Fresh, simple bowls with bright lemon and dill for easy meals.
introduction
This Mediterranean Lemon-Dill Chicken Bowls recipe gives you a fresh, healthy meal that you can make fast. It mixes grilled chicken with simple veggies and quinoa or rice. If you like similar bowls, try a Greek-style chicken bowls for more ideas.
why make this recipe
Make this recipe because it is quick, light, and full of flavor. It works for a weeknight dinner or for meal prep. You can also cook the chicken in different ways if you prefer, and there are good air fryer chicken breast recipes that give you another fast option.
how to make Mediterranean Lemon-Dill Chicken Bowls
Marinate the chicken in lemon, olive oil, dill, salt, and pepper, then grill until done. Slice the chicken and put it on top of quinoa or brown rice with fresh cucumber, bell pepper, and cherry tomatoes. Finish by drizzling some extra dressing. For another method and ideas, see another Greek chicken bowls method.
Ingredients :
- 2 chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon fresh dill, chopped
- Salt and pepper to taste
- 1 cucumber, diced
- 1 bell pepper, diced
- 1 cup cherry tomatoes, halved
- 2 cups cooked quinoa or brown rice
Directions :
- Preheat the grill to medium heat.
- In a bowl, mix olive oil, lemon juice, dill, salt, and pepper to make the dressing.
- Marinate the chicken breasts in the dressing for 20-30 minutes.
- Grill the chicken for 6-7 minutes on each side or until cooked through.
- Slice the grilled chicken.
- In bowls, layer the quinoa or brown rice, diced cucumber, bell pepper, and cherry tomatoes.
- Top with sliced chicken and drizzle with remaining lemon-dill dressing. Serve immediately or store in the fridge for meal prep.
This dish pairs well with other bowl styles and ideas like creamy chicken rice bowl ideas.
how to serve Mediterranean Lemon-Dill Chicken Bowls
Serve the bowls warm or cold. Add a lemon wedge for extra brightness. You can top with a spoon of plain yogurt or a little feta if you like. Serve with a simple green salad on the side.
how to store Mediterranean Lemon-Dill Chicken Bowls
Store the bowls in airtight containers. Keep dressing separate if you can to stop the veggies from getting soggy. They last 3–4 days in the fridge. Reheat the chicken and grain in the microwave or eat cold for a quick lunch.
tips to make Mediterranean Lemon-Dill Chicken Bowls
- Use fresh dill for the best flavor.
- Pound the chicken to even thickness so it cooks evenly.
- Let the chicken rest 5 minutes after grilling to keep it juicy.
- Swap quinoa for brown rice if you prefer.
- For meal prep ideas and texture tips, check tips from sticky chicken rice bowls tips.
Serving Ideas (if any)
- Add crumbled feta or a dollop of tzatziki.
- Serve with pita bread or warm flatbread.
- Add olives or red onion for extra Mediterranean flavor.
Final Thoughts
This recipe gives you a bright, simple dinner that you can make quickly. It works well for families and for packed lunches. The flavors stay fresh and the bowls are easy to change to your taste.
FAQs
Q: Can I use thighs instead of breasts?
A: Yes. Use boneless, skinless thighs and adjust grill time until they reach safe temperature.
Q: Can I make this vegetarian?
A: Yes. Replace chicken with grilled tofu or chickpeas and use the same lemon-dill dressing.
Q: How long do the bowls keep for meal prep?
A: Stored in the fridge in airtight containers, they last 3–4 days.
Q: Can I freeze these bowls?
A: The cooked chicken and grains freeze fine, but fresh veggies may lose texture. Freeze only the chicken and grains, and add fresh veggies after thawing.
Conclusion
For more bowl ideas and inspiration similar to this recipe, you can read a full guide at Greek Chicken Bowls – Eat With Clarity. You can also explore another take on Greek bowls at Greek Chicken Bowls – Seasoned by Silvie.
Mediterranean Lemon-Dill Chicken Bowls
Ingredients
Method
- Preheat the grill to medium heat.
- In a bowl, mix olive oil, lemon juice, dill, salt, and pepper to make the dressing.
- Marinate the chicken breasts in the dressing for 20-30 minutes.
- Grill the chicken for 6-7 minutes on each side or until cooked through.
- Slice the grilled chicken.
- In bowls, layer the quinoa or brown rice, diced cucumber, bell pepper, and cherry tomatoes.
- Top with sliced chicken and drizzle with remaining lemon-dill dressing.