Description
These Mediterranean-Inspired Lemon-Dill Chicken Bowls are a fresh, vibrant, and wholesome meal packed with zesty lemon chicken, crisp veggies, and a creamy yogurt dill sauce.
Ingredients
- 1 lb boneless skinless chicken thighs or breasts
- Juice and zest of 2 lemons
- 1/4 cup fresh dill, chopped
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- 1/2 cup Greek yogurt
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted
- 2 cups cooked quinoa or brown rice
- 1/2 cup feta cheese, crumbled
- Salt and pepper, to taste
Instructions
1. In a bowl, whisk together lemon juice and zest, olive oil, garlic, salt, and pepper with half the chopped dill, then add chicken and marinate for at least 30 minutes.
2. Prepare the yogurt dill sauce by mixing Greek yogurt with remaining dill and a dash of lemon juice, then refrigerate until ready to use.
3. Heat a grill pan or skillet over medium-high heat and cook the marinated chicken for 5–6 minutes per side until fully cooked and golden, then let rest and slice.
4. Assemble bowls by layering quinoa or brown rice, followed by cucumber, cherry tomatoes, red onion, Kalamata olives, and sliced chicken.
5. Top with crumbled feta and drizzle generously with yogurt dill sauce, then garnish with extra dill if desired.
Notes
Chicken thighs stay juicier, while breasts offer a leaner option.
Making the yogurt dill sauce ahead enhances flavor.
Store components separately for easy meal prep and assemble when ready to eat.
Add hummus or roasted chickpeas for extra protein and texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 90mg