Greek Chicken Bowl
Serves 6
Directions
- 1Add the chicken to a large bowl along with the marinade ingredients and mix until well combined.
- 2Cover the marinated chicken and place it in the fridge for at least an hour or up until overnight.
- 3Put together the tzatziki sauce by combining fat-free plain Greek yogurt, fresh minced garlic, finely diced cucumber, fresh chopped dill, extra virgin olive oil, fresh lemon juice, salt, and pepper, and then place it in the fridge until ready to serve.
- 4Put together the 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, and then place it in the fridge until ready to serve.
- 5Make the rice according to package instructions, substituting water for chicken bone broth, and once done, mix in the ghee.
- 6Grill the marinated chicken over medium-high heat for 10-12 minutes.
- 7Flip the chicken thighs halfway through grilling.
- 8Continue grilling until the largest piece reaches approximately 180-185°F internal temperature.
- 9Remove chicken from grill and let it rest for a few minutes.
- 10Cut up the chicken.
- 11Assemble your bowl with rice, chicken, cucumber tomato salad, tzatziki, and crumbled feta.
Ingredients
- 3 lbs boneless skinless chicken thighs
- 1 1/3 cup extra virgin olive oil
- 1.5 cups fat free greek yogurt
- 1.5 tbsp fresh mined garlic
- 2 3/3 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 2 tbsp fresh lemon juice
- Salt
- Pepper
- 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 3 tbsp extra virgin olive oil
- 2 3 tbsp red wine vinegar
- Salt
- Pepper
- 2 cups jasmine rice (washed)
- 3 cups chicken bone broth
- 4 tbsp garlic ghee
- Crumbled feta
Equipment
large bowlgratergrillspatulaknifecutting boardpot
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.
- Bring chicken thighs to an internal temperature of around 180-185°F for optimal doneness.
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