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–+ servings
Mediterranean Lemon Dill Chicken Bowls

Mediterranean Lemon Dill Chicken Bowls

Delight in these Mediterranean Lemon Dill Chicken Bowls, perfect for any season.
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Prep Time 30 minutes
Cook Time 45 minutes
Marinating Time 30 minutes
Total Time 1 hour 45 minutes
Course Main Dish
Cuisine Mediterranean
Servings 4 bowls
Calories 500 kcal

Equipment

  • Grill pan or skillet
  • saucepan
  • bowl

Ingredients
  

For the Chicken Marinade

  • 1 lb boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 whole lemon juice
  • 1 teaspoon dried oregano
  • salt and 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 whole lemon juice
  • 2 tablespoons fresh dill chopped
  • salt and black pepper to taste

For Assembly

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

Instructions
 

Marinating and Cooking

  • 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).
  • 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.
  • Stir together Greek yogurt, lemon juice, chopped dill, salt, and pepper. Chill in the fridge until ready to serve.
  • 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.
  • 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: 500kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 100mgSodium: 500mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 150mgIron: 3mg
Keyword chicken, Dill, Healthy, quinoa, yogurt sauce
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