Mediterranean Chicken and Kale Bowl: A Flavor-Packed, Nutrient-Dense Meal You’ll Love
Discover a delicious Mediterranean Chicken and Kale Bowl recipe, packed with healthy ingredients and bold flavors.
Ingredients
Scale
- 3 tablespoonsextra virgin olive oil
- 2 tablespoonsDijon mustard
- 4cloves garlic, chopped
- 1 tablespoonItalian/Greek seasoning
- 1 teaspoonhoney
- Chili flakes, salt, and black pepper to taste
- 1 1/2pounds boneless skinless chicken breasts or thighs, cubed
- 3 cupschopped kale
- 1/2 cuppitted Greek olives
- 1/4 cuppeperoncini
- 3 tablespoonssesame seeds or pine nuts
- Rice, for serving
- Chopped fresh dill, for garnish
- Tahini Feta Sauce Ingredients:
- 4–6ounces feta cheese
- 1/4 cupplain Greek yogurt
- 3 tablespoonstahini
- 1clove garlic, grated
- 2 tablespoonslemon juice
- 1 teaspoonhoney
Instructions
- 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. 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 to the baking sheet with chicken in the last 1-2 minutes of cooking to wilt the kale.
- For the tahini feta sauce, blend feta cheese, Greek yogurt, tahini, grated garlic, lemon juice, honey, and 1/4 cup water until smooth. Add more water to thin if necessary. Season with salt and chili flakes.
- Serve chicken and kale over rice, topped with tahini feta sauce and a sprinkle of fresh dill.