Chicken Tahini Bowls (Print Version)
# Ingredients:
→ Chicken Marinade
01 -
700 g cubed chicken breasts or thighs, boneless and skinless
02 -
1 teaspoon honey
03 -
4 garlic cloves, finely minced
04 -
1 tablespoon Italian or Greek herb blend
05 -
Chili flakes, as much as you like
06 -
3 tablespoons extra virgin olive oil
07 -
Salt and black pepper to your liking
08 -
2 tablespoons Dijon mustard
→ Kale Salad
09 -
3 tablespoons sesame seeds or pine nuts
10 -
3 cups kale, chopped up
11 -
¼ cup sliced peperoncini
12 -
1 tablespoon olive oil to coat the kale
13 -
½ cup pitted Greek olives
14 -
Lemon juice to taste
→ Tahini Feta Sauce
15 -
3 tablespoons tahini
16 -
140 g feta cheese
17 -
1 teaspoon honey
18 -
¼ cup plain Greek yogurt
19 -
1 grated garlic clove
20 -
2 tablespoons fresh lemon juice
→ For Serving
21 -
Chopped fresh dill
22 -
Cooked white or brown rice
# Instructions:
01 -
Set your oven to 425°F (220°C) and let it heat up.
02 -
Mix cubed chicken with honey, olive oil, mustard, garlic, seasoning mix, salt, pepper, and chili flakes right on a sheet pan. Make sure it’s evenly coated.
03 -
Spread the seasoned chicken in one layer and bake for 15 minutes. Flip it over, then bake for another 5 to 10 minutes, letting the edges get crisp and golden.
04 -
Grab a big bowl and toss kale with olive oil, lemon juice, olives, peperoncini, and sesame seeds. Add some chili flakes and salt if you want more flavor.
05 -
If you’d like softer kale, toss the mixed salad onto the chicken sheet during the last couple of minutes in the oven.
06 -
Put feta, yogurt, tahini, garlic, honey, and lemon juice in a blender. Add ¼ cup of water and blend smooth. Add more water if the sauce feels too thick. Taste and adjust salt or chili flakes as needed.
07 -
Dish up some rice in bowls. Add the baked chicken and kale salad on top. Pour the feta-tahini sauce generously over everything, and sprinkle with dill.
# Notes:
01 -
If you’re out of Greek or Italian seasoning, mix together dried thyme, basil, oregano, and rosemary.
02 -
Make the tahini sauce ahead—it stays good for up to 3 days if kept chilled.
03 -
For a lighter option, serve everything on cauliflower rice instead of regular rice.