Greek Chicken Bowl

Serves 1
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Directions

  1. 1Add the chicken to a large bowl with olive oil, greek yogurt, garlic, dill, seasoning, salt, pepper, zest of lemon and juice of lemon and mix till well combined.
  2. 2Add the chicken to a large bowl with olive oil, greek yogurt, garlic, dill, seasoning, salt, pepper, zest of lemon and juice of lemon and mix till well combined.
  3. 3Add the chicken to a large bowl with olive oil, greek yogurt, garlic, dill, seasoning, salt, pepper, zest of lemon and juice of lemon and mix till well combined.
  4. 4Cover and place in the fridge for at least an hour or up until overnight.
  5. 5Cover and place in the fridge for at least an hour or up until overnight.
  6. 6Cover and place in the fridge for at least an hour or up until overnight.
  7. 7Put together the tziki sauce with greek yogurt, garlic, cucumber, dill, olive oil, lemon juice, salt and pepper and place in the fridge until ready to serve.
  8. 8Put together the tziki sauce with greek yogurt, garlic, cucumber, dill, olive oil, lemon juice, salt and pepper and place in the fridge until ready to serve.
  9. 9Put together the tziki sauce with greek yogurt, garlic, cucumber, dill, olive oil, lemon juice, salt and pepper and place in the fridge until ready to serve.
  10. 10Put together the cucumber tomato salad with diced cucumber, diced tomatoes, red onion, dill, parsley, garlic, olive oil, red wine vinegar, salt and pepper and place in the fridge until ready to serve.
  11. 11Put together the cucumber tomato salad with diced cucumber, diced tomatoes, red onion, dill, parsley, garlic, olive oil, red wine vinegar, salt and pepper and place in the fridge until ready to serve.
  12. 12Put together the cucumber tomato salad with diced cucumber, diced tomatoes, red onion, dill, parsley, garlic, olive oil, red wine vinegar, salt and pepper and place in the fridge until ready to serve.
  13. 13Make the rice with jasmine rice and chicken bone broth.
  14. 14Make the rice with jasmine rice and chicken bone broth.
  15. 15Make the rice with jasmine rice and chicken bone broth.
  16. 16Once done, mix in the ghee.
  17. 17Once done, mix in the ghee.
  18. 18Once done, mix in the ghee.
  19. 19Grill the chicken over medium-high heat flipping half way through until the largest piece reaches 185°F internal.
  20. 20Grill the chicken over medium-high heat flipping half way through until the largest piece reaches 185°F internal.
  21. 21Grill the chicken over medium-high heat flipping half way through until the largest piece reaches 185°F internal.
  22. 22Assemble your bowl and enjoy!
  23. 23Assemble your bowl and enjoy!
  24. 24Assemble your bowl and enjoy!

Ingredients

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

Tips

  • Marinate the chicken for at least an hour or up until overnight.
  • Measurements are estimated, adjust ingredients to your liking.