Greek Chicken Bowl

• total time: 1 hour 17 minutes

Ingredients

3 lbs boneless skinless chicken thighs

Chicken Marinade:

1/3 cup extra virgin olive oil

1 ½ 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 ½ 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 ½ 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 ½ 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

Note(s): Measurements are estimated, adjust ingredients to your liking.

Directions

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 until overnight.

Put together the tziki sauce and place in the fridge until ready to serve.

Put together the cucumber tomato salad and place in the fridge until ready to serve.

Make the rice according to package instructions but substitute water for chicken bone broth. Once done, mix in the ghee.

Grill the chicken over medium-high heat for 15-20 minutes flipping half way through until the largest piece reaches ~185°F internal.

Assemble your bowl & ENJOY! 🙌🏻