Chicken Tahini Bowls (Print Version)
# Ingredients:
→ Chicken Marinade
01 -
700 g boneless, skinless chicken breasts or thighs, diced
02 -
3 tablespoons extra virgin olive oil
03 -
4 garlic cloves, minced
04 -
2 tablespoons Dijon mustard
05 -
1 teaspoon honey
06 -
1 tablespoon Greek or Italian seasoning
07 -
Salt and black pepper, as needed
08 -
Chili flakes, adjust to taste
→ Kale Salad
09 -
3 cups shredded kale
10 -
Lemon juice, as desired
11 -
1 tablespoon olive oil (for tossing the kale)
12 -
¼ cup peperoncini
13 -
½ cup Greek olives, pitted
14 -
3 tablespoons pine nuts or sesame seeds
→ Tahini Feta Sauce
15 -
140 g crumbled feta cheese
16 -
1 clove garlic, finely grated
17 -
3 tablespoons tahini
18 -
¼ cup Greek yogurt, plain
19 -
2 tablespoons fresh lemon juice
20 -
1 teaspoon honey
→ For Serving
21 -
Rice, fully cooked
22 -
Fresh dill, roughly chopped
# Instructions:
01 -
Turn the oven on to 220°C (425°F) and let it heat up.
02 -
Mix the diced chicken with garlic, mustard, olive oil, honey, seasoning, salt, pepper, and chili flakes on a baking tray until it's evenly coated.
03 -
Spread the chicken in a single layer and bake for 15 minutes. Toss the pieces, then bake for another 5–10 minutes until golden brown and tender.
04 -
Combine shredded kale, olives, lemon juice, peperoncini, sesame seeds, oil, a bit of salt, and chili flakes in a big bowl. Toss everything until coated.
05 -
If you'd like, toss the kale on the sheet pan with the chicken during the last minute or two in the oven to slightly soften it.
06 -
Put feta, yogurt, tahini, garlic, lemon juice, honey, and ¼ cup water in a blender. Blend until smooth, adding more water to adjust the thickness. Taste and add salt or a pinch of chili flakes if needed.
07 -
Spoon some rice into each serving dish. Add the roasted chicken and kale salad on top. Finish by pouring the tahini feta sauce over everything and sprinkling with fresh dill.