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Greek Chicken Bowls with Tahini Feta Sauce
Ingredients
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons Dijon mustard
  • 4 cloves garlic, chopped
  • 1 tablespoon Italian/Greek seasoning (see notes)
  • 1 teaspoon honey
  • chili flakes, salt, and black pepper
  • 1 ½ pounds boneless skinless chicken breasts or thighs, cubed
  • 3 cups chopped kale
  • ½ cup pitted Greek olives
  •  
  • ¼ cup peperoncini
  • 3 tablespoons sesame seeds or pine nuts
  • rice, for serving
  • chopped fresh dill, for serving
  • subheading: TAHINI FETA SAUCE:
  • 4 to 6 ounces feta cheese
  • ¼ cup plain Greek yogurt
  • 3 tablespoons tahini
  • 1 clove garlic, grated
  • 2 tablespoons lemon juice
  •  
  • 1 teaspoon honey
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