Lemon Dill Chicken Bowls
Hola! And if you’ve ever wondered what happens when a Florida girl falls head over heels for the bold, soul-warming flavors of Mexico, well… you’re about to find out. I grew up under the bright Orlando sun, but my fondest memories glow even warmer: long afternoons by my mama’s side pressing soft tortillas by hand, or giggling as my abuela taught me to coax magic out of fresh chiles and ripe tomatoes.
Those kitchens taught me that food isn’t just fuel—it’s love and laughter shared between bites. Though my roots are in Orlando, my heart also belongs to flavors that span the world, like this Mediterranean Lemon Dill Chicken Bowl.
Bright with citrus, earthy with dill, and layered with creamy, crunchy goodness, it captures everything I adore about cooking: balance, color, and comfort in every bite.
Quick Recipe Overview
| Prep Time | 15 minutes |
|---|---|
| Cook Time | 25 minutes |
| Total Time | 40 minutes |
| Servings | 4 bowls |
| Difficulty | Easy |
| Cuisine | Mediterranean |
| Best Season | Spring & Summer |
Why You’ll Love This Recipe
• Fresh, zesty flavor: The combination of lemon, dill, and Greek yogurt brings out a bright, tangy freshness that’s irresistible.
• Balanced and wholesome: Packed with protein, whole grains, and colorful vegetables, it’s a nourishing bowl that fuels your day.
• Perfect for meal prep: Each element can be stored separately for easy, grab-and-go lunches all week.
• Versatile and customizable: Swap in your favorite grains or veggies without losing that signature Mediterranean taste.
• Looks as good as it tastes: The mix of textures and colors makes this dish a total showstopper for your table or Instagram feed.
Mediterranean Lemon Dill Chicken Bowls Recipe
- Total Time: 40 minutes
- Yield: 4 bowls 1x
Description
Bright, tangy, and full of Mediterranean freshness, these Lemon Dill Chicken Bowls combine tender grilled chicken, quinoa, and creamy yogurt dill sauce for a wholesome, flavorful meal perfect for lunch or dinner.
Ingredients
- For the Chicken Marinade:
- 1 lb boneless, skinless chicken breasts
- 2 tablespoons olive oil
- Juice of 1 lemon
- 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
- Juice of 1 lemon
- 2 tablespoons fresh dill, chopped
- Salt and black pepper to taste
- For Assembly:
- 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
Instructions
1. Marinate the Chicken: Whisk olive oil, lemon juice, oregano, salt, and pepper. Coat chicken, cover, and refrigerate for 30 minutes or up to 8 hours.
2. Cook the Quinoa: Rinse quinoa, then combine with water or broth. Bring to a boil, cover, and simmer 15 minutes. Let rest 5 minutes, then fluff.
3. Make the Yogurt Dill Sauce: Mix yogurt, lemon juice, dill, salt, and pepper. Chill until ready to serve.
4. Grill the Chicken: Heat grill pan, cook chicken 6–7 minutes per side until golden and cooked through (165°F). Rest 5 minutes before slicing.
5. Assemble the Bowls: Layer quinoa, chicken, cucumbers, tomatoes, onion, olives, and feta. Drizzle with yogurt dill sauce and serve.
Notes
This bowl is forgiving and flexible. Swap quinoa for rice, use roasted chickpeas for a vegan version, or serve ingredients separately mezze-style. The yogurt dill sauce doubles as a great dip or salad dressing.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 5g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 80mg
Ingredients
For the Chicken Marinade:
- 1 lb boneless, skinless chicken breasts
- 2 tablespoons olive oil
- Juice of 1 lemon
- 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
- Juice of 1 lemon
- 2 tablespoons fresh dill, chopped
- Salt and black pepper to taste
For Assembly:
- 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
Ingredient Tips Table
| Ingredient | Tip |
|---|---|
| Chicken | Pound evenly for quicker, juicier grilling. |
| Lemon | Roll before juicing for maximum flavor extraction. |
| Dill | Fresh dill adds vibrancy; substitute dried if needed, using half the amount. |
| Quinoa | Rinse thoroughly to remove bitterness. |
| Greek Yogurt | Use full-fat for creamier, richer sauce. |
| Feta | Crumble fresh blocks instead of pre-crumbled for better texture. |
| Olive Oil | Use high-quality extra virgin olive oil for authentic flavor. |
Step-by-Step Instructions
- Marinate the Chicken: In a bowl, whisk olive oil, lemon juice, oregano, salt, and pepper. Coat chicken thoroughly, cover, and refrigerate for 30 minutes or up to 8 hours. This step infuses the chicken with tangy, herbaceous flavor that defines Mediterranean cooking.
- Cook the Quinoa: Rinse quinoa under cold water, then combine with water or broth in a saucepan. Bring to a boil, cover, and simmer for 15 minutes. Let rest for 5 minutes, then fluff gently with a fork.
- Prepare the Yogurt Dill Sauce: Stir Greek yogurt, lemon juice, dill, salt, and pepper in a small bowl. Chill until ready to serve; the cooling tang complements the zesty chicken perfectly.
- Grill the Chicken: Heat a grill pan or skillet over medium heat. Cook chicken 6–7 minutes per side until golden and cooked through (165°F). Rest 5 minutes before slicing.
- Assemble the Bowls: Divide quinoa among bowls. Top with sliced chicken, cucumbers, tomatoes, onion, olives, and feta. Finish with a generous drizzle of yogurt dill sauce.
🌿 More Mediterranean Inspiration:
Craving another wholesome, flavor-packed meal? My Slow Cooker Chicken Shawarma is the perfect follow-up to this Lemon Dill Chicken Bowl—simple, satisfying, and full of authentic coastal charm.
Helpful Tips
• Let the chicken marinate longer for a deeper, lemony flavor.
• Use vegetable broth instead of water when cooking quinoa for extra richness.
• Chill your sauce while the chicken cooks—it thickens slightly and enhances creaminess.
• Prep ingredients in advance for quick weekday lunches.
Expert Tips for the Best Results
• Grill marks add flavor: Don’t move the chicken too soon; let it sear properly.
• Balance your bowl: Each component—grain, protein, sauce, veggies—adds harmony to the dish.
• Season every layer: Lightly salt quinoa and veggies for consistent flavor throughout.
• Rest the chicken: Resting keeps juices inside, ensuring every bite is tender and moist.
Recipe Variations
• Mediterranean Rice Bowl: Swap quinoa for basmati rice or couscous for a softer base.
• Vegan Option: Replace chicken with roasted chickpeas or grilled tofu for a plant-based twist.
• Spicy Lemon Dill Bowl: Add crushed red pepper or harissa for a touch of heat.
• Greek Mezze Style: Serve ingredients separately for a fun, customizable dinner platter.
Make Ahead & Freezer Tips
Refrigerate cooked chicken, quinoa, and sauce separately for up to 4 days. To freeze, store chicken and quinoa together in airtight containers for up to 2 months. Thaw overnight in the fridge, reheat gently, and add fresh toppings before serving.
Serving Suggestions
Serve your Mediterranean Lemon Dill Chicken Bowls in wide, shallow bowls for a pretty presentation. Garnish with a lemon wedge and sprinkle of dill or feta. A drizzle of olive oil just before serving gives it that restaurant-style shine.
Pairing Ideas
Pair with a crisp white wine like Sauvignon Blanc or a sparkling lemonade for a non-alcoholic option. Serve alongside warm pita bread or a simple Greek salad for a complete Mediterranean meal.
Storage and Reheating Tips
Store leftovers in airtight containers for up to 4 days. Reheat chicken and quinoa in the microwave or on the stovetop with a splash of broth. Keep sauce and veggies chilled separately to maintain freshness.
Frequently Asked Questions (FAQs)
1. Can I use chicken thighs instead of breasts?
Yes, boneless thighs work beautifully and add extra juiciness. Just adjust the cooking time slightly since thighs take longer.
2. How do I make it dairy-free?
Swap Greek yogurt with coconut yogurt or a dairy-free alternative. The lemon and dill will still shine through.
3. Can I use brown rice instead of quinoa?
Absolutely! Cook brown rice according to package instructions; it offers a heartier texture and nutty flavor.
4. What’s the best way to meal prep this bowl?
Assemble components separately in containers and combine just before eating to keep textures fresh.
5. Is this recipe gluten-free?
Yes, quinoa and all listed ingredients are naturally gluten-free. Just confirm your feta and spices are certified GF.
6. Can I bake the chicken instead of grilling?
Yes, bake at 400°F for 20–25 minutes until cooked through, then slice thinly.
7. What can I do if I don’t have fresh dill?
Use dried dill at half the amount, or try parsley for a milder flavor.
Nutrition Info
| Serving Size | 1 bowl |
|---|---|
| Calories | 410 |
| Protein | 35g |
| Carbohydrates | 28g |
| Fat | 16g |
| Fiber | 4g |
| Sugar | 5g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Conclusion
Every bite of this Mediterranean Lemon Dill Chicken Bowl is a little sunshine on a plate. With bright herbs, juicy chicken, and creamy yogurt sauce, it’s the perfect mix of fresh and comforting. Make it once, and it’ll quickly become one of your go-to healthy savory dinner recipes.
