Greek Tahini Chicken Bowl (Print Version)
# Ingredients:
→ Marinade for Chicken
01 -
700 g of cubed chicken breasts or thighs, without skin or bones
02 -
1 teaspoon of honey
03 -
2 tablespoons of Dijon mustard
04 -
1 tablespoon of dried Italian or Greek herbs
05 -
3 tablespoons of good olive oil
06 -
Chili flakes as much as you like
07 -
Salt and black pepper, to your taste
08 -
4 cloves of garlic, minced finely
→ Salad with Kale
09 -
3 cups of freshly chopped kale leaves
10 -
Peperoncini, about ¼ cup
11 -
Lemon juice, add as much as you prefer
12 -
½ cup of Greek olives, pitted
13 -
1 tablespoon of olive oil (just for the kale)
14 -
3 tablespoons of pine nuts or sesame seeds
→ Sauce with Feta and Tahini
15 -
1 clove of garlic, grated
16 -
¼ cup of plain Greek yogurt
17 -
2 tablespoons of lemon juice
18 -
3 tablespoons of tahini
19 -
140 g feta cheese
20 -
1 teaspoon of honey
→ Additional Serve Ideas
21 -
Chopped fresh dill
22 -
Cooked rice
# Instructions:
01 -
Set your oven to 220°C (425°F) and let it heat up.
02 -
Mix the chicken pieces on a baking tray with the olive oil, mustard, garlic, herbs, honey, chili flakes, salt, and pepper till every piece is coated.
03 -
Lay the seasoned chicken evenly on a baking tray and bake for 15 minutes. Stir it up and bake a bit longer, 5 to 10 more minutes, until it’s crispy at the edges and done in the middle.
04 -
In a big bowl, mix the kale, olive oil, lemon juice, olives, peperoncini, seeds or nuts, and give it a good toss so everything is nice and dressed.
05 -
If you want, toss the kale mix onto the baking tray with the chicken during the last minute or two, just to soften it up a bit.
06 -
Combine the feta, Greek yogurt, tahini, grated garlic, lemon juice, honey, and ¼ cup of water in a blender. Blend until smooth, adding a splash of water if it’s too thick. Taste and add salt or chili flakes if needed.
07 -
Scoop the rice into bowls. Pile the chicken and kale salad on top. Spoon the feta sauce over everything, and finish with a sprinkle of dill.
# Notes:
01 -
Can’t find a Greek/Italian mix? Just toss oregano, basil, thyme, and rosemary together.
02 -
The feta sauce will stay good in the fridge for up to 3 days.
03 -
Swap out rice for cauliflower rice if you’re watching carbs.