Name: Mediterranean Lemon-Dill Chicken Bowls
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 pounds boneless, skinless chicken breasts; 1/4 cup olive oil; 2 tablespoons lemon juice; 1 tablespoon lemon zest; 2 tablespoons fresh dill, chopped; 2 garlic cloves, minced; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon paprika; 2 cups cooked quinoa or couscous; 1 cup cucumber, diced; 1 cup cherry tomatoes, halved; 1/2 red onion, sliced; 1/4 cup Kalamata olives, sliced; 1/2 cup feta cheese, crumbled; 2 cups fresh baby spinach or arugula; 1/2 cup Greek yogurt; 1 tablespoon lemon juice (for sauce); 1 tablespoon fresh dill (for sauce); 1 tablespoon olive oil (for sauce); Salt and pepper to taste (for sauce)

Description

These Mediterranean Lemon-Dill Chicken Bowls are bursting with bright, fresh flavors — juicy marinated chicken, crisp veggies, creamy yogurt sauce, and fluffy rice make them a delicious and healthy meal option!

Ingredients

For the Chicken

1 lb boneless, skinless chicken breasts
2 tbsp olive oil
1 juice of 1 lemon
2 tsp lemon zest
2 cloves garlic (minced)
1 tsp dried dill (or 1 tbsp fresh dill)
1/2 tsp salt
1/4 tsp black pepper

For the Bowls

2 cups cooked basmati or jasmine rice
1 cup cherry tomatoes (halved)
1 cucumber (diced)
1/4 red onion (thinly sliced)
1/2 cup crumbled feta cheese
1/4 cup kalamata olives (optional)

For the Sauce

1/2 cup plain Greek yogurt
1 tbsp lemon juice
1 tbsp chopped fresh dill
salt and pepper (to taste)

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Instructions

Whisk together olive oil, lemon juice, lemon zest, garlic, dill, salt, and pepper. Add chicken and marinate for at least 30 minutes.
Grill or sauté chicken over medium-high heat for 6–8 minutes per side until cooked through. Let rest, then slice.
Mix together the yogurt, lemon juice, fresh dill, salt, and pepper to create the sauce.
Divide rice between bowls. Top with sliced chicken, tomatoes, cucumber, onion, feta, and olives.
Drizzle with yogurt sauce and garnish with fresh dill and lemon wedges.

Notes

You can easily swap the rice with quinoa or couscous for a different base!

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dinner, Lunch
Cuisine: Mediterranean