Description
Discover the ultimate blend of taste and nutrition with our Greek Chicken Bowls, a street food-inspired dish that brings a slice of the Mediterranean right to your kitchen. This recipe features oven-roasted lemon dijon chicken, richly seasoned and paired with a colorful kale salad, all brought together with a decadent creamy tahini feta sauce. It’s a perfect choice for anyone looking to add a burst of flavor to their meal prep or weeknight dinner rotation.
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
Instructions
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
- Cook Time: 20 minutes