# Greek Chicken Bowl

This Greek chicken bowl is an easy, simple, flavorful dish packed with fresh ingredients, perfect for meal prep.

- Servings: 6 servings
- Cuisine: Indian
- Category: Drink
- Language: en

## 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

## Instructions

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

## Equipment

- large bowl
- grater
- grill
- spatula
- knife
- cutting board
- pot

## 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.

## Source

- Original video: https://www.facebook.com/share/r/1CURfVDuQ1/
- Recipe page: https://www.cliprecipe.com/recipe/d96244ab-53a8-4947-9351-48cf5dc190ed
- Extracted: 2025-09-08

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt