Mediterranean Chicken Kale Bowl (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3 tablespoons extra virgin olive oil
02 -
2 tablespoons Dijon mustard
03 -
4 cloves garlic, chopped
04 -
1 tablespoon Italian or Greek seasoning
05 -
1 teaspoon honey
06 -
Chili flakes, salt, and black pepper to taste
07 -
1.5 pounds boneless skinless chicken breasts or thighs, cubed
08 -
3 cups chopped kale
09 -
1/2 cup pitted Greek olives
10 -
1/4 cup peperoncini
11 -
3 tablespoons sesame seeds or pine nuts
12 -
Rice, for serving
13 -
Chopped fresh dill, for garnish
→ Tahini Feta Sauce Ingredients
14 -
4–6 ounces feta cheese
15 -
1/4 cup plain Greek yogurt
16 -
3 tablespoons tahini
17 -
1 clove garlic, grated
18 -
2 tablespoons lemon juice
19 -
1 teaspoon honey
# Instructions:
01 -
Preheat the oven to 425°F. On a baking sheet, toss the chicken with 2 tablespoons olive oil, Dijon mustard, garlic, Italian or Greek seasoning, honey, chili flakes, salt, and black pepper. Bake for 15 minutes, toss, and bake for another 5-10 minutes until cooked through.
02 -
In a bowl, combine kale, 2 tablespoons olive oil, lemon juice, olives, peperoncini, sesame seeds, salt, and chili flakes. Add to the baking sheet with chicken in the last 1-2 minutes of cooking to wilt the kale.
03 -
Blend feta cheese, Greek yogurt, tahini, grated garlic, lemon juice, honey, and 1/4 cup water until smooth. Add more water to thin if necessary. Season with salt and chili flakes.
04 -
Serve chicken and kale over rice, topped with tahini feta sauce and a sprinkle of fresh dill.