Description
A quick, healthy, and flavorful Mediterranean-inspired chicken bowl featuring lemon, dill, quinoa, and fresh veggies, perfect for meal prep and busy weekdays.
Ingredients
Scale
- 1.5 pounds chicken breasts
- 2 tablespoons fresh lemon juice
- Zest of 1 lemon
- 1/4 cup fresh dill, chopped (or 1 tablespoon dried dill)
- 3 garlic cloves, minced
- 3 tablespoons olive oil (extra virgin preferred)
- 1 cup quinoa (dry)
- 1 medium cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/2 cup feta cheese, crumbled (optional)
- Salt, to taste (about 1 teaspoon)
- Black pepper, to taste (about 1/2 teaspoon)
Instructions
- Marinate the Chicken (10 minutes active, up to 1 hour if you have time): In a large bowl, whisk together olive oil, fresh lemon juice, lemon zest, minced garlic, chopped dill, salt, and pepper. Add chicken breasts and toss to coat evenly. Cover and let marinate for at least 10 minutes or up to 1 hour in the fridge.
- Cook the Quinoa (15 minutes): Rinse quinoa under cold water until water runs clear. Combine with 2 cups water in a medium saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and fluff with a fork. Set aside to cool slightly.
- Cook the Chicken (10-12 minutes): Heat a large skillet over medium-high heat. Remove chicken from marinade (discard leftover marinade) and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F). Let rest for 5 minutes, then slice thinly.
- Prepare the Veggies (5 minutes): Dice cucumber, halve cherry tomatoes, and thinly slice red onion. Soak onion slices in cold water for 10 minutes if you want milder flavor, then drain.
- Assemble the Bowls: Divide quinoa evenly between 4 bowls. Top with sliced chicken, cucumber, cherry tomatoes, red onion, and sprinkle with crumbled feta cheese. Garnish with extra fresh dill and a lemon wedge if desired.
Notes
Marinate chicken for at least 10 minutes for best flavor; up to 1 hour if possible. Use room temperature chicken for even cooking. Rinse quinoa well to avoid bitterness. Let chicken rest after cooking to keep it juicy. Soak red onion slices in cold water to mellow sharpness. For meal prep, cool all components before refrigerating and store components separately to avoid sogginess.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Fat: 14
- Carbohydrates: 28
- Fiber: 4
- Protein: 38
Keywords: lemon dill chicken, Mediterranean chicken bowl, healthy meal prep, quinoa bowl, easy chicken recipe, lemon chicken, dill chicken, healthy dinner, meal prep bowls