Greek Chicken Bowl
Serves 6
Directions
- 1Add the chicken to a large bowl along with the marinade ingredients and mix until well combined.
- 2Cover and place the marinated chicken in the fridge for at least an hour or up until overnight.
- 3Whip up a fresh tzatziki sauce by combining Greek yogurt, minced garlic, finely diced cucumber, fresh chopped dill, extra virgin olive oil, fresh lemon juice, salt, and pepper.
- 4Place the tzatziki sauce in the fridge until ready to serve.
- 5Put together a simple cucumber tomato salad by combining 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.
- 6Once done, place the cucumber tomato salad in the fridge.
- 7Cook jasmine rice according to package instructions, but substitute water for chicken bone broth.
- 8Once the rice is done, mix in a little bit of ghee.
- 9Grill the marinated chicken thighs over medium-high heat.
- 10Let the chicken sit for about 10 to 12 minutes on one side.
- 11Flip the chicken thighs.
- 12Bring chicken thighs up to around 180-185°F internal temperature before pulling them off.
- 13Once done, let the chicken rest for a few minutes.
- 14Cut up the grilled chicken.
- 15Assemble your bowl with rice, chicken, cucumber tomato salad, tzatziki, and crumbled feta, 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 mined 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 bowlgraterspatulapotstovegrilltongsspatulacutting boardknifeplate
Tips
- For the chicken marinade, let it go up to overnight for more flavor.
- Cook jasmine rice in bone broth instead of water for extra flavor and nutrients.
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