Greek Chicken Bowl
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.
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