Ingredients:
For the Chicken & Bowls:
3 tablespoons extra virgin olive oil
2 tablespoons Dijon mustard
4 cloves garlic, chopped
1 tablespoon Italian/Greek seasoning
1 teaspoon honey
Chili flakes, salt, and black pepper to taste
1 and 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
For the Tahini Feta Sauce:
5 ounces feta cheese
1/4 cup plain Greek yogurt
3 tablespoons tahini
1 clove garlic, grated
2 tablespoons lemon juice
1 teaspoon honey
Directions:
Preheat the oven to 425° F.
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 for 15 minutes, toss, and bake another 5-10 minutes
– or until cooked through.
Meanwhile, combine the kale, remaining olive oil, lemon juice, olives, peperoncini, 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.
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.
Serve the kale salad and chicken over bowls of rice. Drizzle over the feta sauce and top with dill.
Prep Time: 25 minutes | Cooking Time: 20 minutes | Total Time: 45 minutes | Servings: 6