Greek Chicken Bowl

Serves 1
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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 and place the chicken in the fridge for at least an hour or up to overnight.
  5. 5Cover and place the chicken in the fridge for at least an hour or up to overnight.
  6. 6Cover and place the chicken in the fridge for at least an hour or up to overnight.
  7. 7Prepare the tzatziki sauce and place it in the fridge until ready to serve.
  8. 8Prepare the tzatziki sauce and place it in the fridge until ready to serve.
  9. 9Prepare the tzatziki sauce and place it in the fridge until ready to serve.
  10. 10Prepare the cucumber tomato salad and place it in the fridge until ready to serve.
  11. 11Prepare the cucumber tomato salad and place it in the fridge until ready to serve.
  12. 12Prepare the cucumber tomato salad and place it in the fridge until ready to serve.
  13. 13Make the jasmine rice according to package instructions, substituting water for chicken bone broth.
  14. 14Make the jasmine rice according to package instructions, substituting water for chicken bone broth.
  15. 15Make the jasmine rice according to package instructions, substituting water for chicken bone broth.
  16. 16Once the rice is done, mix in the ghee.
  17. 17Once the rice is done, mix in the ghee.
  18. 18Once the rice is done, mix in the ghee.
  19. 19Grill the chicken over medium-high heat for 15-20 minutes, flipping halfway through, until the largest piece reaches ~185°F internal temperature.
  20. 20Grill the chicken over medium-high heat for 15-20 minutes, flipping halfway through, until the largest piece reaches ~185°F internal temperature.
  21. 21Grill the chicken over medium-high heat for 15-20 minutes, flipping halfway through, until the largest piece reaches ~185°F internal temperature.
  22. 22Once the chicken is done, let it rest for a few minutes.
  23. 23Once the chicken is done, let it rest for a few minutes.
  24. 24Once the chicken is done, let it rest for a few minutes.
  25. 25Cut up the chicken.
  26. 26Cut up the chicken.
  27. 27Cut up the chicken.
  28. 28Assemble your bowl and enjoy.
  29. 29Assemble your bowl and enjoy.
  30. 30Assemble your bowl and enjoy.

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 mined garlic
  • 0.25 cup fresh mined garlic
  • 0.25 cup fresh mined garlic
  • 0.66 cup fresh chopped dill
  • 0.66 cup fresh chopped dill
  • 0.66 cup fresh chopped dill
  • Greek seasoning blend of choice
  • Greek seasoning blend of choice
  • Greek seasoning blend of choice
  • Salt
  • Salt
  • Salt
  • pepper
  • pepper
  • pepper
  • 0.5 Zest of a lemon
  • 0.5 Zest of a lemon
  • 0.5 Zest of a lemon
  • 1 Juice of a lemon
  • 1 Juice of a lemon
  • 1 Juice of a lemon
  • 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 tbsp fresh lemon juice
  • 2 tbsp fresh lemon juice
  • 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 tbsp extra virgin olive oil
  • 2 tbsp extra virgin olive oil
  • 2 tbsp extra virgin olive oil
  • 3 tbsp extra virgin olive oil
  • 3 tbsp extra virgin olive oil
  • 3 tbsp extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 2 tbsp red wine vinegar
  • 2 tbsp red wine vinegar
  • 3 tbsp red wine vinegar
  • 3 tbsp red wine vinegar
  • 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 bowlgrill

Tips

  • Measurements are estimated, adjust ingredients to your liking.
  • Cook rice in bone broth instead of water for extra flavor and nutrients.
  • Bring chicken thighs up to around 185 internal temperature before pulling them off the grill.
  • Let the chicken rest for a few minutes once done.