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why make this recipe

This bowl is fresh, bright, and easy. It has grilled chicken, lemon, and dill with crisp veggies and rice or quinoa. It makes a full meal that you can cook fast. If you like bowls with simple flavor, try a spicy version like buffalo chicken bowls that taste like takeout for a different twist.

introduction

Mediterranean Lemon-Dill Chicken Bowls mix grilled chicken with a lemon-dill dressing and fresh vegetables. The flavors are light and clean. This recipe works well for weeknight meals and meal prep. It uses common ingredients and simple steps.

how to make Mediterranean Lemon-Dill Chicken Bowls

Make the chicken and cook the grain first. Slice the vegetables while the chicken rests. Mix the lemon juice, dill, olive oil, salt, and pepper for a quick dressing. Build each bowl with a base of quinoa or rice, add sliced chicken, then top with cucumber, tomatoes, and red onion. Finish with the lemon-dill dressing.

Ingredients :

chicken breasts
lemon
fresh dill
olive oil
salt
pepper
cucumber
tomatoes
red onion
quinoa or rice

Directions :

Preheat the grill to medium-high heat.
Season the chicken breasts with salt, pepper, and olive oil.
Grill the chicken for about 6-7 minutes on each side or until fully cooked.
In a bowl, mix lemon juice, chopped dill, olive oil, salt, and pepper to create the dressing.
Cook quinoa or rice according to package instructions.
In serving bowls, layer cooked quinoa or rice, sliced grilled chicken, diced cucumber, chopped tomatoes, and sliced red onion.
Drizzle the lemon-dill dressing on top.
Serve immediately or prepare ahead for meal prep.

how to serve Mediterranean Lemon-Dill Chicken Bowls

Serve warm or at room temperature. Place extra dressing on the side for people who want more. Add a lemon wedge for extra zing. You can also add a dollop of plain yogurt or tzatziki if you like a creamier top.

how to store Mediterranean Lemon-Dill Chicken Bowls

Store the bowls in an airtight container in the fridge for up to 3 days. Keep the dressing separate if you plan to store the bowls for meal prep. Reheat the chicken and grain gently in the microwave, then add fresh veggies and dressing.

tips to make Mediterranean Lemon-Dill Chicken Bowls

Pound chicken breasts to even thickness so they cook evenly.
Let the chicken rest 5 minutes after grilling so juices stay in the meat.
Taste the dressing and add more lemon or salt if needed.
Use cooked quinoa for a nutty texture or rice for a soft base.

variation (if any)

Add feta cheese or olives for more Mediterranean taste.
Use shrimp or tofu instead of chicken for a different protein.
Add roasted red peppers or spinach for extra color and nutrients.

FAQs

Q: Can I bake the chicken instead of grilling?
A: Yes. Bake at 400°F (200°C) for 20-25 minutes or until cooked through.

Q: Can I use dried dill instead of fresh?
A: You can, but fresh dill gives a brighter taste. If you use dried, use less (about 1/3 the amount).

Q: Is this good for meal prep?
A: Yes. Store components separately and add dressing when you eat.

Q: Can I make this gluten-free?
A: Yes. Use quinoa or gluten-free rice and check all labels.

Q: How long does the dressing last?
A: Keep it in the fridge up to 4 days in a sealed jar.

Conclusion

These Mediterranean Lemon-Dill Chicken Bowls are fresh, simple, and great for busy days. For another bowl idea with similar style, you can compare flavors with a detailed Greek Chicken Bowls recipe.