Greek Chicken Bowl

1h
Serves 1
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Directions

  1. 1Marinate chicken thighs with olive oil, Greek yogurt, minced garlic, dill, Greek seasoning, salt, pepper, lemon zest, and lemon juice for at least an hour or overnight.
  2. 2Prepare tzatziki sauce by mixing Greek yogurt, minced garlic, diced cucumber, dill, olive oil, lemon juice, salt, and pepper.
  3. 3Make cucumber tomato salad by combining diced cucumber, tomatoes, red onion, dill, parsley, minced garlic, olive oil, red wine vinegar, salt, and pepper.
  4. 4Cook jasmine rice in chicken bone broth instead of water; stir in ghee once cooked.
  5. 5Grill marinated chicken thighs over medium-high heat for 10-12 minutes per side, or until internal temperature reaches 185°F.
  6. 6Assemble the bowl with rice, grilled chicken, tzatziki sauce, and cucumber tomato salad; top with crumbled feta.

Ingredients

  • 3 lbs boneless skinless chicken thighs
  • 0.33 cup extra virgin olive oil
  • 1.5 cups fat free greek yogurt
  • 0.25 cup fresh minced garlic
  • 0.66 cup fresh chopped dill
  • 1 Greek seasoning blend
  • 1 salt
  • 1 pepper
  • 0.5 lemon
  • 1 lemon juice
  • 2 cups fat free plain greek yogurt
  • 1.5 tbsp fresh minced garlic
  • 0.75 cup finely diced cucumber
  • 0.5 cup fresh chopped dill
  • 0.25 cup extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 salt
  • 1 pepper
  • 2 cups diced cucumber
  • 1.5 cups diced tomatoes
  • 1 cup finely diced red onion
  • 0.33 cup fresh chopped dill
  • 0.33 cup fresh chopped parsley
  • 1.5 tbsp fresh minced garlic
  • 2 tbsp extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 salt
  • 1 pepper
  • 2 cups jasmine rice
  • 3 cups chicken bone broth
  • 4 tbsp garlic ghee
  • 1 crumbled feta

Equipment

large bowlfridgegrillcutting boardknifemeasuring cupsmeasuring spoons