Greek Chicken Bowl

Ingredients

• 3 lb boneless skinless chicken thighs
• 0.33 cup extra virgin olive oil (for marinade)
• 1.5 cup fat free greek yogurt (for marinade)
• 0.25 cup fresh minced garlic (for marinade)
• 0.66 cup fresh chopped dill (for marinade)
• Greek seasoning blend (Spiceology Greek Freak recommended)
• salt (to taste)
• black pepper (to taste)
• 0.5 lemon zest (from 1/2 a lemon)
• 1 lemon juice (juice of 1 lemon)
• 2 cup fat free plain greek yogurt (for tzatziki)
• 1.5 tbsp fresh minced garlic (for tzatziki)
• 0.75 cup cucumber (skinned, finely diced for tzatziki)
• 0.5 cup fresh chopped dill (for tzatziki)
• 0.25 cup extra virgin olive oil (for tzatziki)
• 2 tbsp fresh lemon juice (for tzatziki)
• 2 cup cucumber (skinned, diced for salad)
• 1.5 cup tomatoes (diced, seeds/guts removed)
• 1 cup red onion (finely diced)
• 0.33 cup fresh chopped dill (for salad)
• 0.33 cup fresh chopped parsley (for salad)
• 1.5 tbsp fresh minced garlic (for salad)
• 3 tbsp extra virgin olive oil (for salad)
• 3 tbsp red wine vinegar (for salad)
• 2 cup jasmine rice (washed)
• 3 cup chicken bone broth
• 4 tbsp garlic ghee
• feta cheese (crumbled, for topping)

Steps

1. 1

   Add the chicken thighs to a large bowl along with the marinade ingredients: olive oil, Greek yogurt, minced garlic, chopped dill, Greek seasoning, salt, pepper, lemon zest, and lemon juice.

2. 2

   Mix until the chicken is well combined and thoroughly coated. Cover and place in the fridge for at least 1 hour, or up to 24 hours for maximum flavor.

3. 3

   Prepare the tzatziki sauce by combining Greek yogurt, minced garlic, finely diced skinned cucumber, chopped dill, olive oil, lemon juice, salt, and pepper. Place in the fridge until ready to serve.

4. 4

   Prepare the cucumber tomato salad by combining the diced skinned cucumber, diced tomatoes, diced red onion, chopped dill, chopped parsley, minced garlic, olive oil, red wine vinegar, salt, and pepper. Place in the fridge until ready to serve.

5. 5

   In a pot or rice cooker, add the washed jasmine rice and the chicken bone broth. Cook according to the rice package instructions (substituting the broth for water).

6. 6

   Once the rice is done, mix in the garlic ghee until melted and incorporated.

7. 7

   Preheat the grill to medium-high heat. Grill the chicken thighs for 20-25 minutes, flipping halfway through (around 10-12 minutes).

8. 8

   Continue cooking until the largest piece of chicken reaches an internal temperature of 180-185°F (82-85°C).

9. 9

   Remove the chicken from the grill and let it rest for a few minutes before cutting into bite-sized pieces.

10. 10

    Assemble the bowls by layering the garlic ghee rice, grilled chicken, cucumber tomato salad, and a dollop of tzatziki. Top with crumbled feta cheese and enjoy.

Notes

Measurements are estimated; adjust ingredients to your personal preference. For the chicken thighs, cooking to 180-185°F ensures they are tender and the fat has properly rendered.

Nutrition per serving

• main
• healthy
• meal-prep
• grilled
• high-protein
• chicken
• bowl