Description
Mediterranean Lemon-Dill Chicken Bowls are a vibrant, nutritious meal featuring marinated grilled chicken, protein-rich quinoa, fresh vegetables, and a creamy lemon-dill Greek yogurt sauce. Perfect for meal prepping or a wholesome family dinner, these bowls offer a delicious balance of flavors and essential nutrients inspired by the Mediterranean diet.
Ingredients
Chicken Marinade
- 1 lb boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 lemon, juiced
- Salt, to taste
- Pepper, to taste
- Oregano, to taste
Grains
- 1 cup quinoa
Vegetables & Toppings
- 1 cucumber, diced
- 1 pint cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted
- 1/4 cup crumbled feta cheese
Yogurt Sauce
- 1 cup plain Greek yogurt
- 1/4 cup fresh dill, chopped
- 1 lemon, juiced
- Salt, to taste
- Pepper, to taste
Instructions
- Marinate the Chicken: In a bowl, combine the chicken breasts with olive oil, lemon juice, oregano, salt, and pepper. Mix thoroughly to ensure the chicken is fully coated. Cover and let it marinate for 30 minutes to absorb the flavors.
- Cook the Quinoa: Rinse the quinoa under cold water to remove any bitterness. Cook according to the package instructions, usually by boiling in water until tender and fluffy. Once cooked, fluff with a fork and set aside.
- Grill or Bake the Chicken: You can grill the marinated chicken over medium heat until fully cooked (internal temperature of 165°F) or bake it in a preheated oven at 400°F for about 20-25 minutes. Allow the chicken to cool slightly, then slice into strips.
- Prepare the Vegetables: Dice the cucumber, halve the cherry tomatoes, and thinly slice the red onion. Keep the Kalamata olives and crumbled feta cheese ready for assembling.
- Make the Yogurt Sauce: In a small bowl, mix the plain Greek yogurt with lemon juice, chopped dill, salt, and pepper until smooth and well combined.
- Assemble the Bowls: Divide the cooked quinoa evenly among bowls or meal prep containers. Top with sliced chicken, diced cucumber, cherry tomatoes, red onions, Kalamata olives, and crumbled feta. Serve the lemon-dill yogurt sauce on the side or drizzle it over the bowls just before eating.
Notes
- The chicken can be substituted with chickpeas or grilled halloumi for a vegetarian option.
- For a low-carb alternative, replace quinoa with cauliflower rice or mixed greens.
- Keep the yogurt sauce separate if meal prepping to maintain freshness until serving.
- Adjust seasoning and herbs according to personal taste preference.
- Use fresh, local produce when possible for best flavor and sustainability.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
