Mediterranean Lemon Dill Chicken Bowls
These Mediterranean Lemon Dill Chicken Bowls feature marinated chicken, fluffy quinoa, and fresh vegetables, topped with a creamy yogurt dill sauce for a nutritious and filling meal.
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.
Notes
For extra flavor, let the chicken marinate longer, up to 8 hours. Feel free to add other vegetables or grains to the bowls. If you don’t have fresh dill, you can substitute it with dried dill, but use less since dried herbs are more potent.