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Mediterranean Lemon Dill Chicken Bowl

Mediterranean Lemon Dill Chicken Bowl

Mediterranean lemon dill chicken bowls with herby grilled chicken, fluffy grain, crisp salad, and creamy yogurt sauce
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4

INGREDIENTS

Lemon Dill Chicken Marinade

  • 1.5 lb boneless skinless chicken thighs or breasts
  • 2 tbsp olive oil
  • 3 tbsp lemon juice
  • 1 tbsp lemon zest
  • 3 cloves garlic minced
  • 2 tbsp fresh dill chopped
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • ½ tsp black pepper.

Grain Base

  • 1 cup uncooked quinoa or white rice
  • 2 cups water or chicken broth
  • ½ tsp kosher salt.

Cucumber Tomato Salad

  • 2 cups cucumber diced
  • 1.5 cups cherry tomatoes halved
  • ¼ cup red onion thinly sliced
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • ½ tsp dried oregano
  • salt to taste
  • black pepper to taste.

Yogurt Dill Sauce

  • 1 cup plain Greek yogurt
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 clove garlic grated
  • 2 tbsp fresh dill chopped
  • salt to taste
  • black pepper to taste.

Bowl Assembly

  • ½ cup crumbled feta
  • ⅓ cup kalamata olives sliced
  • 2 cups baby spinach or chopped romaine
  • fresh parsley for garnish
  • lemon wedges for serving.

INSTRUCTIONS

Marinate and Cook Chicken

  • whisk olive oil
  • lemon juice
  • lemon zest
  • garlic
  • dill
  • oregano
  • salt
  • and pepper then coat chicken and marinate 15 minutes at room temperature or up to 24 hours refrigerated
  • heat a grill pan or skillet over medium high heat and cook chicken 5 to 7 minutes per side until browned and cooked through to 165 F then rest 5 minutes and slice.

Cook Base and Assemble Bowls

  • rinse quinoa if using then simmer quinoa or rice with water or broth and salt until tender 15 to 18 minutes then fluff
  • toss cucumber tomatoes red onion olive oil lemon juice oregano salt and pepper
  • stir together yogurt sauce ingredients and adjust seasoning
  • build bowls with greens grain sliced chicken salad feta and olives then drizzle with yogurt dill sauce and finish with herbs and lemon wedges.

Notes

1. Use chicken thighs for juicier results 2. swap quinoa with brown rice or cauliflower rice 3. add chickpeas for extra fiber 4. make it dairy free with coconut yogurt and omit feta 5. store components separately up to 4 days for meal prep

Nutrition

Calories: 550kcal | Carbohydrates: 45g | Protein: 38g | Fat: 24g