Mediterranean Chicken and Kale Bowl
This Mediterranean Chicken and Kale Bowl brings bright, savory flavors and good nutrition in one dish. It’s quick to make and fills you up without feeling heavy.
Ingredients
Main Ingredients
- 3 tablespoons extra virgin olive oil
- 2 tablespoons Dijon mustard
- 4 cloves garlic, chopped
- 1 tablespoon Italian/Greek seasoning
- 1 teaspoon honey
- Chili flakes, salt, and black pepper to taste
- 1.5 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
- Rice, for serving
- Chopped fresh dill, for garnish
Tahini Feta Sauce Ingredients
- 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
Preparation
- Preheat the oven to 425°F.
- On a baking sheet, toss the chicken with 2 tablespoons olive oil, Dijon mustard, garlic, Italian/Greek seasoning, honey, chili flakes, salt, and black pepper.
Cooking
- Bake for 15 minutes, toss, and bake for another 5–10 minutes until cooked through.
- In a bowl, combine kale, 2 tablespoons olive oil, lemon juice, olives, peperoncini, sesame seeds, salt, and chili flakes.
- Add the kale to the baking sheet with the chicken in the last 1–2 minutes of cooking to wilt it.
- For the tahini feta sauce, blend feta, Greek yogurt, tahini, grated garlic, lemon juice, honey, and 1/4 cup water until smooth. Thin with more water if needed. Season with salt and chili flakes.
Assembly
- Serve the chicken and kale over rice, top with tahini feta sauce, and sprinkle with fresh dill.
Notes
Use boneless thighs for juicier chicken or breasts for leaner meat. Massage the kale with lemon and oil if you want it softer. Toast sesame seeds or pine nuts for more flavor.