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Mediterranean Lemon-Dill Chicken Bowls

A fresh and tasty option for dinner, featuring tender chicken marinated in zesty lemon and bright dill flavors, served over quinoa or rice with colorful toppings.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken Marinade
  • 1.5 lbs Chicken Breast or Thighs, cubed You can use either breasts or thighs.
  • 1/4 cup Olive Oil Extra virgin is preferred.
  • 1/4 cup Fresh Lemon Juice
  • 2 Tbsp Fresh Dill, chopped You can adjust based on preference.
  • 2 cloves Garlic, minced
  • 1 tsp Dried Oregano Dried is recommended for flavor.
For the Bowls
  • 4 cups Cooked Quinoa or Rice For a gluten-free option, use quinoa.
  • 1 large Cucumber, diced
  • 1 pint Cherry Tomatoes, halved
  • 1/2 cup Red Onion, sliced
  • 1/2 cup Crumbled Feta Cheese
  • 1/4 cup Kalamata Olives, halved

Method
 

Marinate
  1. In a bowl, mix olive oil, lemon juice, dill, garlic, oregano, salt, and pepper.
  2. Add the cubed chicken, coat it well, and let it marinate for at least 30 minutes.
Cook Chicken
  1. Heat a skillet over medium-high heat.
  2. Add the marinated chicken and cook for about 10-12 minutes until it's fully cooked and no longer pink in the center.
Assemble
  1. In bowls, start with a base of quinoa or rice.
  2. Top with cooked chicken, diced cucumber, cherry tomatoes, red onion, feta cheese, and olives.
Finish
  1. Drizzle any remaining marinade over the bowls for extra flavor.

Notes

Store leftovers in airtight containers in the refrigerator for up to 3 days. Keep ingredients separate if possible to avoid sogginess, particularly the cucumbers and tomatoes. For more flavor, let the chicken marinate longer, up to a few hours.