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Mediterranean Lemon-Dill Chicken Bowls

A refreshing and healthy meal combining bold flavors of lemon and dill with tender chicken, served in under 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 4 pieces boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 2 pieces lemons (zested and juiced)
  • 3 tablespoons fresh dill, chopped
  • Salt and pepper to taste
For the Bowls
  • 2 cups cooked rice or quinoa
  • 1 cup cherry tomatoes, halved
  • 1 piece cucumber, diced
  • ½ piece red onion, thinly sliced
  • Feta cheese (optional)
  • Fresh parsley for garnish (optional)

Method
 

Preparation
  1. In a bowl, mix olive oil, lemon juice, lemon zest, dill, salt, and pepper.
  2. Place chicken breasts in the bowl and coat them well with the marinade. Let it sit for at least 15 minutes.
Cooking
  1. Heat a skillet over medium heat. Cook the chicken for about 6-7 minutes on each side or until it is cooked through and no longer pink.
  2. Remove the chicken from the skillet and let it rest for a few minutes.
  3. Slice the chicken into strips.
Assembly
  1. In serving bowls, layer the cooked rice or quinoa.
  2. Top with sliced chicken, cherry tomatoes, cucumber, and red onion.
  3. Crumble feta cheese on top if desired.
  4. Garnish with fresh parsley before serving.

Notes

Store leftovers in an airtight container in the fridge for about 3 days. To reheat, microwave until warmed through. Marinate the chicken for longer for deeper flavor. You can use any other protein like fish or tofu if preferred. Feel free to add other veggies like bell peppers or spinach for more nutrition.