GREEK CHICKEN BOWLS
For a week of eating I love to prep a protein in bulk. Something with a versatile flavor profile so it can go in a lot of dishes. The one I keep coming back to over and over is this Greek Chicken recipe. Preferably with trimmed chicken thighs (so tender and harder to overcook on the grill than a breast. Also higher protein!) I think I love it because of the toppings in my greek chicken bowl. I never get sick of these flavors!
YOGURT MARINADE (you can leave these for hours, overnight, or I've put them directly on the grill after bagging them and its all good. 2-4lbs of chicken works.
⅔ c whole milk greek yogurt
2 T olive oil
2 T lemon juice + lemon zest
1 T minced garlic
1 T fresh grated ginger
1 t. Ground cumin
1 t. Ground coriander
1 tsp. Paprika
¼ t cayenne
¼ t. Cinnamon
1 tsp Salt
Black pepper to taste
Put mixture in a ziploc bag with the chicken and mix well, let it sit in the fridge for a couple hours up to overnight and then grill! I use the Traeger at 375 degrees until it reaches 165 Fahrenheit internally, flipping in the middle (around 12 minutes is a good point)
BOWL TOPPINGS OPTIONS
Rice or Quinoa as a base
Kalmata Olives, Cherry tomatoes, Cucumbers, Shredded carrots, pickled jalapeno, pickled onion, banana peppers or pepperoncini. Roasted veggies like broccoli, squash, zucchini. Feta cheese.
SAUCE OPTIONS
Hummus // Cilantro Lime Dressing // Tzatziki //
SAUCE RECIPES
Hummus
Recipe from Diane Toronto (Jenna Rammell’s mom) *AIP*
2 cans garbanzo beans, 1 can drained, and use the liquid of the 2nd can in the recipe.
⅓ c tahini
Juice of two fresh lemons
3-4 cloves garlic smashed
1 heaping tsp. Cumin
½ t salt
Blend in blender or food processor (she says use a couple cubes of ice to make it fluffier!)
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