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Mediterranean Lemon-Dill Chicken Bowls

Mediterranean lemon-dill chicken bowls with grilled, herby chicken and fresh diced vegetables. Serve over rice or quinoa with tzatziki and crumbled feta for bright, meal-prep friendly bowls.
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Prep Time 20 minutes
Cook Time 15 minutes
marinating 30 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Mediterranean
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken marinade
  • 1.5 lb chicken breasts
  • 0.25 cup olive oil
  • 0.25 cup lemon juice
  • 2 tbsp fresh dill, chopped
  • 2 cloves garlic, minced
  • 0.25 salt to taste
  • 0.25 pepper to taste
For bowls
  • 1 cooked rice or quinoa
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 0.25 cup red onion, sliced
  • 0.5 cup kalamata olives
  • 0.25 cup feta cheese, crumbled
  • 1 cup tzatziki sauce

Equipment

  • 1 grill

Method
 

Make the lemon-dill marinade
  1. Whisk olive oil, lemon juice, dill, garlic, salt, and pepper until fully combined and fragrant.
  2. Place the chicken breasts in a bowl and pour over the marinade, turning to coat.
Marinate
  1. Cover and marinate for 30 minutes to 2 hours in the refrigerator, so the chicken absorbs the lemon-dill flavor.
Grill and rest
  1. Preheat the grill to medium-high heat and grill the chicken for 6-7 minutes per side, turning once, until cooked through and the surface is golden.
  2. Transfer chicken to a plate, rest, and then slice for juicy, even pieces.
Assemble the bowls
  1. Build bowls with cooked rice or quinoa as the base.
  2. Top with sliced chicken, cherry tomatoes, cucumber, red onion, kalamata olives, feta, and a generous drizzle of tzatziki.

Notes

For best flavor and juiciness, marinate the chicken no less than 30 minutes and use a hot grill for quick browning. Store assembled components (rice/quinoa, chicken, and vegetables) separately in the fridge up to 3 days, then assemble with tzatziki at serving; freeze grilled chicken up to 2 months. For a lighter option, replace rice with quinoa only or use cauliflower rice while keeping the same lemon-dill marinade.