Greek Chicken Bowl

Name: Greek Chicken Bowl
Cuisine: Indian
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

Serves 1

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Greek Chicken Bowl

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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.

Greek Chicken Bowl

Greek Chicken Bowl

Directions

Ingredients

Equipment

Tips

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