Mediterranean Lemon-Dill Chicken Bowls
Enjoy a burst of fresh flavors with these Mediterranean Lemon-Dill Chicken Bowls featuring grilled chicken, zesty lemon, and aromatic dill. A nutritious meal that's easy to prepare and perfect for meal prep.
Ingredients
For the Chicken Marinade
- 4 pieces boneless, skinless chicken breasts
- 1/4 cup olive oil Quality olive oil recommended
- 2 pieces lemons Juice freshly squeezed
- 2 tablespoons fresh dill, chopped Add more for extra flavor
- 3 cloves garlic, minced
- Salt and pepper, to taste
For the Bowls
- 1 cup quinoa or rice Choose according to preference
- 1 pieces cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 pieces red onion, diced
- Extra lemon-dill dressing for drizzling (optional)
Instructions
Marinating the Chicken
- In a large bowl, combine olive oil, lemon juice, dill, and garlic. Mix well.
- Add chicken breasts to the marinade and ensure they are coated. Let sit for at least 30 minutes.
Preparing the Base
- Rinse quinoa under cold water. In a medium saucepan, bring 2 cups of water to a boil, add quinoa, and reduce to a simmer. Cook for about 15 minutes until fluffy.
- If using rice, follow package instructions for cooking.
Grilling the Chicken
- Preheat grill or grill pan to medium-high heat.
- Grill chicken breasts for 6-7 minutes on each side until internal temperature reaches 165°F.
- Let chicken rest for a few minutes before slicing into bite-sized pieces.
Assembling the Bowls
- In a medium bowl, combine diced cucumber, cherry tomatoes, and red onion.
- Start with a scoop of quinoa or rice as the base, layer with sliced chicken, and top with the vegetable mix.
- Drizzle with additional lemon-dill dressing if desired before serving.
Notes
Don't rush the marinating process for the best flavor. You can substitute chicken with tofu or fish for variation. Serve at room temperature or cold for lunches.