Name: Lemon Dill Chicken Bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 1 lb boneless skinless chicken breasts; 1 cup quinoa uncooked; 1 cucumber diced; 1 pint cherry tomatoes halved; 1/2 red onion thinly sliced; 1/2 cup Kalamata olives pitted; 1/4 cup feta cheese crumbled; 1 lemon juiced; 1/4 cup fresh dill chopped; 1 cup plain Greek yogurt; 2 tablespoons olive oil; Salt pepper and oregano to taste

Jump to Recipe

Lemon Dill Chicken brings bright citrus flavor, tender protein, and fresh herbs together in one satisfying bowl. This Mediterranean-inspired recipe balances quinoa, crisp vegetables, and a creamy yogurt sauce for a meal that feels light yet filling. Because the flavors stay fresh and vibrant, it works beautifully for both busy weeknights and planned meals ahead. Whether you crave something nourishing or simply want a reliable recipe that tastes great every time, this dish delivers comfort and color in every bite.

Story

I first started making Lemon Dill Chicken bowls when I needed a dependable recipe that felt fresh but still hearty. Over time, this version became a staple because the lemon and dill keep the chicken juicy, while the yogurt sauce adds a cool contrast. Since the ingredients stay simple and familiar, I can prepare everything without stress. More importantly, Lemon Dill Chicken adapts easily, so I can serve it warm for dinner or chilled for lunch. Every time I return to Lemon Dill Chicken, I appreciate how balanced, practical, and satisfying it feels.

Ingredients

1 lb boneless, skinless chicken breasts
1 cup quinoa, uncooked
1 cucumber, diced
1 pint cherry tomatoes, halved
1/2 red onion, thinly sliced
1/2 cup Kalamata olives, pitted
1/4 cup crumbled feta cheese
1 lemon, juiced
1/4 cup fresh dill, chopped
1 cup plain Greek yogurt
2 tablespoons olive oil
Salt, black pepper, and dried oregano to taste

Step-by-Step Instructions

Preparing the Ingredients

Start by trimming the chicken and patting it dry, then rinse the quinoa thoroughly under cold water. Next, dice the cucumber, halve the tomatoes, and slice the onion thinly so everything stays even. Because preparation sets the tone, keeping ingredients uniform helps the bowls come together smoothly.

Cooking Instructions

Combine the chicken with olive oil, lemon juice, oregano, salt, and pepper, then let it marinate for 30 minutes. Meanwhile, cook the quinoa according to package directions until fluffy. Grill the chicken over medium heat or bake it at 400°F until fully cooked, then rest and slice. Stir the yogurt with lemon juice, dill, salt, and pepper, and finally assemble each bowl with quinoa, chicken, vegetables, olives, feta, and sauce.

Tips for Perfect Results

Common Mistakes to Avoid

Avoid overcooking the chicken because it dries quickly, even with marinade. Also, skip adding the yogurt sauce too early, since keeping it separate preserves freshness. Finally, season each layer lightly, because balanced seasoning builds better flavor.

Pro Tips for Better Flavor

Marinate the chicken slightly longer if time allows, since the lemon and dill deepen with rest. Toast the quinoa briefly before cooking for a nuttier taste. Additionally, finish with extra fresh dill just before serving for a clean, herby aroma.

Serving and Storage

How to Serve

Serve these bowls warm or chilled, depending on preference. They work well as a bold Mediterranean Chicken Bowl, a light Grilled Chicken Salad, or a satisfying Meal Prep Bowl for the week. Because the components stay separate, each bowl feels fresh and customizable, making it a reliable Healthy Lunch option.

How to Store Leftovers

Store the chicken, quinoa, vegetables, and sauce in separate airtight containers for up to four days. Reheat the chicken and quinoa gently, then add the chilled vegetables and sauce just before eating to keep textures crisp.

Conclusion

These Lemon Dill Chicken bowls prove that simple ingredients can still feel exciting. With bright citrus, tender chicken, and a creamy finish, the recipe fits seamlessly into busy routines while still feeling thoughtful. Once you try it, you will likely return to it often, since it delivers flavor, balance, and ease in every serving.

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Frequently Asked Questions

Can I bake the chicken instead of grilling it?

Yes, baking works well. Cook the marinated chicken at 400°F until it reaches a safe internal temperature, then rest and slice for juicy results.

Is this recipe good for meal prep?

Absolutely. Since the ingredients store well separately, the bowls stay fresh for several days, making them ideal for planned lunches.

Can I substitute another grain for quinoa?

You can swap quinoa with brown rice, farro, or couscous. Each option changes the texture slightly but still pairs well with the lemon and dill flavors.