Mediterranean Lemon-Dill Chicken Bowls
Mediterranean Lemon-Dill Chicken Bowls layer lemon and dill marinated chicken over quinoa or rice with cucumber, tomatoes, feta, and olives. They are a practical meal prep bowl for lunches or dinners that still taste fresh after storage.
Equipment
- Mixing bowl
- Whisk
- Large skillet
- Cutting Board
- Chef's Knife
Ingredients
- 1.5 lbs chicken breast or thighs cubed
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- 2 tablespoons fresh dill chopped
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- salt and pepper to taste
- 4 cups cooked quinoa or rice
- 1 large cucumber diced
- 1 pint tomatoes halved
- 1/2 cup red onion sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup Kalamata olives halved
Instructions
- Whisk olive oil, lemon juice, fresh dill, garlic, oregano, salt, and pepper in a medium bowl.
- Add cubed chicken and toss until evenly coated, then marinate for 20 to 30 minutes.
- Heat a large skillet over medium-high heat and cook the chicken until browned and 165°F inside.
- Divide cooked quinoa or rice among bowls and top with the warm lemon-dill chicken.
- Add cucumber, tomatoes, red onion, feta, and Kalamata olives over each bowl.
- Serve with extra dill, lemon, or pan juices as desired.
Notes
Storage: Store chicken and grains in airtight containers in the refrigerator for up to 4 days.
Reheating: Reheat chicken and grains until warm, then add cold toppings after heating.
Freezing: Freeze cooked chicken and grains for up to 2 months, but keep cucumber, tomatoes, feta, and olives fresh.
Expert Tips: Cut the chicken into even pieces and avoid crowding the skillet for better browning.
Meal Prep: Pack toppings separately so the vegetables stay crisp and the feta does not soften too much.
Variations: Use brown rice, cauliflower rice, chickpeas, or a spoonful of tzatziki to adjust the bowl to your needs.