Greek Chicken Bowl

Serves 1
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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. 4Pour olive oil over the chicken.
  5. 5Pour olive oil over the chicken.
  6. 6Pour olive oil over the chicken.
  7. 7Add fat-free Greek yogurt to the chicken.
  8. 8Add fat-free Greek yogurt to the chicken.
  9. 9Add fat-free Greek yogurt to the chicken.
  10. 10Add fresh minced garlic, chopped dill, Greek seasoning, salt, and pepper to the chicken.
  11. 11Add fresh minced garlic, chopped dill, Greek seasoning, salt, and pepper to the chicken.
  12. 12Add fresh minced garlic, 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 over the chicken.
  17. 17Squeeze the juice of one lemon over the chicken.
  18. 18Squeeze the juice of one lemon over the chicken.
  19. 19Mix all ingredients for the chicken marinade until well combined and place in the fridge.
  20. 20Mix all ingredients for the chicken marinade until well combined and place in the fridge.
  21. 21Mix all ingredients for the chicken marinade until well combined and place in the fridge.
  22. 22Add 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.
  23. 23Add 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.
  24. 24Add 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.
  25. 25Mix the tzatziki ingredients until well combined and place in the fridge.
  26. 26Mix the tzatziki ingredients until well combined and place in the fridge.
  27. 27Mix the tzatziki ingredients until well combined and place in the fridge.
  28. 28Add 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.
  29. 29Add 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.
  30. 30Add 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.
  31. 31Mix the cucumber tomato salad ingredients until well combined and place in the fridge.
  32. 32Mix the cucumber tomato salad ingredients until well combined and place in the fridge.
  33. 33Mix the cucumber tomato salad ingredients until well combined and place in the fridge.
  34. 34Pour chicken bone broth into a pot and bring to a boil on high heat.
  35. 35Pour chicken bone broth into a pot and bring to a boil on high heat.
  36. 36Pour chicken bone broth into a pot and bring to a boil on high heat.
  37. 37Add washed jasmine rice to the boiling bone broth.
  38. 38Add washed jasmine rice to the boiling bone broth.
  39. 39Add washed jasmine rice to the boiling bone broth.
  40. 40Stir in garlic ghee into the cooked rice.
  41. 41Stir in garlic ghee into the cooked rice.
  42. 42Stir in garlic ghee into the cooked rice.
  43. 43Place marinated chicken thighs on a grill over medium-high heat.
  44. 44Place marinated chicken thighs on a grill over medium-high heat.
  45. 45Place marinated chicken thighs on a grill over medium-high heat.
  46. 46Grill the chicken for 10-12 minutes.
  47. 47Grill the chicken for 10-12 minutes.
  48. 48Grill the chicken for 10-12 minutes.
  49. 49Flip the chicken thighs and grill until they reach an internal temperature of 185°F.
  50. 50Flip the chicken thighs and grill until they reach an internal temperature of 185°F.
  51. 51Flip the chicken thighs and grill until they reach an internal temperature of 185°F.
  52. 52Remove the grilled chicken and let it rest for a few minutes.
  53. 53Remove the grilled chicken and let it rest for a few minutes.
  54. 54Remove the grilled chicken and let it rest for a few minutes.
  55. 55Cut the chicken into slices.
  56. 56Cut the chicken into slices.
  57. 57Cut the chicken into slices.
  58. 58Assemble your bowl with rice, sliced chicken, cucumber tomato salad, tzatziki sauce, and crumbled feta.
  59. 59Assemble your bowl with rice, sliced chicken, cucumber tomato salad, tzatziki sauce, and crumbled feta.
  60. 60Assemble your bowl with rice, sliced chicken, cucumber tomato salad, tzatziki sauce, and crumbled feta.

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 a lemon lemon zest
  • 0.5 a lemon lemon zest
  • 0.5 a lemon lemon zest
  • 1 lemon lemon juice
  • 1 lemon lemon juice
  • 1 lemon 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 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.