Greek Chicken Bowls with Creamy Tahini Feta Sauce

By Tieghan Gerard · halfbakedharvest.com

30 minServes 6

Roasted cubed chicken and massaged kale over rice, topped with a creamy tahini-feta sauce.

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prepPreheat oven to 425°F / 220°C
2 tablespoons extra virgin olive oil (for chicken)	Toss chicken with oil, mustard, garlic, seasoning, honey, chili, salt & pepper	Bake 425°F / 220°C, 15 min, toss, bake 5–10 min until cooked through	Serve kale & chicken over rice, drizzle sauce, top with dill
2 tablespoons Dijon mustard
4 cloves garlic, chopped
1 tablespoon Italian/Greek seasoning
1 teaspoon honey
chili flakes, salt, and black pepper
680 g boneless skinless chicken breasts or thighs, cubed
90 g chopped kale	Combine kale, oil, lemon juice, olives, peperoncini, sesame seeds, salt & chili
1 tablespoon extra virgin olive oil (for kale)
2 tablespoons lemon juice (for kale)
140 g pitted Greek olives
60 g peperoncini
3 tablespoons sesame seeds or pine nuts
4–6 ounces / 115–170 g feta cheese	Blend feta, yogurt, tahini, garlic, lemon juice, honey & 1/4 cup water until smooth
60 ml plain Greek yogurt
3 tablespoons tahini
1 clove garlic, grated
2 tablespoons lemon juice (for sauce)
1 teaspoon honey (for sauce)

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