Bright, zesty, and packed with Mediterranean flavors, these Lemon-Dill Chicken Bowls bring together juicy grilled chicken, crisp veggies, fluffy quinoa, and tangy feta for a fresh, nourishing meal. Every bite balances sunshiney lemon, fragrant dill, and the briny punch of olives. Whether for weeknight dinners, meal prep, or a casual dinner with friends, these bowls are simple, stunning, and satisfying.
Why You’ll Love This Recipe
- Mediterranean vibes – Fresh herbs, citrus, and olive oil create a light but bold flavor.
- Wholesome & balanced – Protein-rich chicken, fiber-filled grains, and nutrient-dense veggies.
- Customizable – Swap grains, add extra veggies, or serve with pita for variety.
- Meal-prep friendly – Easy to store and assemble ahead of time.
Key Ingredients
- Chicken breasts – Lean protein base, perfect for soaking up the marinade.
- Olive oil & garlic – Classic Mediterranean pairing that adds depth.
- Lemon juice & zest – Bright citrus tang that cuts through richness.
- Fresh dill – The signature herb for an earthy, slightly sweet note.
- Cherry tomatoes & cucumber – Juicy and crisp for contrast.
- Red onion – Adds mild sharpness and crunch.
- Quinoa or couscous – Fluffy, hearty grain base.
- Feta & Kalamata olives – Creamy and briny accents.
- Tzatziki (optional) – A cool, creamy sauce to tie everything together.
Step-by-Step Instructions
Step 1 – Marinate the chicken
In a large bowl, whisk together olive oil, garlic, salt, pepper, lemon juice, zest, and half the dill. Coat the chicken breasts, cover, and marinate 30 minutes–2 hours.
Step 2 – Prep the veggies
Toss cherry tomatoes, cucumber, and red onion with a pinch of salt and lemon juice. Set aside.
Step 3 – Grill the chicken
Heat a grill or grill pan to medium. Cook chicken 6–7 minutes per side, until internal temp reaches 165°F (75°C). Rest for 5 minutes, then slice.
Step 4 – Cook the grain
Prepare quinoa or couscous per package instructions. Keep warm and fluffy.
Step 5 – Assemble bowls
Start with quinoa, top with chicken, veggies, feta, and olives. Garnish with remaining dill, drizzle with olive oil and lemon, and add tzatziki if using.
Serving Ideas
- Family-style: Lay out each ingredient and let everyone build their own.
- With pita: Serve alongside warm pita or flatbread.
- With wine: Pair with a crisp Sauvignon Blanc or dry Rosé.
- Extra herbs: Sprinkle fresh parsley or mint for added freshness.
Storage & Meal Prep
- Refrigerate: Store components separately in airtight containers for 3–4 days.
- Freeze: Freeze cooked chicken and grains; add fresh veggies and feta after thawing.
- Reheat: Gently warm chicken and grains; add veggies and toppings afterward to keep them crisp.
Recipe Card
Mediterranean-Inspired Lemon-Dill Chicken Bowls
- Prep Time: 45 mins
- Cook Time: 25 mins
- Total Time: 1 hr 15 mins
- Difficulty: Intermediate
- Servings: 4
- Calories: ~550
Ingredients
- 4 boneless, skinless chicken breasts (1.5 lbs)
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 tsp salt
- ½ tsp black pepper
- Juice & zest of 2 lemons
- ¼ cup fresh dill, chopped (or 2 tbsp dried)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- ½ red onion, thinly sliced
- 1 cup cooked quinoa or couscous
- ½ cup feta cheese, crumbled
- ¼ cup Kalamata olives, halved
- ¼ cup tzatziki sauce (optional)
Instructions
- Marinate chicken in olive oil, garlic, lemon juice/zest, half the dill, salt, and pepper. Chill 30–120 minutes.
- Mix tomatoes, cucumber, and onion with lemon juice and salt. Set aside.
- Grill chicken 6–7 min per side until cooked. Rest, then slice.
- Cook quinoa or couscous.
- Assemble bowls with grain, chicken, veggies, feta, and olives. Garnish with dill, olive oil, lemon juice, and tzatziki if desired.
Notes
- Swap quinoa with farro, brown rice, or couscous.
- Oven option: Bake chicken at 400°F (200°C) for 20–25 min.
- Great for meal prep—just store components separately.
