Greek Chicken Bowls with Tahini Feta Sauce

Ingredients:

• 1.5 pounds boneless, skinless chicken breasts or thighs, cubed
• 3 tablespoons olive oil
• 2 tablespoons Dijon mustard
• 3 cloves garlic, minced
• 1 tablespoon Italian seasoning (or your preferred blend)
• 1 teaspoon honey
• 1/2 teaspoon red pepper flakes (adjust to taste)
• Salt and pepper to taste
• 3 cups chopped kale
• 1/2 cup pitted Greek olives
• 1/4 cup pepperoncini peppers
• 3 tablespoons toasted sesame seeds
• 1/4 cup lemon juice
• 4 ounces feta cheese
• 1/4 cup plain Greek yogurt
• 3 tablespoons tahini
• 1 clove garlic, grated
• 1/4 cup water (or more, as needed)
• Rice (for serving)
• Chopped fresh dill (for garnish)

Instructions:

1. Preheat oven: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Season chicken: In a large bowl, toss the chicken with 2 tablespoons olive oil, Dijon mustard, garlic, Italian seasoning, honey, red pepper flakes, salt, and pepper.
3. Bake chicken: Arrange the chicken on the prepared baking sheet and bake for 15-20 minutes, or until cooked through.
4. Prepare kale salad: In a separate bowl, combine the kale, 1 tablespoon olive oil, lemon juice, olives, pepperoncini, sesame seeds, salt, and pepper.
5. Finish kale: During the last 2-3 minutes of cooking, add the kale to the baking sheet with the chicken to wilt.
6. Make feta sauce: In a blender, combine the feta cheese, Greek yogurt, tahini, garlic, lemon juice, water, salt, and pepper. Blend until smooth. Adjust the consistency with more water if needed.
7. Assemble: Serve the kale salad and chicken over bowls of rice. Drizzle with the feta sauce and garnish with chopped dill.

Optional additions:

• For extra crunch: Add a handful of toasted pine nuts or almonds to the kale salad.
• For a smoky flavor: Add a teaspoon of smoked paprika to the chicken seasoning.
• For a tangy kick: Add a tablespoon of capers to the kale salad.

Enjoy your delicious and flavorful Kale and Chicken dish!