Ingredients:

Chicken

• 3 tablespoons extra virgin olive oil

• 2 tablespoons Dijon mustard

• 2 Tbsp Greek yogurt

• 4 cloves garlic, chopped

• dried oregano

• onion powder

• 1 Tbsp lemon juice

• 1 teaspoon honey

• chili flakes, salt, and black pepper

• 1 1/2 pounds boneless skinless chicken breasts or thighs

Toppings

• 1/2 cup pitted Greek olives

• 1/4 cup pepperoncini

• 3 tablespoons sesame seeds

• rice, for serving

• chopped fresh dill, for serving

• zucchini, cubed (add salt, oregano and oil)

• crumbled feta

Tahini Sauce

• 6 ounces feta cheese

• 1/4 cup plain Greek yogurt

• 2 tablespoons tahini

• 1 clove garlic, grated

• 2 tablespoons lemon juice

• salt to taste
  

Instructions

Grill the chicken and zucchini:

1. combine all ingredients into a bowl and stir until combined. Let sit for at least 30 minutes to marinade or keep in the freezer for later.

2. while chicken marinates, cut zucchini into bite sized pieces. Add salt, oregano and oil and toss to coat.

3. Once the chicken is ready to cook, skewer the zucchini and place on the grill along with chicken.

4. Grill the chicken for about 3-4 minutes on one side. Once ready to flip, add the zucchini to the grill and cook for another 3-4 minutes until chicken is done.

Make the sauce: 

1. Add all ingredients to blender or bowl and combine. I use an immersion blender.

2. Adjust ingredients to taste. If too bitter, add a little honey.

Assemble bowls:

1. Add rice, zucchini, chicken, pepperoncini, olives, feta, and dill to bowl.

2. Drizzle with tahini sauce and enjoy!