Greek Chicken Bowl

Name: Greek Chicken Bowl
Yield: 6 servings
Cuisine: Indian
Ingredients: 3 lbs boneless skinless chicken thighs; 1 cup extra virgin olive oil; 1.5 cups fat free greek yogurt; 0.25 cup fresh minced garlic; 0.66 cup fresh chopped dill; Greek seasoning blend of choice; Salt; pepper; 0.5 a lemon Zest of lemon; 1 lemon Juice of 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; to taste Salt; to taste 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; 2 tbsp red wine vinegar; to taste Salt; to taste pepper; 2 cups jasmine rice (washed); 3 cups chicken bone broth

Serves 6

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Greek Chicken Bowl

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Serves 6

Directions

1Add the chicken to a large bowl along with the marinade ingredients and mix till well combined.
2Cover and place in the fridge for at least an hour or up until overnight.
3Put together the tzatziki sauce and place in the fridge until ready to serve.
4Put together the cucumber tomato salad and place in the fridge until ready to serve.
5Make the rice according to package instructions but substitute water for chicken bone broth.
6Once done, mix in the ghee.
7Grill the chicken over medium-high heat for 15-20 minutes, flipping halfway through until the largest piece reaches ~180-185 ternal.
8Once done, let those rest for a few minutes.
9Cut the chicken.
10Assemble your bowl.

Ingredients

3 lbs boneless skinless chicken thighs
1 cup extra virgin olive oil
1.5 cups fat free greek yogurt
0.25 cup fresh minced garlic
0.66 cup fresh chopped dill
Greek seasoning blend of choice
Salt
pepper
0.5 a lemon Zest of lemon
1 lemon Juice of 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
to taste Salt
to taste 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
2 tbsp red wine vinegar
to taste Salt
to taste pepper
2 cups jasmine rice (washed)
3 cups chicken bone broth
4 tbsp garlic ghee
Crumbled feta

Equipment

large bowlgratersmall bowlspoonsaucepanstovegrilltongsspatulachopping boardknife

Tips

For the chicken marinade, I recommend at least an hour, you can let it go up to overnight.
For chicken thighs, I like to bring them up to around 180-185 ternal before I pull them off.

Greek Chicken Bowl

Greek Chicken Bowl

Directions

Ingredients

Equipment

Tips

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