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.
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
Instructions
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.
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).
Prepare the Base Components: While the chicken cooks, prepare quinoa/rice and chop vegetables.
Make the Dressing: Whisk all dressing ingredients in a small bowl until emulsified. Adjust seasonings to taste.
Assemble the Bowls: Start with quinoa/rice as a base, then add greens, cucumber, tomatoes, bell pepper, onion, olives, and feta.
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