Greek Chicken Bowl

Serves 6
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Directions

  1. 1Add the chicken to a large bowl along with the marinade ingredients and mix until well combined.
  2. 2Add the chicken to a large bowl along with the marinade ingredients and mix until well combined.
  3. 3Add the chicken to a large bowl along with the marinade ingredients and mix until well combined.
  4. 4Cover the marinated chicken and place it in the fridge for at least an hour or up until overnight.
  5. 5Cover the marinated chicken and place it in the fridge for at least an hour or up until overnight.
  6. 6Cover the marinated chicken and place it in the fridge for at least an hour or up until overnight.
  7. 7Put 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.
  8. 8Put 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.
  9. 9Put 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.
  10. 10Put 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.
  11. 11Put 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.
  12. 12Put 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.
  13. 13Make the rice according to package instructions, substituting water for chicken bone broth, and once done, mix in the ghee.
  14. 14Make the rice according to package instructions, substituting water for chicken bone broth, and once done, mix in the ghee.
  15. 15Make the rice according to package instructions, substituting water for chicken bone broth, and once done, mix in the ghee.
  16. 16Grill the marinated chicken over medium-high heat for 10-12 minutes.
  17. 17Grill the marinated chicken over medium-high heat for 10-12 minutes.
  18. 18Grill the marinated chicken over medium-high heat for 10-12 minutes.
  19. 19Flip the chicken thighs halfway through grilling.
  20. 20Flip the chicken thighs halfway through grilling.
  21. 21Flip the chicken thighs halfway through grilling.
  22. 22Continue grilling until the largest piece reaches approximately 180-185°F internal temperature.
  23. 23Continue grilling until the largest piece reaches approximately 180-185°F internal temperature.
  24. 24Continue grilling until the largest piece reaches approximately 180-185°F internal temperature.
  25. 25Remove chicken from grill and let it rest for a few minutes.
  26. 26Remove chicken from grill and let it rest for a few minutes.
  27. 27Remove chicken from grill and let it rest for a few minutes.
  28. 28Cut up the chicken.
  29. 29Cut up the chicken.
  30. 30Cut up the chicken.
  31. 31Assemble your bowl with rice, chicken, cucumber tomato salad, tzatziki, and crumbled feta.
  32. 32Assemble your bowl with rice, chicken, cucumber tomato salad, tzatziki, and crumbled feta.
  33. 33Assemble your bowl with rice, chicken, cucumber tomato salad, tzatziki, and crumbled feta.

Ingredients

  • 3 lbs boneless skinless chicken thighs
  • 3 lbs boneless skinless chicken thighs
  • 3 lbs boneless skinless chicken thighs
  • 1 1/3 cup extra virgin olive oil
  • 1 1/3 cup extra virgin olive oil
  • 1 1/3 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
  • 1.5 tbsp fresh mined garlic
  • 1.5 tbsp fresh mined garlic
  • 1.5 tbsp fresh mined garlic
  • 2 3/3 cup fresh chopped dill
  • 2 3/3 cup fresh chopped dill
  • 2 3/3 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 2 tbsp fresh lemon juice
  • 1 2 tbsp fresh lemon juice
  • 1 2 tbsp fresh lemon juice
  • Salt
  • Salt
  • Salt
  • Pepper
  • Pepper
  • Pepper
  • 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 3 tbsp extra virgin olive oil
  • 2 3 tbsp extra virgin olive oil
  • 2 3 tbsp extra virgin olive oil
  • 2 3 tbsp red wine vinegar
  • 2 3 tbsp red wine vinegar
  • 2 3 tbsp red wine vinegar
  • Salt
  • Salt
  • Salt
  • Pepper
  • Pepper
  • Pepper
  • 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 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.