This vibrant and wholesome bowl is bursting with fresh Mediterranean flavors. Featuring tender marinated chicken, fluffy quinoa, crisp vegetables, and a touch of creamy feta, it’s a perfect balance of bright, zesty, and satisfying elements.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Ingredients
- 2 boneless, skinless chicken breasts
- 1/4 cup freshly squeezed lemon juice
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1/4 cup fresh dill, chopped (or 2 tablespoons dried dill)
- Salt and pepper to taste
- 1 cup quinoa (or substitute with couscous or rice)
- 1 red bell pepper, diced
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup feta cheese, crumbled (optional)
Instructions
- Marinate the Chicken: In a bowl, whisk together the lemon juice, olive oil, garlic, dill, salt, and pepper. Add the chicken breasts and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
- Cook the Quinoa: Rinse the quinoa under cold water. In a pot, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes or until the quinoa is fluffy and the water is absorbed. Set aside.
- Cook the Chicken: Grill or pan-sear the marinated chicken over medium-high heat for 6–7 minutes per side or until golden and cooked through. Let rest for a few minutes before slicing.
- Assemble the Bowls: Divide the cooked quinoa into bowls. Top with sliced chicken, bell pepper, cucumber, cherry tomatoes, and crumbled feta if using.
- Finish and Serve: Optionally drizzle with additional olive oil or lemon juice before serving. Serve warm or at room temperature.
Notes
- Swap out chicken for chickpeas or tofu for a vegetarian version.
- Add kalamata olives, avocado, or roasted vegetables for extra depth.
- Store components separately in the fridge for meal prep; assemble just before serving.
Mediterranean-Inspired Lemon-Dill Chicken Bowls
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Servings: 4
Description
This vibrant and wholesome bowl is bursting with fresh Mediterranean flavors. Featuring tender marinated chicken, fluffy quinoa, crisp vegetables, and a touch of creamy feta, it’s a perfect balance of bright, zesty, and satisfying elements.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1/4 cup freshly squeezed lemon juice
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1/4 cup fresh dill, chopped (or 2 tablespoons dried dill)
- Salt and pepper to taste
- 1 cup quinoa (or substitute with couscous or rice)
- 1 red bell pepper, diced
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup feta cheese, crumbled (optional)
Instructions
- Marinate the Chicken: In a bowl, whisk together the lemon juice, olive oil, garlic, dill, salt, and pepper. Add the chicken breasts and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
- Cook the Quinoa: Rinse the quinoa under cold water. In a pot, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes or until the quinoa is fluffy and the water is absorbed. Set aside.
- Cook the Chicken: Grill or pan-sear the marinated chicken over medium-high heat for 6–7 minutes per side or until golden and cooked through. Let rest for a few minutes before slicing.
- Assemble the Bowls: Divide the cooked quinoa into bowls. Top with sliced chicken, bell pepper, cucumber, cherry tomatoes, and crumbled feta if using.
- Finish and Serve: Optionally drizzle with additional olive oil or lemon juice before serving. Serve warm or at room temperature.
Notes
- Swap out chicken for chickpeas or tofu for a vegetarian version.
- Add kalamata olives, avocado, or roasted vegetables for extra depth.
- Store components separately in the fridge for meal prep; assemble just before serving.