Description
These Mediterranean Lemon-Dill Chicken Bowls are a fresh, flavorful meal combining lemon-marinated chicken, quinoa, crisp vegetables, and a creamy dill yogurt sauce. Perfect for meal prep and customizable to your preference.
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
Instructions
- Marinate the chicken in olive oil, lemon juice, oregano, salt, and pepper for at least 30 minutes.
- Rinse and cook the quinoa according to package instructions until fluffy.
- Grill or bake the chicken at 400°F until cooked through (internal temperature of 165°F), then let it rest before slicing.
- Dice the cucumber, slice the red onion, and halve the cherry tomatoes.
- Make the yogurt sauce by combining Greek yogurt, lemon juice, chopped dill, salt, and pepper in a bowl.
- Assemble each bowl with a base of quinoa, topped with sliced chicken, vegetables, olives, and feta.
- Drizzle the dill yogurt sauce on top just before serving.
Notes
- Use grilled tofu or chickpeas for a vegetarian version.
- Swap quinoa with brown rice, couscous, or bulgur for variation.
- Use plant-based yogurt and skip feta for a dairy-free option.
- Store components separately for freshness.
- Dried dill can replace fresh dill; use about 1 tablespoon and adjust to taste.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 75mg
