Mediterranean-Inspired Lemon-Dill Chicken Bowls Recipe
Experience the bright and fresh flavors of the Mediterranean with these Lemon-Dill Chicken Bowls. Juicy marinated chicken breasts are pan-seared to golden perfection and served atop fluffy basmati or jasmine rice, complemented by fresh cherry tomatoes, crisp cucumber, red onion, creamy feta, and optional Kalamata olives. A tangy Greek yogurt sauce infused with lemon and dill ties the bowl together, creating a refreshing and satisfying meal perfect for lunch or dinner.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Frying
- Cuisine: Mediterranean
- Diet: Gluten Free
Ingredients
Scale
For the Chicken:
- 1 lb boneless, skinless chicken breasts
- 2 tbsp extra-virgin olive oil
- Juice of 1 lemon
- 2 tsp lemon zest
- 2 cloves garlic, minced
- 1 tsp dried dill (or 1 tbsp fresh dill)
- 1/2 tsp kosher salt
- 1/4 tsp freshly cracked black pepper
For the Bowls:
- 2 cups cooked basmati or jasmine rice
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 red onion, thinly sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup Kalamata olives (optional)
For the Sauce:
- 1/2 cup plain Greek yogurt (full-fat recommended)
- 1 tbsp lemon juice
- 1 tbsp chopped fresh dill
- Salt and freshly ground black pepper, to taste
Instructions
- Marinate the Chicken: Slice the chicken breasts into even pieces. In a bowl, whisk together olive oil, lemon juice and zest, minced garlic, dill, salt, and black pepper. Coat the chicken thoroughly in this mixture. Cover and refrigerate for at least 30 minutes to allow flavors to infuse and tenderize the meat.
- Cook the Chicken: Heat a skillet over medium-high heat until hot. Add marinated chicken pieces in a single layer. Cook for about 4-5 minutes per side, until the chicken turns golden brown and an internal temperature of 165°F is reached. Remove from heat and let rest for 5-10 minutes to allow juices to redistribute.
- Prepare the Vegetables: While the chicken rests, halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion. If preparing ahead, store vegetables and cooked rice in separate airtight containers.
- Make the Sauce: In a small mixing bowl, combine Greek yogurt, lemon juice, chopped fresh dill, and salt and pepper to taste. Stir well until smooth and creamy, adjusting seasoning and consistency as needed.
- Assemble the Bowls: Begin by layering the cooked rice at the base of each bowl. Top with the rested lemon-dill chicken, followed by the fresh cherry tomatoes, cucumber, red onion, crumbled feta cheese, and Kalamata olives if using. Drizzle the yogurt sauce over the top before serving to enjoy a vibrant and flavorful meal.
Notes
- Ensure chicken pieces are uniformly sized for even cooking; pound thicker parts slightly if needed.
- Taste the marinade before adding chicken to balance flavors optimally.
- Marinate at least 30 minutes; overnight marination deepens flavor.
- Use a meat thermometer to confirm chicken is fully cooked (165°F internal temperature).
- Soak sliced red onions in cold water if you prefer milder flavor.
- Adjust yogurt sauce thickness by adding a splash of water if it’s too thick for drizzling.
- Use fresh dill for the sauce to enhance aroma and flavor.
- Store cooked components separately to maintain freshness and texture.
- Reheat gently using a microwave with a damp towel to avoid drying out chicken and rice.
- Substitute quinoa for rice for a gluten-free alternative.
Keywords: Mediterranean chicken bowl, lemon dill chicken, Greek yogurt sauce, healthy chicken recipe, gluten free chicken bowl, quick dinner, grilled chicken bowl, simple meal prep
