I love preparing Mediterranean Lemon-Dill Chicken Bowls. I marinate tender chicken in garlic, lemon juice, and dill before mixing it with quinoa, crisp cucumber, and juicy cherry tomatoes. I always enjoy these Fresh Mediterranean Recipes for their balance of tangy citrus and vibrant, healthy flavors that brighten any meal.
I recently discovered a fresh twist on dinner that I can’t wait to share with you all. I tossed some 1.5 lbs of cubed boneless, skinless chicken breasts into a zesty marinade made with the juice of 2 lemons, zest from 1 lemon, and a generous sprinkle of 2 tbsp fresh dill.
Then I added 3 cloves of minced garlic along with a drizzle of 1/4 cup extra virgin olive oil. For a hearty, healthy base, I used 1 cup of cooked quinoa which perfectly complements the Mediterranean flavors.
I love mixing in some vibrant cherry tomatoes, a diced cucumber, and a few slices of red onion to give it that extra kick. The Kalamata olives lend a salty tang and, if you’re up for it, toss in some crumbled feta cheese.
This dish keeps it light and refreshing for an easy healthy weekday dinner that is both tidy and satisfying. Enjoy prepping this healthy meal as much as I did!
Why I Like this Recipe
I really love this recipe because first, the lemon and dill marinade gives the chicken a super cool, tangy flavor that just makes my taste buds dance. Second, I appreciate the mix of fresh veggies like cucumber, tomatoes, and red onion that add a nice crunch and bright burst of flavor to every bite. Third, it’s quick and simple to prepare, which is awesome when i’m in a hurry but still want something healthy and delicious. Lastly, mixing the quinoa with the rest of the ingredients makes it hearty enough to keep me satisfied all day.
Ingredients
- Chicken breasts: lean protein that fuels muscles and adds hearty texture.
- Garlic: punchy flavor boost that also ups your immune system.
- Lemons: sour, tangy juice and zest that brighten up every bite.
- Dill: fresh herb offering a light, slightly sweet hint of flavor.
- Olive oil: rich in healthy fats, giving a smooth, subtle finish.
- Quinoa: fiber-rich grain that serves as a wholesome, filling carbohydrate.
- Cucumber: crisp and refreshing, packed with vitamins and cool crunch.
- Cherry tomatoes: naturally sweet and juicy, bursting with vibrant color.
Ingredient Quantities
- 1.5 lbs boneless, skinless chicken breasts, cubed for the bowls
- 3 cloves garlic, minced
- Juice of 2 lemons
- Zest from 1 lemon
- 2 tbsp fresh dill, roughly chopped
- 1/4 cup extra virgin olive oil
- Salt and pepper to taste
- 1 cup quinoa, cooked (or use rice if you prefer)
- 1 medium cucumber, diced
- 1 pint cherry tomatoes, halved
- 1/2 small red onion, thinly sliced
- 1/3 cup Kalamata olives, pitted and sliced
- 1/2 cup crumbled feta cheese (optional)
- A handful of fresh greens like arugula or mixed lettuce for serving
How to Make this
1. In a large bowl, toss the cubed chicken with minced garlic, the juice of two lemons, the zest from one lemon, chopped dill, olive oil, salt and pepper. Let it marinate for about 20 minutes.
2. While that marinates, cook your quinoa according to the package directions if it isn’t already done.
3. Heat a large skillet on medium heat and add the marinated chicken. Cook it until it’s nicely browned and totally cooked through, about 7-10 minutes.
4. In a separate bowl, combine the diced cucumber, halved cherry tomatoes, thinly sliced red onion, and sliced Kalamata olives.
5. If you’re using feta cheese, crumble it over the veggies in the bowl.
6. Taste the veggie mix and add a little extra salt and pepper if needed.
7. Once the chicken and quinoa are ready, start by layering a bed of quinoa in your serving bowl.
8. Top the quinoa with the cooked chicken and then add the mixed veggies over the top.
9. Finally, finish off the bowl with a handful of fresh greens like arugula or mixed lettuce for some extra crunch.
10. Serve your Mediterranean Lemon-Dill Chicken Bowl warm and enjoy every vibrant, tangy bite!
Equipment Needed
1. A large bowl for marinating the chicken
2. A cutting board for chopping garlic, cucumber, and other ingredients
3. A chef’s knife for cubing chicken and slicing veggies
4. A citrus juicer or reamer to extract the lemon juice
5. A zester or grater for the lemon zest
6. A large pot to cook the quinoa
7. A large skillet to cook the marinated chicken
8. A separate mixing bowl for combining the diced cucumber, tomatoes, red onion, and olives
9. Measuring cups and spoons for the olive oil, salt, and pepper
10. A serving bowl to layer the quinoa, chicken, and mixed veggies
FAQ
Mediterranean Recipe Substitutions and Variations
- If you dont have chicken breasts, you can use turkey breast or even firm tofu for a vegetarian twist
- If fresh dill ain’t available, chopped parsley or basil works just fine to keep that herby flavour
- Instead of extra virgin olive oil, you could use avocado oil for a slightly different, rich taste
- You can swap quinoa with couscous or bulgur wheat if you want a bit of a change in texture
- If you’re not a fan of feta cheese, try goat cheese or even a sprinkle of ricotta for a mellow creaminess
Pro Tips
1. If you can, marinate the chicken for a little longer than 20 minutes, maybe up to 30 minutes or even an hour if you have the time, so it really soaks up all that tangy lemon and garlic goodness.
2. When you’re browning the chicken, try not to overcrowd the pan so it gets a nice golden color instead of stewing in its own juices, which makes a big difference in flavor.
3. For the quinoa, use a little extra salt and a splash of olive oil while cooking it, this helps bring out its nutty flavor and keeps it from turning mushy.
4. Once everything’s cooked, toss the veggies with a tiny bit of lemon juice and a pinch more salt before adding them to the bowl, this really brightens up the flavors and makes each bite pop.
Mediterranean Recipe
I love preparing Mediterranean Lemon-Dill Chicken Bowls. I marinate tender chicken in garlic, lemon juice, and dill before mixing it with quinoa, crisp cucumber, and juicy cherry tomatoes. I always enjoy these Fresh Mediterranean Recipes for their balance of tangy citrus and vibrant, healthy flavors that brighten any meal.
4
servings
456
kcal
Equipment: 1. A large bowl for marinating the chicken
2. A cutting board for chopping garlic, cucumber, and other ingredients
3. A chef’s knife for cubing chicken and slicing veggies
4. A citrus juicer or reamer to extract the lemon juice
5. A zester or grater for the lemon zest
6. A large pot to cook the quinoa
7. A large skillet to cook the marinated chicken
8. A separate mixing bowl for combining the diced cucumber, tomatoes, red onion, and olives
9. Measuring cups and spoons for the olive oil, salt, and pepper
10. A serving bowl to layer the quinoa, chicken, and mixed veggies
Ingredients
-
1.5 lbs boneless, skinless chicken breasts, cubed for the bowls
-
3 cloves garlic, minced
-
Juice of 2 lemons
-
Zest from 1 lemon
-
2 tbsp fresh dill, roughly chopped
-
1/4 cup extra virgin olive oil
-
Salt and pepper to taste
-
1 cup quinoa, cooked (or use rice if you prefer)
-
1 medium cucumber, diced
-
1 pint cherry tomatoes, halved
-
1/2 small red onion, thinly sliced
-
1/3 cup Kalamata olives, pitted and sliced
-
1/2 cup crumbled feta cheese (optional)
-
A handful of fresh greens like arugula or mixed lettuce for serving
Directions
- In a large bowl, toss the cubed chicken with minced garlic, the juice of two lemons, the zest from one lemon, chopped dill, olive oil, salt and pepper. Let it marinate for about 20 minutes.
- While that marinates, cook your quinoa according to the package directions if it isn't already done.
- Heat a large skillet on medium heat and add the marinated chicken. Cook it until it's nicely browned and totally cooked through, about 7-10 minutes.
- In a separate bowl, combine the diced cucumber, halved cherry tomatoes, thinly sliced red onion, and sliced Kalamata olives.
- If you're using feta cheese, crumble it over the veggies in the bowl.
- Taste the veggie mix and add a little extra salt and pepper if needed.
- Once the chicken and quinoa are ready, start by layering a bed of quinoa in your serving bowl.
- Top the quinoa with the cooked chicken and then add the mixed veggies over the top.
- Finally, finish off the bowl with a handful of fresh greens like arugula or mixed lettuce for some extra crunch.
- Serve your Mediterranean Lemon-Dill Chicken Bowl warm and enjoy every vibrant, tangy bite!
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 400g
- Total number of serves: 4
- Calories: 456kcal
- Fat: 18g
- Saturated Fat: 4g
- Trans Fat: 0g
- Polyunsaturated: 3g
- Monounsaturated: 11g
- Cholesterol: 100mg
- Sodium: 600mg
- Potassium: 800mg
- Carbohydrates: 25g
- Fiber: 4g
- Sugar: 3g
- Protein: 50g
- Vitamin A: 2500IU
- Vitamin C: 30mg
- Calcium: 150mg
- Iron: 2mg
