Greek Chicken Bowl

In a large bowl combine 1/3 cup extra‑virgin olive oil, 1½ cups fat‑free Greek yogurt, ¼ cup minced garlic, ⅔ cup chopped dill, the Greek seasoning blend, salt and pepper to taste, the zest of half a lemon, and the juice of one lemon; whisk until smooth.

Add the 3 lb boneless, skinless chicken thighs to the bowl, toss to coat evenly, cover, and refrigerate for at least 1 hour (or up to overnight) to let the flavors meld.

While the chicken marinates, prepare the tzatziki: in a separate container mix 2 cups fat‑free plain Greek yogurt, 1½ tbsp minced garlic, ¾ cup finely diced, skinned cucumber, ½ cup chopped dill, ¼ cup olive oil, 1–2 tbsp fresh lemon juice, and season with salt and pepper to taste. Chill in the refrigerator.

Make the cucumber‑tomato salad by combining 2 cups diced, skinned cucumber, 1½ cups diced tomatoes (seeds removed), 1 cup finely diced red onion, ⅓ cup each chopped dill and parsley, 1½ tbsp minced garlic, 2–3 tbsp olive oil, 2–3 tbsp red wine vinegar, and salt and pepper to taste. Refrigerate until serving.

Rinse the jasmine rice under cold water until the water runs clear. In a saucepan bring 3 cups chicken bone broth to a boil, add the rice, reduce to a simmer, cover, and cook 12–15 minutes until tender. Remove from heat, let sit covered 5 minutes, then stir in 4 tbsp garlic‑infused ghee.

Preheat a grill or grill pan over medium‑high heat (about 400°F/400°F). Lightly oil the grates.

Remove the chicken from the marinade, letting excess drip off. Grill the thighs 7–10 minutes per side, turning once, until the thickest part reaches an internal temperature of 185°F (185°F).

Transfer the grilled chicken to a cutting board and let rest 5 minutes before slicing into bite‑size strips.

To assemble each bowl, place a generous scoop of the fragrant jasmine rice at the bottom, top with sliced chicken, a dollop of tzatziki, a spoonful of cucumber‑tomato salad, and finish with crumbled feta cheese.

Serve the bowls immediately, optionally with extra lemon wedges or a drizzle of olive oil.