Greek Chicken Bowl
RECIPE NOTES
Measurements are estimated; adjust ingredients to your liking.
Measurements are estimated; adjust ingredients to your liking.
INGREDIENTS
3 lbs boneless skinless chicken thighs
Chicken Marinade:
1/3 cup extra virgin olive oil
1 1/2 cups fat free greek yogurt
1/4 cup fresh mined garlic
2/3 cup fresh chopped dill
Greek seasoning blend of choice (I used @spiceology Greek Freak)
Salt & pepper
Zest of 1/2 a lemon
Juice of 1 lemon
Tzatziki:
2 cups fat free plain greek yogurt
1 1/2 tbsp fresh minced garlic
3/4 cup finely diced cucumber (skinned)
1/2 cup fresh chopped dill
1/4 cup extra virgin olive oil
1 - 2 tbsp fresh lemon juice
Salt & pepper to taste
Cucumber Tomato Salad:
2 cups diced cucumber (skinned)
1 1/2 cup diced tomatoes (seeds/guts removed)
1 cup finely diced red onion
1/3 cup fresh chopped dill
1/3 cup fresh chopped parsley
1 1/2 tbsp fresh minced garlic
2 - 3 tbsp extra virgin olive oil
2 - 3 tbsp red wine vinegar
Salt & pepper to taste
Rice:
2 cups jasmine rice (washed)
3 cups chicken bone broth
4 tbsp garlic ghee
Toppings:
Crumbled feta
INSTRUCTIONS
- 1
Add the chicken to a large bowl along with the marinade ingredients and mix till well combined. Cover and place in the fridge for at least an hour or up to 24 hours.
- 2
Put together the tziki sauce and place it in the fridge until ready to serve.
- 3
Put together the cucumber tomato salad and place it in the fridge until ready to serve.
- 4
Make the rice according to package instructions but substitute water for chicken bone broth. Once done, mix in the ghee.
- 5
Grill the chicken over medium-high heat for 20-25 minutes flipping half way through until the largest piece reaches ~180-185°F internal.
- 6
Assemble your bowl & ENJOY!