Greek Chicken Bowls with Creamy Tahini Feta Sauce

Ingredients:

For the Chicken and Kale:

• 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
• 1.5 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:

• 4-6 ounces feta cheese
• 1/4 cup plain Greek yogurt
• 3 tablespoons tahini
• 1 clove garlic, grated
• 2 tablespoons lemon juice
• 1 teaspoon honey
• 1/4 cup water

Instructions:

1. Preheat Oven: Preheat your oven to 425°F (220°C).
2. Prepare the Chicken: In a bowl, toss the chicken cubes with 2 tablespoons olive oil, Dijon mustard, garlic, Italian/Greek seasoning, honey, chili flakes, salt, and pepper.
3. Roast the Chicken: Spread the chicken on a baking sheet and roast in the preheated oven for 15-20 minutes, or until cooked through.
4. Prepare the Kale Salad: In a separate bowl, combine the kale, 2 tablespoons olive oil, lemon juice, olives, pepperoncini, sesame seeds, salt, and chili flakes. Toss to coat.
5. Make the Feta Sauce: Blend all the ingredients for the feta sauce in a blender or food processor until smooth. Add water as needed to reach your desired consistency.
6. Assemble and Serve: Serve the roasted chicken over a bed of rice. Top with the kale salad and drizzle with the feta sauce. Garnish with fresh dill.

Optional: Harissa Oil For an extra kick, you can drizzle a spicy harissa oil over the dish. To make the harissa oil, combine 1 tablespoon harissa paste, 3 tablespoons toasted sesame oil, 1/2 teaspoon smoked paprika, and 1/2 teaspoon chili powder. Season with salt to taste.

Enjoy this flavorful and healthy meal!