Description
Mediterranean Lemon-Dill Chicken Bowls are a fresh and flavorful meal packed with protein and vegetables.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 cup quinoa
- 1 cucumber, diced
- 1 pint cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted
- 1/4 cup crumbled feta cheese
- 1 lemon, juiced
- 1/4 cup fresh dill, chopped
- 1 cup plain Greek yogurt
- 2 tablespoons olive oil
- Salt, pepper, and oregano to taste
Instructions
- Marinate the chicken: In a bowl, mix the chicken with olive oil, lemon juice, oregano, salt, and pepper. Let marinate for 30 minutes.
- Cook the quinoa: Rinse and cook according to package directions.
- Cook the chicken: Grill over medium heat or bake in a 400°F (200°C) oven until fully cooked. Let cool slightly, then slice.
- Prepare the vegetables: Dice the cucumber, halve the tomatoes, and thinly slice the red onion.
- Make the yogurt sauce: In a bowl, combine Greek yogurt, lemon juice, dill, salt, and pepper.
- Assemble the bowls: Divide quinoa, sliced chicken, vegetables, and olives among containers. Top with feta cheese. Keep the yogurt sauce separate until serving.
Notes
- Feel free to substitute vegetables based on preference.
- Can be prepared in advance for meal prep.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Grilling or Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Mediterranean Lemon-Dill Chicken Bowls, Chicken Bowl Recipe, Healthy Meal Prep