- why make this recipe
Mediterranean Lemon Dill Chicken Bowls are a perfect blend of flavors and textures, making them a delightful meal for any occasion. The tasty marinade for the chicken infuses it with vibrant lemon and aromatic herbs. With fluffy quinoa and fresh vegetables, this dish is not only filling but also nutritious. Plus, the yogurt dill sauce adds a creamy, tangy finish that elevates the entire bowl. Whether you’re meal prepping for the week or looking for a quick dinner idea, these bowls are easy to make and satisfying to eat.
how to make Mediterranean Lemon Dill Chicken Bowls
Ingredients:
- 1 lb boneless, skinless chicken breasts
- 2 tablespoons olive oil
- Juice of 1 lemon
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 1 cup quinoa
- 2 cups water or vegetable broth
- 1 cup plain Greek yogurt
- 2 tablespoons fresh dill, chopped
- 1 cucumber, diced
- 1 pint cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/4 cup Kalamata olives, pitted and sliced
- 1/4 cup crumbled feta cheese
Directions:
Step 1: Marinate the Chicken – 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).
Step 2: 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.
Step 3: 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.
Step 4: 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.
Step 5: 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.
how to serve Mediterranean Lemon Dill Chicken Bowls
Serve the Mediterranean Lemon Dill Chicken Bowls warm or at room temperature. They make a great lunch or dinner. You can also pack them for a picnic or take them to work. Just add the yogurt dill sauce right before you eat to keep everything fresh.
how to store Mediterranean Lemon Dill Chicken Bowls
To store leftovers, place the chicken bowls in an airtight container in the refrigerator. They will stay fresh for 3 to 4 days. If possible, keep the yogurt dill sauce separate until you’re ready to serve to maintain the best flavor and texture.
tips to make Mediterranean Lemon Dill Chicken Bowls
- For extra flavor, let the chicken marinate longer, up to 8 hours.
- Feel free to add other vegetables or grains to the bowls. Bell peppers, spinach, or farro work well.
- If you don’t have fresh dill, you can substitute it with dried dill, but use less since dried herbs are more potent.
variation
Try swapping the chicken for shrimp or tofu for a different protein. You can also experiment with different grains like brown rice or couscous to change up the base of the bowl.
FAQs
Can I use frozen chicken?
Yes, you can use frozen chicken breasts. Just ensure they are fully thawed before marinating.
Is this recipe gluten-free?
Yes, this recipe is gluten-free since quinoa is naturally gluten-free. Just double-check that all other ingredients are gluten-free, especially broth.
Can I grill the chicken on an outdoor grill?
Absolutely! Grilling the chicken on an outdoor grill will add a nice smoky flavor. Just make sure to monitor the cooking time to prevent burning.
Mediterranean Lemon Dill Chicken Bowls
Ingredients
For the Chicken Marinade
- 1 lb boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 whole Juice of 1 lemon
- 1 teaspoon dried oregano
- Salt and black pepper to taste
For the Quinoa
- 1 cup quinoa Rinse before cooking.
- 2 cups water or vegetable broth Use broth for more flavor.
For the Yogurt Dill Sauce
- 1 cup plain Greek yogurt
- 2 tablespoons fresh dill, chopped
- 1 whole Juice of 1 lemon
- Salt and pepper to taste
For the Bowls
- 1 cup cucumber, diced
- 1 pint cherry tomatoes, halved
- 1/2 medium red onion, thinly sliced
- 1/4 cup Kalamata olives, pitted and sliced
- 1/4 cup crumbled feta cheese
Instructions
Marinate the Chicken
- 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.