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Mediterranean Lemon-Dill Chicken Bowls

Mediterranean Lemon-Dill Chicken Bowls

A bright, vibrant, and easy-to-make meal, Mediterranean Lemon-Dill Chicken Bowls bring together zesty marinated chicken, fresh vegetables, and a tangy lemon-dill dressing in a quick and satisfying meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Course: Main Course
Cuisine: American
Calories: 425
Ingredients Method Notes

Ingredients
  

For the Lemon-Dill Chicken:
  • 1½ pounds boneless skinless chicken breasts, cut into 1-inch cubes
  • 3 tablespoons extra virgin olive oil
  • Juice of 2 lemons about ¼ cup
  • Zest of 1 lemon
  • 3 tablespoons fresh dill finely chopped
  • 3 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
For the Bowl Base:
  • 2 cups cooked quinoa or brown rice
  • 2 cups fresh spinach or mixed greens
  • 1 English cucumber diced
  • 1 pint cherry tomatoes halved
  • 1 bell pepper diced
  • ½ red onion thinly sliced
  • ⅓ cup kalamata olives pitted and halved
  • ½ cup crumbled feta cheese
For the Lemon-Dill Dressing:
  • ¼ cup extra virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons fresh dill chopped
  • 1 clove garlic minced
  • 1 teaspoon honey or maple syrup
  • ½ teaspoon Dijon mustard
  • Salt and pepper to taste

Method
 

  1. Marinate the Chicken: In a bowl, mix olive oil, lemon juice, lemon zest, dill, garlic, oregano, salt, and pepper. Add chicken and toss to coat. Marinate for 15 minutes.
  2. Cook the Chicken: Heat a skillet over medium-high heat. Add chicken, cooking for 5-7 minutes until golden brown and internal temperature reaches 165°F (75°C).
  3. Prepare the Base Components: While the chicken cooks, prepare quinoa/rice and chop vegetables.
  4. Make the Dressing: Whisk all dressing ingredients in a small bowl until emulsified. Adjust seasonings to taste.
  5. Assemble the Bowls: Start with quinoa/rice as a base, then add greens, cucumber, tomatoes, bell pepper, onion, olives, and feta.
  6. Finish and Serve: Drizzle with lemon-dill dressing, garnish with fresh dill and lemon wedges.

Notes

Nutrition Information (Per Serving)
  • Calories: 425
  • Protein: 32g
  • Carbohydrates: 30g
  • Fiber: 5g
  • Fat: 20g (mostly healthy unsaturated fats)
  • Sodium: 620mg
  • Sugar: 5g