Mediterranean Lemon-Dill Chicken Bowl
This Mediterranean Lemon-Dill Chicken Bowl is a fresh, healthy, and satisfying meal made with tender chicken marinated with lemon, dill, and olive oil, then paired with fluffy rice or quinoa, crisp cucumber and tomato, and a creamy homemade tzatziki sauce. This easy bowl recipe is perfect for lunch, dinner, or meal prep.
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Ingredients
- 1 small cucumber
- 2 garlic cloves minced
- ¾ cup Greek yogurt 200 g
- 1 tbsp olive oil 15 ml
- Salt and pepper to taste
- A few sprigs of fresh dill minced
For the Bowl
- 1 large chicken breast
- Juice and zest of 1 lemon
- ½ cup rice or quinoa uncooked (90 g)
- 1 medium cucumber diced
- 1 large tomato diced
- A small bunch of fresh dill chopped
- 2 tbsp olive oil 30 ml
- Salt and pepper to taste
Instructions
- Grate the cucumber and squeeze out excess moisture using a clean towel or paper towel.
- In a bowl, combine the Greek yogurt with the cucumber, minced garlic, dill, olive oil, salt, and pepper.
- Mix until smooth and creamy.
- Refrigerate while preparing the rest of the dish.
- Season the chicken with salt and pepper, drizzle with lemon juice and 1 tablespoon olive oil. Add lemon zest and chopped dill. Let marinate for 20–30 minutes.
- Cook the rice or quinoa according to package directions. Stir in 1 tablespoon olive oil and a pinch of salt once cooked.
- Grill or bake the chicken until fully cooked through (about 7–8 minutes per side). Let rest, then slice.
- Dice the cucumber and tomato.
- Assemble the bowls: layer rice or quinoa at the bottom, add chicken, vegetables, and a generous dollop of tzatziki. Garnish with fresh dill and serve.
Servings: 2
Calories: 550kcal