1 lb boneless, skinless chicken breasts Recipe
A delightful Mediterranean-inspired dish, these Lemon-Dill Chicken Bowls are a burst of flavors and colors. Marinated chicken, quinoa, fresh veggies, and a tangy yogurt sauce come together in a wholesome and satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Grilling, Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Marinated Chicken:
- 1 lb boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 lemon, juiced
- 1 tsp oregano
- Salt and pepper, to taste
Quinoa:
- 1 cup quinoa
Vegetables:
- 1 cucumber, diced
- 1 pint cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted
Additional:
- 1/4 cup crumbled feta cheese
- 1/4 cup fresh dill, chopped
- 1 cup plain Greek yogurt
Instructions
- Marinate chicken: In a bowl, combine chicken, olive oil, lemon juice, oregano, salt, and pepper. Allow it to marinate for 30 minutes.
- Cook quinoa: Rinse quinoa and cook according to package instructions.
- Grill or bake chicken: Grill over medium heat or bake at 400°F until cooked through. Let it cool slightly, then slice.
- Prep veggies: Dice cucumber, halve tomatoes, and slice the onion.
- Make yogurt sauce: Mix Greek yogurt, lemon juice, dill, salt, and pepper in a bowl.
- Assemble bowls: Divide quinoa, chicken, veggies, olives, and feta among containers. Serve with yogurt sauce on the side.
Notes
- You can customize these bowls with additional toppings like roasted red peppers or avocado.
- For a vegan option, swap chicken with grilled tofu or chickpeas.
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 7g
- Sodium: 540mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg
Keywords: Mediterranean, Greek, Chicken Bowls, Quinoa, Yogurt Sauce
