Name: Mediterranean Lemon-Dill Chicken Bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 1 lb boneless, skinless chicken breasts; 1 cup quinoa; 1 cucumber, diced; 2 cups cherry tomatoes, halved; ½ red onion, thinly sliced; ½ cup Kalamata olives, pitted; ¼ cup crumbled feta cheese; 1 lemon, juiced; ¼ cup fresh dill, chopped; 1 cup plain Greek yogurt; 2 tbsp olive oil; Salt, pepper, and oregano to taste

I enjoy making these Mediterranean Lemon-Dill Chicken Bowls because they bring together juicy lemon-marinated chicken, fluffy quinoa, crisp vegetables, and a creamy dill yogurt sauce. It’s a light, flavorful, and well-balanced meal I keep coming back to.

Why You’ll Love This Recipe

I love how fresh and satisfying this recipe is. The lemon and dill give the chicken a bright flavor, and the cool yogurt sauce complements it perfectly. It’s easy to prepare, ideal for meal prep, and endlessly customizable. Whether I’m cooking for myself or for guests, it always feels like a complete, wholesome dish.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb boneless, skinless chicken breasts
1 cup quinoa
1 cucumber, diced
2 cups cherry tomatoes, halved
½ red onion, thinly sliced
½ cup Kalamata olives, pitted
¼ cup crumbled feta cheese
1 lemon, juiced
¼ cup fresh dill, chopped
1 cup plain Greek yogurt
2 tbsp olive oil
Salt, pepper, and oregano to taste

Directions

I start by marinating the chicken in olive oil, lemon juice, oregano, salt, and pepper for at least 30 minutes.
While it marinates, I rinse and cook the quinoa until it’s fluffy.
I grill or bake the chicken at 400°F until cooked through, then let it rest before slicing.
I prep the vegetables by dicing the cucumber, slicing the onion, and halving the cherry tomatoes.
To make the sauce, I stir together Greek yogurt, lemon juice, chopped dill, salt, and pepper until smooth.
I assemble each bowl with a base of quinoa, topped with sliced chicken, vegetables, olives, and feta. I add the yogurt sauce just before serving.

Servings and Timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Variations

When I want a vegetarian option, I use grilled tofu or chickpeas instead of chicken.
For a different grain base, I swap the quinoa with brown rice, couscous, or even bulgur.
To keep it dairy-free, I leave out the feta and use a plant-based yogurt.
I also like adding roasted veggies like zucchini or eggplant to switch up the texture and flavor.

Storage/Reheating

I store each component in separate containers in the refrigerator for up to 4 days.
When I’m ready to eat, I reheat the chicken and quinoa, then assemble the bowl with the fresh vegetables and sauce.
Keeping the sauce and vegetables separate helps everything stay crisp and fresh.

FAQs

What can I use instead of quinoa?

I sometimes use brown rice, couscous, or orzo when I want a different texture or flavor.

Can I make the chicken in advance?

Yes, I cook the chicken ahead of time and store it in the fridge. It keeps well for several days and stays juicy.

Is this dish good for meal prep?

Absolutely. I prepare all the components ahead of time, which makes putting together a quick meal easy during the week.

How do I keep the vegetables fresh?

I store the chopped vegetables separately and only combine them when it’s time to serve. This keeps them crisp and vibrant.

What can I use if I don’t have fresh dill?

I use dried dill as a substitute, usually around one tablespoon, and adjust to taste depending on the intensity.

Conclusion

These Mediterranean Lemon-Dill Chicken Bowls are one of my go-to meals when I want something fresh, flavorful, and easy to make. I like how flexible the recipe is, and it always feels like a nourishing, satisfying choice no matter how I mix it up.