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–+ servings
Mediterranean Lemon Dill Chicken Bowls

Mediterranean Lemon Dill Chicken Bowls

A refreshing and nutritious Mediterranean dish featuring lemon-dill marinated chicken, quinoa, and fresh vegetables.
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Prep Time 30 minutes
Cook Time 20 minutes
Chill Time 30 minutes
Total Time 1 hour 20 minutes
Course main
Cuisine Mediterranean
Servings 4 bowls
Calories 450 kcal

Equipment

  • Grill Pan
  • Saucepan
  • Mixing bowl

Ingredients
  

For the Chicken Marinade

  • 1 lb boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 juice lemon
  • 1 teaspoon dried oregano
  • Salt to taste
  • Black pepper to taste

For the Quinoa Base

  • 1 cup quinoa
  • 2 cups water or vegetable broth

For the Yogurt Dill Sauce

  • 1 cup plain Greek yogurt
  • 1 juice lemon
  • 2 tablespoons fresh dill, chopped
  • Salt to taste
  • Black pepper to taste

For Assembly

  • 1 cucumber, diced
  • 1 pint cherry tomatoes, halved
  • ½ red onion, thinly sliced
  • ¼ cup Kalamata olives, pitted and sliced
  • ¼ cup crumbled feta cheese

Instructions
 

Chicken Preparation

  • In a bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper. Add the chicken breasts and coat them well in the marinade. Cover and refrigerate for at least 30 minutes (or up to 8 hours for deeper flavor).

Cook the Quinoa

  • Rinse the quinoa under cool water to remove bitterness. In a saucepan, bring water or broth to a boil. Add quinoa, reduce to a simmer, cover, and cook for 15 minutes. Remove from heat and let it steam off-heat for 5 minutes. Fluff with a fork.

Make the Yogurt Dill Sauce

  • Stir together Greek yogurt, lemon juice, chopped dill, salt, and pepper. Chill in the fridge until you’re ready to serve.

Grill the Chicken

  • Heat a grill pan or skillet over medium heat. Remove chicken from the marinade and grill each side for about 6–7 minutes, or until cooked through (internal temp of 165°F). Let rest 5 minutes, then slice thinly.

Assemble Your Bowls

  • Scoop quinoa into each bowl. Top with sliced chicken, cucumbers, tomatoes, red onion, olives, and feta. Drizzle generously with yogurt dill sauce. Serve immediately, or pack for a week’s worth of lunches.

Notes

This bowl is incredibly forgiving. Use what you have—add roasted red peppers, swap feta for goat cheese, or top it with sunflower seeds for crunch. The yogurt sauce is just as delicious as a dip or salad dressing.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 800mgPotassium: 900mgFiber: 6gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 200mgIron: 3mg
Keyword chicken bowl, healthy bowl, meal prep, Mediterranean Lemon Dill Chicken Bowls, quinoa bowl, yogurt sauce
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