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Creating the perfect Mediterranean-Inspired Lemon-Dill Chicken Bowls begins with high-quality ingredients that enhance the dish's flavor and nutritional value. Each component plays a significant role in contributing to the overall taste and health benefits of the meal. Let's take a closer look at the main ingredients and their individual contributions to this delightful recipe.

Mediterranean-Inspired Lemon-Dill Chicken Bowls

Savor the flavors of the Mediterranean with these Lemon-Dill Chicken Bowls! This recipe features marinated grilled chicken atop a bed of fluffy quinoa, complemented by fresh veggies like cherry tomatoes, cucumbers, and red onions. Topped with crumbled feta and Kalamata olives, these bowls are not only delicious but also perfect for meal prep. Easy to make and bursting with flavor, this dish is a wholesome choice for any day of the week! Enjoy a taste of the Mediterranean at home.
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Ingredients
  

1 pound boneless, skinless chicken breasts

2 tablespoons olive oil

Juice of 1 large lemon (about 2-3 tablespoons)

Zest of 1 lemon

2 tablespoons fresh dill, chopped (or 1 tablespoon dried dill)

2 cloves garlic, minced

Salt and pepper, to taste

1 teaspoon paprika

1 teaspoon dried oregano

1 cup quinoa, rinsed and drained

2 cups low-sodium chicken broth or water

1 cup cherry tomatoes, halved

1 cucumber, diced

½ red onion, finely chopped

¼ cup Kalamata olives, pitted and sliced

½ cup feta cheese, crumbled

Fresh parsley, for garnish

Instructions
 

Marinate the Chicken: In a bowl, combine olive oil, lemon juice, lemon zest, dill, garlic, salt, pepper, paprika, and oregano. Whisk until well blended. Add the chicken breasts to the marinade, turning to coat. Cover and refrigerate for at least 30 minutes (or up to 2 hours for more flavor).

    Cook the Quinoa: In a saucepan, bring the chicken broth (or water) to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes, or until the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork and set aside.

      Grill the Chicken: Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade and discard any remaining marinade. Grill the chicken for about 6-7 minutes on each side until the internal temperature reaches 165°F (75°C) and the chicken has nice grill marks. Once cooked, let it rest for a few minutes before slicing it thinly.

        Assemble the Bowls: In each bowl, start with a base of fluffy quinoa. Arrange sliced grilled chicken on top. Add halved cherry tomatoes, diced cucumber, red onion, and Kalamata olives around the chicken.

          Add the Finishing Touches: Sprinkle crumbled feta cheese over each bowl. Garnish with chopped fresh parsley and an additional drizzle of olive oil and lemon juice, if desired.

            Serve and Enjoy: Serve the bowls warm or at room temperature. These Chicken Bowls are perfect for meal prep or a wholesome family dinner!

              Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4