Greek Chicken Bowl

Greek Chicken Bowl 🐓🔥🌿

Hands down one of my favorite meals to make! It’s easy, simple, packed with fresh ingredients and loaded with flavor! Plus the leftovers are great for meal prep!

FULL RECIPE ⬇️

INGREDIENTS (~6 servings)
– ~3 lbs boneless skinless chicken thighs
Chicken Marinade:
– ~1/3 cup extra virgin olive oil
– ~1.5 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
– ~1.5 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)
– ~1.5 cup diced tomatoes (seeds/guts removed)
– ~1 cup finely diced red onion
– ~1/3 cup fresh chopped dill
– ~1/3 cup fresh chopped parsley
– ~1.5 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
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 until overnight.
2. Put together the tziki sauce and place in the fridge until ready to serve.
3. Put together the cucumber tomato salad and place 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 15-20 minutes flipping half way through until the largest piece reaches ~180-185°F internal.
6. Assemble your bowl & ENJOY! 🙌🏻
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Yo, this Greek chicken bowl is hands down one of my favorite meals to make during the week. It’s easy, simple, packed with flavor, great for meal prep. Highly recommend you give this one a try. So damn good. We’ll start by getting the chicken marinating. I recommend at least an hour. You can let it go up to overnight. All the details are in the caption. Mix till well combined and get that in the fridge. While the chicken’s chilling, we’re going to make everything else. Here we’re whipping up a fresh taziki sauce. Again, the full details are in the caption. Now, we’re going to put together a super simple cucumber tomato salad. Once done, place that in the fridge as well. Now, for the rice, I’m using jasmine. I like to cook it in bone broth instead of water. It adds extra flavor and nutrients. Then, I finish it with a little bit of ghee. Next, we’re going to grill up those chicken thighs. We got them rolling over mediumigh heat. We’re going to let them sit for about 10 to 12 minutes, then come back and give them a flip. For chicken thighs, I like to bring them up to around 185 internal before I pull them off. Once done, let those rest for a few minutes. From there, all that’s left to do is cut them up, assemble your bowl, and enjoy.