Description
A quick, healthy, and flavorful chicken bowl featuring a zesty lemon-dill-yogurt marinade, seared chicken, fresh vegetables, and quinoa. Perfect for busy weeknights and meal prep.
Ingredients
Scale
- 3–4 large lemons (for juice and zest)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons plain Greek yogurt
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 2 cloves garlic, minced
- 1 tablespoon fresh dill, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Chicken breasts or thighs (boneless, skinless)
- Quinoa or rice (cooked)
- Cherry tomatoes, halved
- Cucumber, diced
- Red onion, thinly sliced
- Feta cheese, crumbled
Instructions
- In a large bowl, whisk together lemon juice, lemon zest, olive oil, yogurt, honey, Dijon mustard, minced garlic, chopped dill, salt, and black pepper until emulsified.
- Add chicken to the marinade, tossing to coat evenly. Cover and refrigerate for at least 30 minutes (up to 4 hours).
- While chicken marinates, cook quinoa or rice according to package instructions. Rinse quinoa thoroughly before cooking. Fluff with a fork and set aside.
- Heat a large skillet over medium-high heat with a drizzle of olive oil. Remove chicken from marinade, letting excess drip off.
- Sear chicken in the hot skillet for 5-6 minutes on one side until golden brown. Flip and cook for another 4-6 minutes until internal temperature reaches 165°F (74°C).
- Transfer cooked chicken to a cutting board and let rest for 5 minutes. Slice into strips or bite-sized pieces.
- While chicken rests, chop cucumber, halve cherry tomatoes, and slice red onion. Toss vegetables in a large serving bowl.
- Divide cooked grains among serving bowls. Top with vegetable mixture, sliced chicken, and crumbled feta cheese.
- Drizzle with reserved marinade (boiled for 2 minutes to kill bacteria) or a fresh vinaigrette.
- Garnish with fresh chopped dill and a crack of black pepper. Serve immediately.
Notes
For best results, use fresh dill and freshly squeezed lemon juice. Do not overcrowd the pan when searing chicken to ensure proper browning. Let the chicken rest after cooking to retain juices. This recipe is excellent for meal prep; store components separately to prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 475
- Sugar: 8
- Sodium: 650
- Fat: 17.5
- Saturated Fat: 5
- Carbohydrates: 42.5
- Fiber: 4
- Protein: 37.5
Keywords: lemon dill chicken, healthy meal prep, chicken bowl, quinoa bowl, easy dinner, gluten-free, high protein