Description
A comforting and vibrant Mediterranean-inspired chicken bowl with lemon, dill, and a hearty base of quinoa or rice, perfect for meal prep.
Ingredients
Scale
- 1.5 lbs Chicken Breast or Thighs, cubed
- 1/4 cup Olive Oil
- 1/4 cup Fresh Lemon Juice
- 2 Tbsp Fresh Dill, chopped
- 2 cloves Garlic, minced
- 1 tsp Dried Oregano
- Salt and Pepper to taste
- 4 cups Cooked Quinoa or Rice
- 1 large Cucumber, diced
- 1 pint Tomatoes, halved
- 1/2 cup Red Onion, sliced
- 1/2 cup Crumbled Feta Cheese
- 1/4 cup Kalamata Olives, halved
Instructions
- In a bowl, whisk together the olive oil, lemon juice, fresh dill, minced garlic, dried oregano, salt, and pepper. Toss the cubed chicken in the marinade until well coated. Let it marinate for 30 minutes to 4 hours for the best flavor.
- Preheat your oven to 400°F. Bake or grill the chicken for 18–20 minutes or pan-sear it for 4–5 minutes per side until it’s cooked through. Allow it to rest for 5 minutes before slicing.
- In four serving bowls, divide the cooked quinoa or rice evenly. Arrange the diced cucumber, halved tomatoes, sliced red onion, and the cooked chicken beautifully over the base.
- Top each bowl generously with crumbled feta cheese and halved Kalamata olives. Optionally drizzle with more olive oil and lemon juice or your favorite light vinaigrette, and garnish with additional fresh dill.
- Enjoy these bowls warm or cool for a refreshing summer meal!
Notes
These bowls store beautifully in the fridge, making them perfect for meal prep. Keep the dressing separate to maintain freshness. Chicken should be marinated for even better flavor.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking/Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 3g
- Sodium: 550mg
- Fat: 27g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 6g
- Protein: 29g
- Cholesterol: 80mg