Mediterranean Lemon-Dill Chicken Bowls with Tzatziki
Mediterranean-Inspired Lemon-Dill Chicken Bowls are vibrant, zesty meals combining juicy chicken, crisp vegetables, and wholesome grains with a creamy lemon-dill sauce.
- Prep Time: 10 minutes
- Cook Time: : 25 minutes
- Total Time: 35 minutes
- Yield: 4 bowls 1x
Ingredients
1 pound boneless, skinless chicken breasts
3 tablespoons olive oil
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
3 cloves garlic, minced
2 tablespoons fresh dill, chopped
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup quinoa, rinsed
2 cups low-sodium chicken broth or water
1 cup cherry tomatoes, halved
1 medium cucumber, diced
1 red bell pepper, diced
1/4 red onion, thinly sliced
1/2 cup crumbled feta cheese
1/4 cup kalamata olives, pitted and halved
2 tablespoons toasted pine nuts
1/2 cup plain Greek yogurt
1 teaspoon extra lemon juice (for sauce)
1 teaspoon fresh dill (for sauce)
Fresh parsley or mint, for garnish
Instructions
-
Whisk olive oil, lemon juice, lemon zest, garlic, dill, oregano, salt, and pepper. Marinate chicken for 30 minutes to 2 hours.
-
Cook quinoa in chicken broth until fluffy, about 15 minutes. Fluff with a fork.
-
Heat skillet over medium-high heat. Cook chicken 5–6 minutes per side until 165°F. Rest 5 minutes, then slice.
-
Prepare vegetables; toss cherry tomatoes, cucumber, bell pepper, and red onion with salt and olive oil. Roast optional vegetables if desired.
-
Combine Greek yogurt, lemon juice, and dill for sauce. Season to taste.
-
Assemble bowls: quinoa, chicken, vegetables, feta, olives, pine nuts, drizzle sauce, garnish with parsley or mint.
Notes
Marinate chicken for more flavor, rest chicken before slicing, store components separately for meal prep.