Name: Greek Chicken Bowl
Prep time: 20 min
Cook time: 25 min
Total time: 1 h 45 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 2 lbs boneless, skinless chicken thighs; 2 tbsp olive oil; 1/2 cup plain Greek yogurt; 2 tbsp Greek seasoning; 1/4 cup fresh dill, chopped; 1 lemon, zested and juiced; 1 cup plain Greek yogurt (for tzatziki); 1/2 English cucumber, grated and squeezed dry; 2 tbsp fresh dill, chopped (for tzatziki); 1 tbsp lemon juice (for tzatziki); salt, to taste; black pepper, to taste; 1 English cucumber, diced; 2 Roma tomatoes, diced; 1/2 red onion, diced; 1/4 cup fresh parsley, chopped; 1/4 cup fresh dill, chopped (for salad); 2 cloves garlic, minced; 2 tbsp olive oil (for salad); 1.5 cups jasmine rice; 3 cups chicken bone broth; 1 tbsp ghee; 1/4 cup crumbled feta cheese, for garnish

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Greek Chicken Bowl | CookOS

Ingredients

2 lbs boneless, skinless chicken thighs
2 tbsp olive oil
1/2 cup plain Greek yogurt
2 tbsp Greek seasoning
1/4 cup fresh dill, chopped
1 lemon, zested and juiced
1 cup plain Greek yogurt (for tzatziki)
1/2 English cucumber, grated and squeezed dry
2 tbsp fresh dill, chopped (for tzatziki)
1 tbsp lemon juice (for tzatziki)
salt, to taste
black pepper, to taste
1 English cucumber, diced
2 Roma tomatoes, diced
1/2 red onion, diced
1/4 cup fresh parsley, chopped
1/4 cup fresh dill, chopped (for salad)
2 cloves garlic, minced
2 tbsp olive oil (for salad)
1.5 cups jasmine rice
3 cups chicken bone broth
1 tbsp ghee
1/4 cup crumbled feta cheese, for garnishoptional

23 Ingredients

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Instructions

1
In a large bowl, combine chicken thighs, olive oil, Greek yogurt, Greek seasoning, chopped dill, lemon zest, and lemon juice. Mix until the chicken is fully coated.
2
Cover the bowl and refrigerate for at least 1 hour, or up to overnight.
3
While the chicken marinates, prepare the tzatziki sauce. In a medium bowl, combine Greek yogurt, grated and squeezed cucumber, chopped dill, lemon juice, salt, and pepper. Mix well and refrigerate until ready to serve.
4
Prepare the cucumber tomato salad. In another bowl, combine diced cucumber, tomatoes, red onion, parsley, dill, minced garlic, salt, and olive oil. Mix well and refrigerate.
5
To cook the rice, add chicken bone broth to a saucepan and bring to a boil. Stir in the jasmine rice, reduce heat to low, cover, and simmer for about 15-20 minutes, or until the broth is absorbed.
6
Once the rice is cooked, stir in the ghee until melted and combined.
7
Preheat your grill to medium-high heat. Place the marinated chicken thighs on the grill grates.
8
Grill for 10-12 minutes on the first side.
9
Flip the chicken and cook for another 10-12 minutes, or until the internal temperature reaches 185°F.
10
Remove the chicken from the grill and let it rest for 5-10 minutes.
11
Slice the rested chicken into strips.
12
Assemble your bowl by starting with a base of rice, then adding the sliced chicken, a generous portion of the cucumber-tomato salad, a dollop of tzatziki, and a sprinkle of crumbled feta cheese.

Greek Chicken Bowl

Ingredients

23 Ingredients

Instructions

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