Mediterranean Lemon-Dill Chicken Bowl

Mediterranean Lemon-Dill Chicken Bowls have become my weeknight go-to for a bright nourishing dinner that tastes as fresh as it looks Layers of juicy chicken vibrant veggies fluffy quinoa and a tangy yogurt sauce come together to create a bowl that satisfies and energizes The whole meal comes together quickly with simple wholesome ingredients and the leftovers never disappoint

I started making these bowls to replicate a favorite café lunch and quickly found it more delicious done at home Friends now ask for this recipe after just one taste

Ingredients

• Chicken breasts: provide lean protein and cook quickly Look for organic or local when possible
• Quinoa: adds fluffy texture and nutrients Rinse well before cooking for best flavor
• Cucumber: brings crunch and freshness Choose firm bright green cucumbers for best results
• Cherry tomatoes: add juicy sweet flavor Use ripe ones for maximum color and taste
• Red onion: gives a punch of sharp color Slice thinly for a mellow bite
• Kalamata olives: offer rich salty flavor Seek out pitted olives in brine for convenience
• Feta cheese: provides creamy tanginess Buy a block and crumble it yourself for fresher taste
• Lemon juice: brightens every element Opt for fresh lemons not bottled juice
• Fresh dill: is essential for zesty herbal notes Use tender feathery sprigs
• Greek yogurt: makes a thick tangy sauce Go for full-fat for richness if you like
• Olive oil: keeps chicken juicy while marinating Cold-pressed extra virgin is best
• Salt pepper and oregano: complete the flavors Choose high-quality dried oregano if you can

Step-by-Step Instructions

Marinate the Chicken:

Combine chicken breasts olive oil fresh lemon juice dried oregano salt and black pepper in a mixing bowl Make sure each piece is coated Cover and let sit for at least thirty minutes so the flavors infuse deeply and the chicken stays tender

Cook the Quinoa:

Start by rinsing quinoa thoroughly under cold water to remove bitterness Place in a saucepan with water using the ratio on package directions Bring to a boil then simmer covered until grains are tender and spiral edges appear Fluff with a fork and let cool slightly

Grill or Bake Chicken:

Preheat your grill to medium or your oven to four hundred degrees Fahrenheit Cook chicken breasts until the outside is golden and the internal temperature reads one hundred sixty five degrees Fahrenheit on a meat thermometer Rest for five minutes before slicing thinly so juices stay in

Prep the Veggies:

Dice cucumber into bite-sized pieces halve cherry tomatoes and thinly slice red onion This makes for fast assembly and perfect bites Layer veggies on a plate or in a bowl for easy access

Make the Lemon Dill Yogurt Sauce:

In a small bowl whisk Greek yogurt fresh lemon juice chopped dill salt and pepper until smooth Taste and adjust seasoning as needed This sauce is at its best when the dill is truly fresh and the lemon tangy

Assemble the Bowls:

Divide cooked quinoa between serving bowls Top with sliced chicken a generous scoop of each veggie Kalamata olives and a sprinkle of crumbled feta cheese Keep the yogurt sauce on the side until ready to eat The final touch of creamy dressing pulls it all together

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I absolutely love fresh dill in this sauce Since childhood its bright aroma has reminded me of summer at my grandparents house in the countryside and now its always the first herb I toss into these bowls My family always asks for extra sauce because it brings the whole dish together

Storage Tips

These bowls keep well for up to four days in the fridge Store the yogurt sauce separately to keep everything crisp The chicken and quinoa can be portioned out in individual containers which makes lunch grabs so easy I find the flavors actually deepen over time so leftovers are always a treat

Ingredient Substitutions

Swap in brown rice or farro for quinoa if you want a heartier base Try crumbled goat cheese instead of feta or use green olives for a different briny twist For a dairy-free version use a coconut or almond yogurt in the sauce and skip the feta Chickpeas also make a great plant-based protein swap

Serving Suggestions

Set out all the components buffet-style for family dinners so everyone can build their own bowl Add extra salad greens or serve with warm pita on the side If you want more zest top with extra lemon wedges or a sprinkle of sumac which I always find perks up the flavors beautifully

Mediterranean Roots

This dish is inspired by classic Mediterranean flavors that center on olive oil herbs citrus and fresh vegetables Its a lighter way of eating that feels restorative and lively Every time I set these bowls out I remember meals in Greek tavernas where each bite was vibrant and simple

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Frequently Asked Questions

→ How do you keep the chicken juicy?

Let the chicken marinate for at least 30 minutes in lemon juice, olive oil, and seasonings. Grill or bake just until cooked through, then rest before slicing to retain moisture.

→ Can these bowls be made ahead of time?

Yes, assemble the chicken, quinoa, veggies, and feta in containers. Keep the yogurt sauce separate and add when ready to eat for best freshness.

→ Is there a substitute for quinoa?

Bulgur, brown rice, couscous, or cauliflower rice work well as alternative bases for the bowl, depending on preference.

→ What vegetables work best in these bowls?

Classic choices include diced cucumber, cherry tomatoes, and red onion. Bell peppers or arugula also add great crunch and flavor.

→ How to make the yogurt sauce extra flavorful?

Use fresh dill, extra lemon juice, and a touch of salt. Let the sauce rest to allow the flavors to combine fully before serving.