Description
These Mediterranean-Inspired Lemon-Dill Chicken Bowls are everything a weeknight meal should be—bright, satisfying, and packed with feel-good flavor. Tender lemon-garlic chicken, crisp veggies, fluffy grains, and a creamy yogurt-dill sauce come together for the perfect balance of protein, freshness, and zing. It’s fast, flexible, naturally gluten-free, and perfect for prepping ahead or throwing together on a busy evening.
Ingredients
For the Chicken Marinade:
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1 ½ lbs boneless skinless chicken thighs or breasts
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3 tbsp olive oil
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Juice and zest of 1 lemon
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3 cloves garlic, minced
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1 tbsp chopped fresh dill (or 1 tsp dried)
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Salt and black pepper, to taste
For the Bowls:
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2 cups cooked rice, quinoa, or farro
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1 cucumber, diced
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1 cup cherry tomatoes, halved
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½ red onion, thinly sliced
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¼ cup crumbled feta cheese
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Optional: Kalamata olives, shredded romaine, avocado
For the Lemon-Dill Yogurt Sauce:
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½ cup plain Greek yogurt
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Juice of ½ lemon
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1 tbsp fresh dill (or 1 tsp dried)
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1 tbsp olive oil
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Salt and pepper, to taste
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Optional: 1 tsp honey or a pinch of garlic powder
Instructions
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Marinate the Chicken
In a bowl or zip-top bag, combine olive oil, lemon juice and zest, garlic, dill, salt, and pepper. Add chicken, coat well, and marinate for at least 30 minutes (or up to 12 hours). -
Cook the Chicken
Heat a grill pan or skillet over medium-high heat. Cook chicken 5–6 minutes per side, or until golden brown and cooked through. Rest for 5 minutes before slicing. -
Make the Yogurt Sauce
In a small bowl, whisk together all sauce ingredients. Adjust seasoning to taste and refrigerate until ready to use. -
Assemble the Bowls
Add grains to each bowl. Top with sliced chicken, cucumbers, tomatoes, onions, feta, and any extras. Drizzle generously with yogurt-dill sauce and garnish with lemon wedges or fresh dill.
Notes
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Swap in grilled tofu or chickpeas for a vegetarian version.
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This bowl is amazing served cold—perfect for lunches or meal prep.
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Add extra veggies like roasted zucchini, bell peppers, or artichoke hearts.
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Want more sauce? Double the yogurt mix—you’ll thank me later.
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For dairy-free: use a plant-based yogurt and skip the feta.
- Prep Time: 15 minutes
- Marinating Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dinner, Bowls, Meal Prep
- Method: Grilled or Pan-Seared
- Cuisine: Mediterranean-Inspired
Keywords: Mediterranean-Inspired Lemon-Dill Chicken Bowls