Description
These Mediterranean Lemon Dill Chicken Bowls are a burst of flavor and freshness. Marinated chicken grilled to perfection, served over fluffy quinoa, and topped with a tangy yogurt dill sauce, fresh vegetables, and feta cheese.
Ingredients
Units
Scale
For the Chicken Marinade:
- 1 lb boneless, skinless chicken breasts
- 2 tablespoons olive oil
- Juice of 1 lemon
- 1 teaspoon dried oregano
- Salt and black pepper to taste
For the Quinoa Base:
- 1 cup quinoa
- 2 cups water or vegetable broth
For the Yogurt Dill Sauce:
- 1 cup plain Greek yogurt
- Juice of 1 lemon
- 2 tablespoons fresh dill, chopped
- Salt and black pepper to taste
For Assembly:
- 1 cucumber, diced
- 1 pint cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/4 cup Kalamata olives, pitted and sliced
- 1/4 cup crumbled feta cheese
Instructions
- Step 1: Marinate the Chicken – In a bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper. Add the chicken breasts and coat them well in the marinade. Refrigerate for at least 30 minutes.
- Step 2: Cook the Quinoa – Rinse quinoa, then cook in water or broth until tender. Fluff with a fork.
- Step 3: Make the Yogurt Dill Sauce – Combine yogurt, lemon juice, dill, salt, and pepper. Chill until serving.
- Step 4: Grill the Chicken – Grill marinated chicken until cooked through, then slice thinly.
- Step 5: Assemble Your Bowls – Layer quinoa, chicken, vegetables, and feta in bowls. Drizzle with yogurt sauce.
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 5g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 80mg
