Description
This Mediterranean Lemon-Dill Chicken Bowl recipe is a vibrant, healthy meal featuring grilled chicken, quinoa, crisp veggies, and a tangy yogurt-dill sauce—perfect for dinner or meal prep.
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 cup quinoa
- 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
- 1 lemon, juiced
- 1/4 cup fresh dill, chopped
- 1 cup plain Greek yogurt
- 2 tbsp olive oil
- Salt, pepper, and oregano to taste
Instructions
- Marinate Chicken: Combine chicken, olive oil, lemon juice, oregano, salt, and pepper. Marinate for 30 minutes.
- Cook Quinoa: Rinse and cook quinoa per package directions.
- Grill Chicken: Grill or bake chicken at 400°F until internal temp reaches 165°F. Slice once slightly cooled.
- Prepare Veggies: Dice cucumber, halve tomatoes, and slice red onion.
- Make Sauce: Mix Greek yogurt, lemon juice, chopped dill, salt, and pepper.
- Assemble Bowls: In each bowl, layer quinoa, chicken, vegetables, olives, and feta. Drizzle with yogurt-dill sauce.
Notes
- Vegetarian swap: Use roasted chickpeas or grilled halloumi instead of chicken.
- Grain options: Substitute quinoa with couscous, brown rice, or cauliflower rice.
- Make ahead: Store components separately for up to 4 days and assemble when ready.
- Dairy-free option: Use plant-based yogurt and omit feta.
- Flavor twist: Replace dill with parsley, mint, or basil for variety.
