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Vibrant Mediterranean Lemon Dill Chicken Bowls with Creamy Feta Dressing

Close-up of mediterranean lemon-dill chicken bowls featuring grilled chicken, quinoa, and creamy dill sauce.
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Make these bright and flavorful Mediterranean Lemon Dill Chicken Bowls for a satisfying lunch or dinner. This recipe features tender marinated chicken, herbed quinoa, fresh vegetables, and a creamy feta dressing.

Ingredients

Scale
  • 1.5 lb boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1/4 cup fresh lemon juice
  • 3 tablespoons olive oil, divided
  • 2 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup quinoa
  • 2 cups water or low-sodium chicken broth
  • 1 tablespoon fresh dill, chopped
  • 1 cup cherry tomatoes, halved
  • 1 English cucumber, diced
  • 1/2 cup Kalamata olives, halved
  • 1/4 cup red onion, thinly sliced
  • For the Creamy Feta Dressing: 1/2 cup plain Greek yogurt, 1/4 cup crumbled feta cheese, 2 tablespoons fresh lemon juice, 1 tablespoon olive oil, 1 tablespoon fresh dill, 1 teaspoon Dijon mustard, salt and pepper to taste

Instructions

  1. Prepare the chicken marinade: In a bowl, combine the lemon juice, 2 tablespoons of olive oil, minced garlic, oregano, salt, and pepper. Add the chicken pieces, toss to coat, and marinate in the refrigerator for at least 30 minutes.
  2. Cook the quinoa: Rinse the quinoa well. Combine the quinoa and water or broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Fluff with a fork and stir in the chopped fresh dill.
  3. Cook the chicken: Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the marinated chicken and cook for 6-8 minutes, turning occasionally, until cooked through and lightly browned.
  4. Make the dressing: In a small bowl, whisk together the Greek yogurt, feta cheese, lemon juice, olive oil, dill, and Dijon mustard. Season with salt and pepper to your preference.
  5. Assemble the bowls: Divide the herbed quinoa among four bowls. Top each with portions of the cooked lemon dill chicken, cherry tomatoes, cucumber, Kalamata olives, and red onion slices.
  6. Drizzle generously with the creamy feta dressing before serving.

Notes

  • For meal prep, store the chicken, quinoa, vegetables, and dressing in separate airtight containers. Assemble just before eating to keep everything fresh.
  • If you prefer a lighter dressing, skip the feta cheese and use only Greek yogurt, lemon juice, and dill.
  • You can substitute quinoa with brown rice or farro for a different grain base.

Nutrition

Find it online: https://kitchenuser.net/mediterranean-lemon-dill-chicken-bowls/