# Greek Chicken Bowl

This Greek chicken bowl is easy, simple, packed with flavor, and great for meal prep.

- Servings: 6 servings
- Cuisine: Indian
- Category: Drink
- Language: en

## 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

## Instructions

1. Add chicken thighs to a large bowl.
2. Add olive oil to the chicken.
3. Add Greek yogurt to the chicken.
4. Add fresh minced garlic, fresh chopped dill, Greek seasoning, salt, and pepper to the chicken.
5. Zest half a lemon over the chicken.
6. Squeeze the juice of one lemon into the bowl.
7. Mix all ingredients for the chicken marinade until well combined.
8. Cover and place the marinated chicken in the fridge for at least an hour, or up to overnight.
9. Add fat-free plain Greek yogurt to a bowl for tzatziki sauce.
10. Add finely diced cucumber, fresh minced garlic, fresh chopped dill, extra virgin olive oil, fresh lemon juice, salt, and pepper to the Greek yogurt.
11. Mix the tzatziki sauce ingredients until well combined.
12. Place the tzatziki sauce in the fridge until ready to serve.
13. Add 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.
14. Mix the cucumber tomato salad ingredients until well combined.
15. Place the cucumber tomato salad in the fridge until ready to serve.
16. Pour chicken bone broth into a pot.
17. Bring the bone broth to a boil over high heat.
18. Add washed jasmine rice to the boiling bone broth and cook according to package instructions.
19. Once the rice is cooked, stir in garlic ghee.
20. Place the marinated chicken thighs on a grill over medium-high heat.
21. Grill the chicken for about 10-12 minutes, then flip them over.
22. Continue grilling until the largest piece of chicken reaches an internal temperature of 180-185°F.
23. Remove the cooked chicken from the grill and let it rest for a few minutes.
24. Slice the grilled chicken thighs into pieces.
25. Assemble your bowl by adding a base of rice.
26. Top the rice with sliced grilled chicken.
27. Add the cucumber tomato salad to the bowl.
28. Spoon tzatziki sauce over the chicken and salad.
29. Sprinkle crumbled feta cheese over the bowl.
30. Mix all ingredients in the bowl and enjoy.

## Equipment

- large bowl
- grater
- spatula
- pot
- gas stove
- tongs
- chopping board
- knife

## 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

## Source

- Original video: https://www.tiktok.com/t/ZP8ScaTd5/
- Recipe page: https://www.cliprecipe.com/recipe/8e6defea-199b-4dfa-a8d5-c2bdb2b75276
- Extracted: 2025-09-27

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt