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–+ servings
Nicole Grace

Mediterranean Lemon Dill Chicken Bowls that Delight!

A delicious and healthy Mediterranean-inspired dish featuring grilled chicken marinated in lemon and dill, served over a bed of quinoa with fresh vegetables and feta cheese.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 large boneless skinless chicken breasts (about 1 pound total)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 tablespoon olive oil
  • 1 lemon juiced and zested
  • 1 tablespoon fresh dill chopped (or 1 teaspoon dried dill)
  • 1 cup cooked quinoa
  • 1 cup cherry tomatoes halved
  • 1 cucumber diced
  • 1/2 red onion thinly sliced
  • 1/2 cup feta cheese crumbled
  • 1/4 cup Kalamata olives pitted and halved
  • 1/4 cup plain Greek yogurt for serving
  • Fresh dill sprigs for garnish

Method
 

  1. Preheat your grill or stovetop grill pan over medium-high heat.
  2. In a small bowl, mix together the salt, black pepper, garlic powder, olive oil, lemon juice, and lemon zest.
  3. Coat the chicken breasts with the lemon-dill marinade, ensuring they are evenly covered. Let them marinate for at least 15 minutes (or up to 2 hours in the refrigerator for more flavor).
  4. Grill the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F. Remove from the grill and let rest for 5 minutes before slicing.
  5. In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red onion, feta cheese, and Kalamata olives. Toss gently to mix.
  6. To serve, divide the quinoa mixture among bowls, top with sliced chicken, a dollop of Greek yogurt, and garnish with fresh dill sprigs.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 36gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 15gCholesterol: 90mgSodium: 800mgFiber: 5gSugar: 4g

Notes

  • For added flavor, consider marinating the chicken overnight.
  • Substitute the quinoa with couscous or brown rice for a different grain option.

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