Mediterranean Lemon-Dill Chicken Bowls

This Mediterranean Lemon-Dill Chicken Bowl recipe is a fresh, flavorful meal that brings together tender lemon-marinated chicken, fluffy quinoa, crisp vegetables, and a tangy dill yogurt sauce. It’s bright, satisfying, and ideal for both busy weeknights and relaxed weekend dinners.

Why You’ll Love This Recipe

I love how this recipe layers bold Mediterranean flavors into a nourishing, complete meal. The lemon and dill give the chicken a zesty brightness that pairs perfectly with creamy yogurt and crunchy vegetables. I also appreciate how customizable the bowls are—I can adjust the ingredients to match what I have in the fridge or change it up to suit different dietary needs. Whether I’m prepping lunches for the week or serving dinner to guests, this recipe always delivers.

Ingredients

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

• boneless, skinless chicken breasts

• quinoa

• cucumber, diced

• cherry tomatoes, halved

• red onion, thinly sliced

• Kalamata olives, pitted

• crumbled feta cheese

• lemon, juiced

• fresh dill, chopped

• plain Greek yogurt

• olive oil

• salt, pepper, and oregano to taste

Directions

1. Marinate the chicken in a mixture of olive oil, lemon juice, oregano, salt, and pepper for about 30 minutes to enhance the flavor.

2. Rinse and cook the quinoa according to package instructions until light and fluffy.

3. Grill the marinated chicken over medium heat or bake it at 400°F until fully cooked (internal temperature should reach 165°F). Let it rest, then slice.

4. While the chicken cooks, prep the veggies by dicing the cucumber, halving the tomatoes, and slicing the red onion.

5. Make the yogurt-dill sauce by mixing Greek yogurt with lemon juice, chopped dill, salt, and pepper.

6. Assemble the bowls by dividing quinoa among serving bowls and topping with sliced chicken, fresh vegetables, olives, and feta. Drizzle with the yogurt-dill sauce or serve it on the side.

Servings and Timing

• Servings: 4

• Prep Time: 15 minutes

• Cook Time: 30 minutes

• Total Time: 45 minutes

Variations

• Vegetarian: I sometimes swap the chicken for grilled halloumi or roasted chickpeas for a meat-free version that’s just as satisfying.

• Different Grains: I’ve also used couscous, farro, or brown rice in place of quinoa with great results.

• Extra Toppings: Adding avocado slices, artichoke hearts, or roasted red peppers takes the bowl to the next level.

• Vegan: I omit the chicken and feta, and use plant-based yogurt to keep it completely dairy-free and vegan.

• Spicy Kick: A sprinkle of crushed red pepper or a spoonful of harissa gives the dish a bit of heat if I’m in the mood for it.

Storage/Reheating

• Storage: I store all the components in separate airtight containers in the fridge for up to 4 days to keep everything fresh.

• Reheating: I reheat the quinoa and chicken in the microwave or on the stovetop, then add the fresh veggies and yogurt sauce just before serving.

FAQs

Can I use chicken thighs instead of breasts?

Yes, I often use boneless, skinless thighs—they stay juicy and flavorful after cooking.

Can I make the yogurt-dill sauce in advance?

Definitely. I make it up to 3 days in advance and store it in the fridge. The flavor actually improves as it sits.

Is this dish good for meal prep?

Absolutely. I prep the ingredients ahead of time and assemble the bowls fresh throughout the week.

Can I eat this bowl cold?

Yes, it tastes great cold, especially in warmer weather. It’s like a refreshing chicken salad bowl.

How do I keep the vegetables crisp?

I chop the veggies just before serving or store them separately from the warm ingredients to keep them fresh and crunchy.

Conclusion

These Mediterranean Lemon-Dill Chicken Bowls are a wholesome, vibrant meal that never gets boring. I love the fresh ingredients, the zesty marinade, and how easily I can tweak the recipe to suit my tastes. It’s my go-to for something healthy, flavorful, and easy to throw together.

Would you like me to turn this into a downloadable PDF or add a photo to go with it?