Greek Dijon Chicken & Tahini Feta Bowls

Ingredients

• Chicken Breasts — 2lb boneless skinless ($7.00)
• Extra Virgin Olive Oil — 2 Tbsp marinade base ($0.30)
• Dijon Mustard — 3 Tbsp marinade binder ($0.30)
• Garlic Cloves — 6 whole chopped for marinade ($0.30)
• Honey — 1.5 tsp marinade glaze ($0.10)
• Italian/Greek Seasoning — 2 Tbsp marinade seasoning ($0.50)
• Salt — 1 tsp marinade seasoning ($0.05)
• Black Pepper — 0.5 tsp marinade seasoning ($0.05)
• Red Pepper Flakes — 0.5 tsp marinade heat ($0.05)
• Jasmine Rice — 2.25 cups dry ($1.20)
• Chopped Kale — 5 cups fresh leaves stemmed ($1.50)
• Greek Olives — 1 cup pitted halved ($1.50)
• Peperoncini — 0.5 cup sliced ($0.80)
• Pine Nuts — 4 Tbsp toasted ($2.50)
• Feta Cheese — 8oz block or crumbled ($3.50)
• Plain Greek Yogurt — 0.5 cup protein booster ($0.75)
• Tahini — 4 Tbsp sesame paste ($1.00)
• Garlic Cloves — 2 whole grated for sauce ($0.10)
• Lemon Juice — 1 whole fresh squeezed ($0.50)
• Honey — 1 tsp sauce balancer ($0.05)
• Chili Flakes — 0.5 tsp sauce heat ($0.00)

Instructions

1. 1Marinate and Bake Chicken — Preheat the oven to 425F. In a large bowl whisk together 2 tbsp olive oil 3 tbsp Dijon mustard 6 chopped garlic cloves 2 tbsp Italian/Greek seasoning 1.5 tsp honey 1 tsp salt 0.5 tsp black pepper and 0.5 tsp red pepper flakes. Toss the chicken breasts in the marinade transfer to a baking dish and bake for 20-25 minutes until internal temperature hits 165F. Let rest for 5 minutes before slicing.
2. 2Cook Rice — While the chicken bakes prepare the 2.25 cups of dry jasmine rice according to package instructions until fluffy. Set aside.
3. 3Blend Tahini Feta Sauce — In a food processor or blender combine the 8oz feta cheese 0.5 cup Greek yogurt 4 tbsp tahini 2 grated garlic cloves juice of 1 lemon 1 tsp honey 0.5 tsp chili flakes and 2-3 tablespoons of warm water. Blend until completely smooth and creamy.
4. 4Toss Salad — In a large bowl add the 5 cups of chopped kale and massage briefly with your hands until softened. Fold in the 1 cup of pitted Greek olives 0.5 cup peperoncini and 4 tbsp toasted pine nuts.
5. 5Assemble — Divide the cooked jasmine rice massaged kale salad and sliced Dijon chicken evenly among 6 meal prep containers. Serve the tahini feta sauce on the side or spooned over the top just before eating.