halfbakedharvest5.0
Greek Chicken Bowls with Creamy Tahini Feta Sauce
Street food inspired oven-roasted lemon dijon chicken, served bowl style with all the extras!
👥 6 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 25 min🔥 Cook: 20 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●baking sheet
- ●bowl
- ●blender
- ●oven
📝 Preparation Steps
1
1. Preheat the oven to 425° F. 2. On a baking sheet, toss the chicken with 2 tablespoons olive oil, the Dijon, garlic, Greek/Italian seasoning, honey, chili flakes, salt, and pepper. Bake ⏱️ 15 minutes, toss and bake another ⏱️ 5-10 minutes - or until cooked through. 3. Meanwhile, combine the kale, 2 tablespoons olive oil, lemon juice, olives, pepperoncini, sesame seeds, salt, and chili flakes. If desired, add the kale to the sheet pan with chicken during the last ⏱️ 1-2 minutes of cooking to wilt the kale. 4. To make the feta sauce. Combine all ingredients and 1/4 cup water in a blender and blend until smooth. If needed, add water to thin the sauce as desired. Season to taste with salt and chili flakes. 5. Serve the kale salad and chicken over bowls of rice. Drizzle over the feta sauce and spicy oil. Top with dill.
garlic, chopped4 clovesgarlic, grated1 clovehoney1 teaspoonchili flakes, salt, and black pepperchopped kale3 cupslemon juice2 tablespoonsrice, for serving
Nutrition Facts
calories
358 kcal
serving Size
1 serving
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...