Mediterranean Lemon Dill Chicken Bowls (Print Version)
# Ingredients:
→ Chicken Marinade
01 -
450 g boneless, skinless chicken breasts
02 -
2 tablespoons olive oil
03 -
Juice of 1 lemon
04 -
1 teaspoon dried oregano
05 -
Salt, to taste
06 -
Freshly ground black pepper, to taste
→ Base and Toppings
07 -
170 g quinoa (1 cup), uncooked
08 -
1 cucumber, diced
09 -
300 g cherry tomatoes, halved
10 -
1/2 red onion, thinly sliced
11 -
60 g Kalamata olives, pitted (1/2 cup)
12 -
60 g feta cheese, crumbled (1/4 cup)
→ Yogurt Sauce
13 -
240 g plain Greek yogurt (1 cup)
14 -
Juice of 1 lemon
15 -
15 g fresh dill, finely chopped (1/4 cup)
16 -
Salt, to taste
17 -
Freshly ground black pepper, to taste
# Instructions:
01 -
Combine chicken breasts with olive oil, lemon juice, oregano, salt, and pepper in a bowl. Mix thoroughly to coat, cover, and refrigerate for 30 minutes.
02 -
Rinse quinoa under cold water. Cook according to package instructions, usually simmering in double its volume of water until liquid is absorbed. Fluff with a fork and set aside.
03 -
Preheat grill to medium heat or oven to 200°C. Remove chicken from marinade and grill or bake until internal temperature reaches 75°C, about 8–10 minutes per side. Allow to rest for 5 minutes before slicing.
04 -
Dice cucumber, halve cherry tomatoes, and thinly slice red onion. Set aside.
05 -
In a bowl, mix Greek yogurt, lemon juice, chopped dill, salt, and pepper until well blended.
06 -
Divide quinoa among serving bowls. Top each with sliced chicken, cucumber, tomatoes, red onion, olives, and crumbled feta cheese. Serve yogurt sauce on the side.
# Notes:
01 -
Marinating the chicken enhances its flavor and keeps it tender; for best results, marinate for up to 2 hours.
02 -
For meal prep, keep the yogurt sauce separate until ready to eat to maintain freshness.