Description
This Greek Chicken Bowl is not just a meal; it’s a celebration of flavors and nourishment.
Ingredients
Scale
- 3 tablespoons extra virgin olive oil
- 2 tablespoons Dijon mustard
- 4 cloves garlic, chopped
- 1 tablespoon Italian or Greek seasoning
- 1 teaspoon honey
- Chili flakes, salt, and black pepper to taste
- 1 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
- Cooked rice, for serving
- Chopped fresh dill, for garnish
- 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
Instructions
- Start by preheating your oven to 425°F. This temperature is perfect for achieving golden, juicy chicken. On a baking sheet, combine the cubed chicken with two tablespoons of olive oil, Dijon mustard, chopped garlic, Greek seasoning, honey, chili flakes, salt, and pepper. Make sure each piece of chicken is well coated in this savory mixture. Once everything is combined, bake for approximately 15 minutes, then give the chicken a toss and return to the oven for another 5-10 minutes until it reaches a safe internal temperature and the juices run clear.
- While the chicken is baking, it’s time to bring together the salad. In a large bowl, combine the chopped kale with two tablespoons of olive oil, lemon juice, Greek olives, peperoncini, sesame seeds, salt, and chili flakes. Toss the ingredients until the kale is well coated. For a softer texture, consider adding the kale to the baking sheet with the chicken for the last 1-2 minutes of cooking. This will lightly wilt the greens, making them more palatable and reducing their bitterness.
- In a blender, add feta cheese, Greek yogurt, tahini, grated garlic, lemon juice, and honey. Pour in about a quarter cup of water and blend until you achieve a luscious, creamy texture. If you prefer a thinner consistency, add more water until it reaches your desired thickness. Taste and add salt and chili flakes to adjust the flavor as needed; this sauce is the star of the dish!
- To bring this beautiful dish together, serve the kale salad and the succulent chicken over bowls of fluffy cooked rice. Generously drizzle the creamy tahini feta sauce over the top and finish with a sprinkle of freshly chopped dill to add a burst of color and flavor. These bowls are not only delightful to taste but also a feast for the eyes.
Notes
Marinate the chicken for at least 30 minutes for extra depth of flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
Nutrition
- Calories: 500 kcal
- Sodium: 700 mg
- Protein: 35 g