Greek Chicken Bowl

Name: Greek Chicken Bowl
Cuisine: Indian
Ingredients: 3 lbs boneless skinless chicken thighs; 0.33 cup extra virgin olive oil; 1.5 cups fat free greek yogurt; 0.25 cup fresh mined garlic; 0.66 cup fresh chopped dill; Greek seasoning blend of choice; Salt; pepper; 0.5 Zest of a lemon; 1 Juice of a lemon; 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 tbsp fresh lemon juice; 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 tbsp extra virgin olive oil; 3 tbsp extra virgin olive oil; 2 tbsp red wine vinegar; 3 tbsp red wine vinegar; Salt

Serves 1

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Greek Chicken Bowl

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Serves 1

Directions

1Add the chicken to a large bowl along with the marinade ingredients and mix until well combined.
2Cover and place the chicken in the fridge for at least an hour or up to overnight.
3Prepare the tzatziki sauce and place it in the fridge until ready to serve.
4Prepare the cucumber tomato salad and place it in the fridge until ready to serve.
5Make the jasmine rice according to package instructions, substituting water for chicken bone broth.
6Once the rice is done, mix in the ghee.
7Grill the chicken over medium-high heat for 15-20 minutes, flipping halfway through, until the largest piece reaches ~185°F internal temperature.
8Once the chicken is done, let it rest for a few minutes.
9Cut up the chicken.
10Assemble your bowl and enjoy.

Ingredients

3 lbs boneless skinless chicken thighs
0.33 cup extra virgin olive oil
1.5 cups fat free greek yogurt
0.25 cup fresh mined garlic
0.66 cup fresh chopped dill
Greek seasoning blend of choice
Salt
pepper
0.5 Zest of a lemon
1 Juice of a lemon
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 tbsp fresh lemon juice
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 tbsp extra virgin olive oil
3 tbsp extra virgin olive oil
2 tbsp red wine vinegar
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 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.

Greek Chicken Bowl

Greek Chicken Bowl

Directions

Ingredients

Equipment

Tips

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