Serves 6
Directions
- 1Add chicken thighs to a large bowl.
- 2Add olive oil to the chicken.
- 3Add Greek yogurt to the chicken.
- 4Add fresh minced garlic, fresh chopped dill, Greek seasoning, salt, and pepper to the chicken.
- 5Zest half a lemon over the chicken.
- 6Squeeze the juice of one lemon into the bowl.
- 7Mix all ingredients for the chicken marinade until well combined.
- 8Cover and place the marinated chicken in the fridge for at least an hour, or up to overnight.
- 9Add fat-free plain Greek yogurt to a bowl for tzatziki sauce.
- 10Add finely diced cucumber, fresh minced garlic, fresh chopped dill, extra virgin olive oil, fresh lemon juice, salt, and pepper to the Greek yogurt.
- 11Mix the tzatziki sauce ingredients until well combined.
- 12Place the tzatziki sauce in the fridge until ready to serve.
- 13Add diced cucumber, diced tomatoes, finely diced red onion, fresh chopped dill, fresh chopped parsley, fresh minced garlic, extra virgin olive oil, red wine vinegar, salt, and pepper to a bowl for the cucumber tomato salad.
- 14Mix the cucumber tomato salad ingredients until well combined.
- 15Place the cucumber tomato salad in the fridge until ready to serve.
- 16Pour chicken bone broth into a pot.
- 17Bring the bone broth to a boil over high heat.
- 18Add washed jasmine rice to the boiling bone broth and cook according to package instructions.
- 19Once the rice is cooked, stir in garlic ghee.
- 20Place the marinated chicken thighs on a grill over medium-high heat.
- 21Grill the chicken for about 10-12 minutes, then flip them over.
- 22Continue grilling until the largest piece of chicken reaches an internal temperature of 180-185°F.
- 23Remove the cooked chicken from the grill and let it rest for a few minutes.
- 24Slice the grilled chicken thighs into pieces.
- 25Assemble your bowl by adding a base of rice.
- 26Top the rice with sliced grilled chicken.
- 27Add the cucumber tomato salad to the bowl.
- 28Spoon tzatziki sauce over the chicken and salad.
- 29Sprinkle crumbled feta cheese over the bowl.
- 30Mix all ingredients in the bowl and enjoy.
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
- Greek seasoning blend
- Salt
- pepper
- 0.5 lemon zest
- 1 lemon juice
- 2 cups fat free plain Greek yogurt
- 1.5 tbsp fresh minced garlic
- 0.75 cup finely diced cucumber (skinned)
- 0.5 cup fresh chopped dill
- 0.25 cup extra virgin olive oil
- 1 tbsp fresh lemon juice
- 2 cups diced cucumber (skinned)
- 1.5 cup diced tomatoes (seeds/guts removed)
- 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
- 2 cups jasmine rice (washed)
- 3 cups chicken bone broth
- 4 tbsp garlic ghee
- Crumbled feta
Equipment
large bowlgraterspatulapotgas stovetongschopping boardknife
Tips
- Marinate chicken for at least an hour, or up to overnight, for best flavor.
- Cook jasmine rice in bone broth instead of water for extra flavor and nutrients.
- Grill chicken thighs until they reach an internal temperature of 180-185°F.
- Let chicken rest for a few minutes after grilling before slicing.
- Adjust ingredients to your liking
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