Mediterranean Lemon-Dill Chicken Bowls Recipe
Mediterranean Lemon-Dill Chicken Bowls feature tender, marinated chicken served over a bed of fluffy quinoa or rice, complemented by fresh cucumber, tomatoes, red onion, Kalamata olives, and crumbled feta cheese. This vibrant and flavorful bowl combines zesty lemon, aromatic dill, and garlic for a healthy, fresh meal suitable for lunch or dinner.
- Prep Time: 35 minutes
- Cook Time: 20 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Low Fat
Ingredients
Scale
Chicken & Marinade
- 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
Bowl Components
- 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
- Marinate the Chicken: In a bowl, whisk together olive oil, fresh lemon juice, chopped dill, minced garlic, dried oregano, salt, and pepper to create the marinade. Add the cubed chicken to the marinade and toss thoroughly to coat. Cover and refrigerate for at least 30 minutes and up to 4 hours to allow the flavors to develop.
- Cook the Chicken: Preheat your oven to 400°F (204°C) if baking or prepare a grill for medium-high heat. For baking or grilling, place the marinated chicken pieces on a baking sheet or grill and cook for 18–20 minutes, turning halfway through, until the chicken is cooked through and juices run clear. Alternatively, pan-sear the chicken over medium-high heat for 4–5 minutes per side in a skillet until golden brown and cooked through. Once cooked, let the chicken rest for 5 minutes to retain moisture.
- Assemble the Bowls: Evenly distribute the cooked quinoa or rice into 4 serving bowls as the base. Arrange the diced cucumber, halved tomatoes, sliced red onion, and cooked chicken chunks over the grains.
- Finish and Serve: Sprinkle each bowl generously with crumbled feta cheese and halved Kalamata olives. Drizzle extra olive oil and lemon juice or a light vinaigrette over the top. Garnish with fresh dill for an aromatic finish. Serve the bowls warm or chilled according to your preference.
Notes
- For a vegetarian version, omit chicken and add grilled or roasted vegetables.
- Cook quinoa or rice ahead of time to save preparation time.
- Adjust the amount of lemon juice and dill to taste for more pronounced flavors.
- Use chicken thighs for juicier, more flavorful meat, or breasts for leaner protein.
- Leftovers can be stored in an airtight container refrigerated for up to 3 days.
Keywords: Mediterranean chicken bowl, lemon dill chicken, healthy chicken bowl, quinoa bowl, baked chicken recipe, fresh chicken marinade
