Greek Chicken Bowl
Serves 1
Directions
- 1Add chicken thighs to a large bowl.
- 2Pour olive oil over the chicken.
- 3Add fat-free Greek yogurt to the chicken.
- 4Add fresh minced garlic, chopped dill, Greek seasoning, salt, and pepper to the chicken.
- 5Zest half a lemon over the chicken.
- 6Squeeze the juice of one lemon over the chicken.
- 7Mix all ingredients for the chicken marinade until well combined and place in the fridge.
- 8Add fat-free plain Greek yogurt, fresh minced garlic, finely diced cucumber, fresh chopped dill, olive oil, fresh lemon juice, salt, and pepper to a bowl for the tzatziki sauce.
- 9Mix the tzatziki ingredients until well combined and place in the fridge.
- 10Add 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.
- 11Mix the cucumber tomato salad ingredients until well combined and place in the fridge.
- 12Pour chicken bone broth into a pot and bring to a boil on high heat.
- 13Add washed jasmine rice to the boiling bone broth.
- 14Stir in garlic ghee into the cooked rice.
- 15Place marinated chicken thighs on a grill over medium-high heat.
- 16Grill the chicken for 10-12 minutes.
- 17Flip the chicken thighs and grill until they reach an internal temperature of 185°F.
- 18Remove the grilled chicken and let it rest for a few minutes.
- 19Cut the chicken into slices.
- 20Assemble your bowl with rice, sliced chicken, cucumber tomato salad, tzatziki sauce, and crumbled feta.
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 a lemon lemon zest
- 1 lemon 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 bowlgraterspatulapotstovegrilltongscutting boardknifeplate
Tips
- Marinate the 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.
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