Mediterranean Lemon-Dill Chicken Bowls (Print-Friendly Version)
Vibrant bowls with chicken, quinoa, fresh vegetables, and creamy lemon-dill dressing - perfect for quick weeknight meals.
# Ingredients:
→ Main Ingredients
01 -
1 lb boneless skinless chicken breasts
02 -
1 cup quinoa, rinsed
03 -
2 cups water or chicken broth
04 -
1 cucumber, diced
05 -
1 pint cherry tomatoes, halved
06 -
1/2 red onion, thinly sliced
07 -
1/2 cup Kalamata olives, pitted
08 -
1/4 cup crumbled feta cheese
09 -
1 lemon, juiced
10 -
1/4 cup fresh dill, chopped
11 -
1 cup plain Greek yogurt
12 -
2 tbsp olive oil
13 -
Salt, pepper, and oregano to taste
# Steps:
01 -
Combine rinsed quinoa and water or broth in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until all liquid is absorbed. Fluff with a fork and set aside.
02 -
Season chicken breasts with salt, pepper, and oregano. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 5-7 minutes per side or until cooked through. Let rest for 5 minutes before slicing or shredding.
03 -
In a small bowl, whisk together Greek yogurt, lemon juice, fresh dill, salt, and pepper.
04 -
Divide cooked quinoa among four bowls. Top with sliced or shredded chicken, diced cucumber, halved cherry tomatoes, sliced red onion, and Kalamata olives.
05 -
Drizzle each bowl with the lemon-dill dressing and sprinkle with crumbled feta cheese.
06 -
Enjoy your delicious and healthy Mediterranean-inspired lemon-dill chicken bowls!
# Notes & Tips:
01 -
You can substitute the chicken with chickpeas or other protein for a vegetarian option. Feel free to add other vegetables like bell peppers or zucchini. If fresh dill is unavailable, use 1 tablespoon of dried dill.