Mediterranean Lemon-Dill Chicken Bowls
A fresh and easy bowl featuring grilled chicken, lemon-dill dressing, and crisp vegetables served over quinoa or rice.
Ingredients
Chicken and Dressing
- 4 pieces chicken breasts Pound to an even thickness for uniform cooking.
- 1 whole lemon Juice for dressing.
- 1/4 cup fresh dill Chopped for dressing.
- 2 tablespoons olive oil Used in both chicken seasoning and dressing.
- 1 teaspoon salt Adjust to taste.
- 1 teaspoon pepper Adjust to taste.
Vegetables and Base
- 1 cup cucumber Diced.
- 1 cup tomatoes Chopped.
- 1 medium red onion Sliced.
- 2 cups quinoa or rice Cooked according to package instructions.
Instructions
Preparation
- 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.
Assembly
- 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.
Notes
Serve warm or at room temperature. Place extra dressing on the side and add a lemon wedge for extra zing. A dollop of plain yogurt or tzatziki can also be added for a creamier finish. Store bowls in an airtight container in the fridge for up to 3 days, keeping dressing separate if meal prepping.