Description
Fresh Lemon-Dill Chicken Bowls with quinoa, crisp vegetables, feta cheese, olives, and creamy yogurt sauce make a healthy Mediterranean-inspired meal.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 cup quinoa
- 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
- 1 teaspoon dried oregano
- Salt to taste
- Black pepper to taste
Instructions
- Combine chicken, olive oil, lemon juice, oregano, salt, and pepper in a bowl and marinate for 30 minutes.
- Rinse quinoa and cook according to package instructions.
- Dice cucumber, halve tomatoes, and thinly slice onion.
- Mix Greek yogurt, dill, lemon juice, salt, and pepper to make the sauce.
- Grill or bake chicken at 400 degrees until fully cooked.
- Let chicken rest briefly, then slice into strips.
- Divide quinoa among bowls and top with chicken, vegetables, olives, and feta cheese.
- Serve with yogurt sauce.
Notes
- Keep the yogurt sauce separate during meal prep for the freshest texture.
- Fresh dill gives the bowls the best flavor.
- Store leftovers in airtight containers for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6
- Sodium: 620
- Fat: 14
- Saturated Fat: 4
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 4
- Protein: 31
- Cholesterol: 75