Name: Mediterranean Lemon-Dill Chicken Bowls Recipe
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: 1.5 lbs Chicken Breast or Thighs, cubed; 1/4 cup Olive Oil; 1/4 cup Fresh Lemon Juice; 2 Tbsp Fresh Dill, chopped; 2 cloves Garlic, minced; 1 tsp Dried Oregano; Salt and Pepper, to taste; 4 cups Cooked Quinoa or Rice; 1 large Cucumber, diced; 1 pint Tomatoes, halved; 1/2 cup Red Onion, sliced; 1/2 cup Crumbled Feta Cheese; 1/4 cup Kalamata Olives, halved

Jump to Recipe

Introduction

These Mediterranean Lemon-Dill Chicken Bowls are a fresh and flavorful meal perfect for any day of the week. Packed with tender, marinated chicken and vibrant vegetables, they offer a balanced combination of protein, grains, and bright Mediterranean flavors.

A round wooden board holds a colorful arrangement of seven different food layers around the edge. Starting from the top right, there are slices of grilled chicken breast seasoned with herbs, light brown with green flecks. Next to that is a pile of quinoa mixed with green herbs, pale yellow with green. Below the quinoa, there are bright red cherry tomatoes cut in halves. Next to the tomatoes is a heap of white crumbled cheese. Moving left, finely chopped red onions create a purple layer. Above the onions are dark purple Kalamata olives. At the center, slices of fresh green cucumber and a small pile of fresh green herbs such as dill form the middle. On top near the upper middle, three slices of bright yellow lemon add a fresh touch. The whole board sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 lbs chicken breast or thighs, cubed
1/4 cup olive oil
1/4 cup fresh lemon juice
2 tablespoons fresh dill, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
Salt and pepper, to taste
4 cups cooked quinoa or rice
1 large cucumber, diced
1 pint tomatoes, halved
1/2 cup red onion, sliced
1/2 cup crumbled feta cheese
1/4 cup Kalamata olives, halved

Instructions

Step 1: In a bowl, whisk together olive oil, fresh lemon juice, chopped dill, minced garlic, dried oregano, salt, and pepper. Add the cubed chicken and toss to coat. Marinate in the refrigerator for at least 30 minutes and up to 4 hours.
Step 2: Preheat your oven to 400°F (200°C) or heat a grill pan. Bake or grill the marinated chicken for 18–20 minutes, or pan-sear over medium heat for 4–5 minutes per side, until fully cooked. Let the chicken rest for 5 minutes before assembling.
Step 3: Divide the cooked quinoa or rice evenly among four bowls. Arrange the diced cucumber, halved tomatoes, sliced red onion, and cooked chicken on top.
Step 4: Sprinkle each bowl generously with crumbled feta cheese and Kalamata olives. Drizzle with extra olive oil or lemon juice, or your favorite light vinaigrette, then garnish with fresh dill. Serve warm or chilled.

Tips & Variations

Use chicken thighs for juicier meat or chicken breasts for a leaner option.
Swap quinoa for couscous or bulgur wheat for variety in the grain base.
Add a dollop of tzatziki or hummus for extra creaminess and flavor.
Marinate the chicken overnight for even deeper flavor.

Storage

Store leftover chicken bowls in an airtight container in the refrigerator for up to 3 days. Keep any dressings or toppings separate until ready to serve to maintain freshness. Reheat gently in the microwave or enjoy cold as a refreshing lunch.

How to Serve

A white bowl filled with layers of colorful ingredients arranged neatly in sections. At the bottom is a layer of light brown rice, topped with grilled chicken pieces that are golden brown with dark grill marks, garnished with sprigs of fresh dill. To the side, there are slices of bright red tomatoes, followed by a section of crumbled white feta cheese with a sprinkle of green herbs. Next to that are dark purple Kalamata olives and fresh green cucumber slices. A bright yellow lemon wedge rests on the edge of the bowl, with a slice of lemon and dill placed on the rice beside the chicken. The bowl is set on a white marbled surface, creating a clean and fresh background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried dill instead of fresh?

Fresh dill has a brighter flavor that’s ideal for this dish, but if you only have dried dill, use about one-third the amount and add it to the marinade to help it rehydrate.

Can I prepare these bowls ahead of time?

Yes, you can marinate the chicken and cook grains in advance. Assemble just before serving to keep veggies crisp and feta fresh.