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