I make this Mediterranean Lemon Dill Chicken Bowl when I want something fresh, vibrant, and full of bright flavors. The juicy lemon-herb chicken pairs perfectly with fluffy grains, crisp vegetables, and a creamy sauce for a balanced and satisfying meal.
Why You’ll Love This Recipe
I love how light yet filling this bowl feels. The lemon and dill give the chicken a refreshing flavor, while the colorful vegetables add crunch and texture. I also enjoy how easy it is to prepare everything ahead of time and assemble the bowls when I’m ready to eat. It’s perfect for meal prep, quick lunches, or a wholesome dinner that doesn’t feel heavy.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the chicken:
1 1/2 pounds boneless, skinless chicken breasts
2 tablespoons olive oil
Juice of 1 large lemon
Zest of 1 lemon
2 cloves garlic, minced
2 tablespoons fresh dill, chopped
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
For the bowls:
3 cups cooked quinoa or rice
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 red onion, thinly sliced
1/2 cup kalamata olives, sliced
1/2 cup crumbled feta cheese
For the sauce:
1/2 cup plain Greek yogurt
1 tablespoon lemon juice
1 tablespoon fresh dill, chopped
1 small clove garlic, minced
Salt and pepper to taste
Directions
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I whisk together olive oil, lemon juice, lemon zest, garlic, dill, oregano, salt, and pepper in a bowl.
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I coat the chicken breasts evenly with the marinade and let them rest for at least 20 minutes, or up to 8 hours in the refrigerator.
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I heat a skillet or grill pan over medium heat and cook the chicken for about 6–7 minutes per side, until fully cooked and golden on the outside.
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I let the chicken rest for a few minutes before slicing it into strips.
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While the chicken cooks, I stir together the Greek yogurt, lemon juice, dill, garlic, salt, and pepper to make the sauce.
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I divide the cooked quinoa or rice among serving bowls.
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I top each bowl with sliced chicken, cherry tomatoes, cucumber, red onion, olives, and feta cheese.
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I drizzle the yogurt sauce over the top and serve immediately.
Servings and timing
This recipe makes 4 servings.
Prep time: 20 minutes
Marinating time: 20 minutes to 8 hours
Cook time: 15 minutes
Total time: about 55 minutes (including minimum marinating time)
Variations
I sometimes use grilled shrimp or baked salmon instead of chicken for a different protein option. When I want extra greens, I add a handful of arugula or spinach to the bowl. For a dairy-free version, I skip the feta and use a dairy-free yogurt alternative for the sauce. I also enjoy swapping quinoa for farro or couscous when I want a different grain base.
storage/reheating
I store the chicken, grains, vegetables, and sauce separately in airtight containers in the refrigerator for up to 4 days. When I’m ready to eat, I reheat the chicken and grains until warmed through, then assemble the bowl with the fresh toppings and sauce. I keep the sauce chilled and stir it before serving.
FAQs
Can I bake the chicken instead of cooking it on the stovetop?
Yes, I sometimes bake the marinated chicken at 400°F (200°C) for about 20–25 minutes, or until fully cooked.
What grain works best for this bowl?
I usually choose quinoa for its protein content, but rice, farro, or even cauliflower rice work well depending on what I have available.
Can I make this recipe ahead for meal prep?
I often prepare all the components in advance and store them separately. It makes assembling quick lunches throughout the week very easy.
How do I keep the vegetables fresh for several days?
I store chopped vegetables in airtight containers and keep wetter ingredients, like tomatoes, separate until I assemble the bowl.
Can I make this dairy-free?
Yes, I simply omit the feta cheese and use a dairy-free yogurt for the sauce. The bowl still tastes bright and flavorful.
Conclusion
I find this Mediterranean Lemon Dill Chicken Bowl to be one of my favorite fresh and wholesome meals. The zesty lemon, fragrant dill, and creamy yogurt sauce create a perfect balance of flavors. Whenever I want a nourishing dish that feels light but satisfying, this is the bowl I prepare.
Print
Mediterranean Lemon Dill Chicken Bowl
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes (including minimum marinating time)
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Halal
Description
Mediterranean Lemon Dill Chicken Bowl is a fresh and vibrant meal featuring juicy lemon-herb chicken served over fluffy grains with crisp vegetables, briny olives, feta cheese, and a creamy yogurt dill sauce. It’s a balanced and satisfying dish perfect for meal prep or wholesome dinners.
Ingredients
- For the chicken:
- 1 1/2 pounds boneless, skinless chicken breasts
- 2 tablespoons olive oil
- Juice of 1 large lemon
- Zest of 1 lemon
- 2 cloves garlic, minced
- 2 tablespoons fresh dill, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For the bowls:
- 3 cups cooked quinoa or rice
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup kalamata olives, sliced
- 1/2 cup crumbled feta cheese
- For the sauce:
- 1/2 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill, chopped
- 1 small clove garlic, minced
- Salt and pepper to taste
Instructions
- Whisk together olive oil, lemon juice, lemon zest, garlic, dill, oregano, salt, and pepper in a bowl.
- Coat the chicken breasts evenly with the marinade and let rest for at least 20 minutes or up to 8 hours in the refrigerator.
- Heat a skillet or grill pan over medium heat and cook the chicken for 6–7 minutes per side until fully cooked and golden. Let rest, then slice into strips.
- In a small bowl, mix Greek yogurt, lemon juice, dill, garlic, salt, and pepper to make the sauce.
- Divide cooked quinoa or rice among serving bowls.
- Top with sliced chicken, cherry tomatoes, cucumber, red onion, olives, and feta cheese.
- Drizzle yogurt sauce over the top and serve immediately.
Notes
- Substitute chicken with grilled shrimp or baked salmon.
- Add arugula or spinach for extra greens.
- Use dairy-free yogurt and omit feta for a dairy-free option.
- Store components separately in the refrigerator for up to 4 days.
- Reheat chicken and grains before assembling; keep sauce chilled until serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 580
- Sugar: 6g
- Sodium: 760mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 46g
- Cholesterol: 115mg
