Mediterranean Lemon Dill Chicken Bowls
Enjoy these vibrant Mediterranean Lemon Dill Chicken Bowls — a refreshing and healthy dish featuring grilled lemon-dill chicken, fluffy quinoa, and fresh vegetables. Perfect for a wholesome lunch or dinner that’s bursting with Mediterranean flavor!
Equipment
- Grill or grill pan
- Mixing bowls
- Knife
- Cutting Board
- Medium pot
- Spatula
Ingrédients
Marinade
- 2 chicken breasts
- 2 tbsp olive oil
- 1 lemon zested and juiced
- 2 tbsp fresh dill chopped
- salt and pepper to taste
Base
- 1 cup quinoa rinsed
- 2 cups vegetable broth or water for cooking quinoa
Toppings
- 1 cup cherry tomatoes halved
- 1 cucumber diced
- 1 bell pepper diced
- 1/4 red onion thinly sliced
- extra lemon juice for drizzling
- feta cheese optional topping
Instructions
- Prepare all ingredients and chop vegetables before starting.
- In a bowl, combine olive oil, lemon juice, zest, dill, salt, and pepper. Coat the chicken and marinate for 30 minutes.
- Meanwhile, rinse the quinoa and cook it in vegetable broth or water for 15–20 minutes until fluffy.
- Grill the marinated chicken for 6–8 minutes on each side, or until cooked through (165°F internal temperature).
- Let the chicken rest for a few minutes, then slice it into strips.
- Assemble the bowls by placing quinoa at the bottom, followed by sliced chicken, cherry tomatoes, cucumber, bell pepper, and red onion.
- Drizzle with extra lemon juice and top with optional feta cheese or dill.
- Serve immediately and enjoy the fresh Mediterranean flavors!
Notes
For a vegetarian version, substitute chicken with grilled tofu or chickpeas. You can also replace quinoa with couscous, farro, or cauliflower rice. Store leftovers in the fridge for up to 3 days and reheat gently before serving.