Greek Chicken Bowl

Serves 6
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Directions

  1. 1Add chicken thighs to a large bowl.
  2. 2Add chicken thighs to a large bowl.
  3. 3Add chicken thighs to a large bowl.
  4. 4Add olive oil to the chicken.
  5. 5Add olive oil to the chicken.
  6. 6Add olive oil to the chicken.
  7. 7Add Greek yogurt to the chicken.
  8. 8Add Greek yogurt to the chicken.
  9. 9Add Greek yogurt to the chicken.
  10. 10Add fresh minced garlic, fresh chopped dill, Greek seasoning, salt, and pepper to the chicken.
  11. 11Add fresh minced garlic, fresh chopped dill, Greek seasoning, salt, and pepper to the chicken.
  12. 12Add fresh minced garlic, fresh chopped dill, Greek seasoning, salt, and pepper to the chicken.
  13. 13Zest half a lemon over the chicken.
  14. 14Zest half a lemon over the chicken.
  15. 15Zest half a lemon over the chicken.
  16. 16Squeeze the juice of one lemon into the bowl.
  17. 17Squeeze the juice of one lemon into the bowl.
  18. 18Squeeze the juice of one lemon into the bowl.
  19. 19Mix all ingredients for the chicken marinade until well combined.
  20. 20Mix all ingredients for the chicken marinade until well combined.
  21. 21Mix all ingredients for the chicken marinade until well combined.
  22. 22Cover and place the marinated chicken in the fridge for at least an hour, or up to overnight.
  23. 23Cover and place the marinated chicken in the fridge for at least an hour, or up to overnight.
  24. 24Cover and place the marinated chicken in the fridge for at least an hour, or up to overnight.
  25. 25Add fat-free plain Greek yogurt to a bowl for tzatziki sauce.
  26. 26Add fat-free plain Greek yogurt to a bowl for tzatziki sauce.
  27. 27Add fat-free plain Greek yogurt to a bowl for tzatziki sauce.
  28. 28Add finely diced cucumber, fresh minced garlic, fresh chopped dill, extra virgin olive oil, fresh lemon juice, salt, and pepper to the Greek yogurt.
  29. 29Add finely diced cucumber, fresh minced garlic, fresh chopped dill, extra virgin olive oil, fresh lemon juice, salt, and pepper to the Greek yogurt.
  30. 30Add finely diced cucumber, fresh minced garlic, fresh chopped dill, extra virgin olive oil, fresh lemon juice, salt, and pepper to the Greek yogurt.
  31. 31Mix the tzatziki sauce ingredients until well combined.
  32. 32Mix the tzatziki sauce ingredients until well combined.
  33. 33Mix the tzatziki sauce ingredients until well combined.
  34. 34Place the tzatziki sauce in the fridge until ready to serve.
  35. 35Place the tzatziki sauce in the fridge until ready to serve.
  36. 36Place the tzatziki sauce in the fridge until ready to serve.
  37. 37Add 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.
  38. 38Add 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.
  39. 39Add 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.
  40. 40Mix the cucumber tomato salad ingredients until well combined.
  41. 41Mix the cucumber tomato salad ingredients until well combined.
  42. 42Mix the cucumber tomato salad ingredients until well combined.
  43. 43Place the cucumber tomato salad in the fridge until ready to serve.
  44. 44Place the cucumber tomato salad in the fridge until ready to serve.
  45. 45Place the cucumber tomato salad in the fridge until ready to serve.
  46. 46Pour chicken bone broth into a pot.
  47. 47Pour chicken bone broth into a pot.
  48. 48Pour chicken bone broth into a pot.
  49. 49Bring the bone broth to a boil over high heat.
  50. 50Bring the bone broth to a boil over high heat.
  51. 51Bring the bone broth to a boil over high heat.
  52. 52Add washed jasmine rice to the boiling bone broth and cook according to package instructions.
  53. 53Add washed jasmine rice to the boiling bone broth and cook according to package instructions.
  54. 54Add washed jasmine rice to the boiling bone broth and cook according to package instructions.
  55. 55Once the rice is cooked, stir in garlic ghee.
  56. 56Once the rice is cooked, stir in garlic ghee.
  57. 57Once the rice is cooked, stir in garlic ghee.
  58. 58Place the marinated chicken thighs on a grill over medium-high heat.
  59. 59Place the marinated chicken thighs on a grill over medium-high heat.
  60. 60Place the marinated chicken thighs on a grill over medium-high heat.
  61. 61Grill the chicken for about 10-12 minutes, then flip them over.
  62. 62Grill the chicken for about 10-12 minutes, then flip them over.
  63. 63Grill the chicken for about 10-12 minutes, then flip them over.
  64. 64Continue grilling until the largest piece of chicken reaches an internal temperature of 180-185°F.
  65. 65Continue grilling until the largest piece of chicken reaches an internal temperature of 180-185°F.
  66. 66Continue grilling until the largest piece of chicken reaches an internal temperature of 180-185°F.
  67. 67Remove the cooked chicken from the grill and let it rest for a few minutes.
  68. 68Remove the cooked chicken from the grill and let it rest for a few minutes.
  69. 69Remove the cooked chicken from the grill and let it rest for a few minutes.
  70. 70Slice the grilled chicken thighs into pieces.
  71. 71Slice the grilled chicken thighs into pieces.
  72. 72Slice the grilled chicken thighs into pieces.
  73. 73Assemble your bowl by adding a base of rice.
  74. 74Assemble your bowl by adding a base of rice.
  75. 75Assemble your bowl by adding a base of rice.
  76. 76Top the rice with sliced grilled chicken.
  77. 77Top the rice with sliced grilled chicken.
  78. 78Top the rice with sliced grilled chicken.
  79. 79Add the cucumber tomato salad to the bowl.
  80. 80Add the cucumber tomato salad to the bowl.
  81. 81Add the cucumber tomato salad to the bowl.
  82. 82Spoon tzatziki sauce over the chicken and salad.
  83. 83Spoon tzatziki sauce over the chicken and salad.
  84. 84Spoon tzatziki sauce over the chicken and salad.
  85. 85Sprinkle crumbled feta cheese over the bowl.
  86. 86Sprinkle crumbled feta cheese over the bowl.
  87. 87Sprinkle crumbled feta cheese over the bowl.
  88. 88Mix all ingredients in the bowl and enjoy.
  89. 89Mix all ingredients in the bowl and enjoy.
  90. 90Mix all ingredients in the 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 minced garlic
  • 0.25 cup fresh minced garlic
  • 0.25 cup fresh minced garlic
  • 0.66 cup fresh chopped dill
  • 0.66 cup fresh chopped dill
  • 0.66 cup fresh chopped dill
  • Greek seasoning blend
  • Greek seasoning blend
  • Greek seasoning blend
  • 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 (skinned)
  • 0.75 cup finely diced cucumber (skinned)
  • 0.75 cup finely diced cucumber (skinned)
  • 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
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh lemon juice
  • 2 cups diced cucumber (skinned)
  • 2 cups diced cucumber (skinned)
  • 2 cups diced cucumber (skinned)
  • 1.5 cup diced tomatoes (seeds/guts removed)
  • 1.5 cup diced tomatoes (seeds/guts removed)
  • 1.5 cup diced tomatoes (seeds/guts removed)
  • 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
  • 2 tbsp extra virgin olive oil
  • 2 tbsp extra virgin olive oil
  • 2 tbsp extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 2 tbsp red wine vinegar
  • 2 tbsp red wine vinegar
  • 2 cups jasmine rice (washed)
  • 2 cups jasmine rice (washed)
  • 2 cups jasmine rice (washed)
  • 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

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
Greek Chicken Bowl | Clip Recipe