If you’re craving a light yet filling meal, these Fresh Mediterranean Lemon-Dill Chicken Bowls are exactly what your week needs. Bursting with citrusy lemon, fragrant dill, and colorful vegetables, this bowl-style dinner is wholesome, protein-packed, and perfect for healthy meal prep or an easy family dinner.
Why You’ll Love These Lemon-Dill Chicken Bowls
- Fresh & vibrant flavors with lemon, herbs, and crisp veggies
- Perfect for meal prep — stays fresh for days
- Naturally gluten-free and high in protein
- Customizable for picky eaters or dietary needs
- Balanced and filling without feeling heavy
These bowls bring together everything you love about Mediterranean cooking: simple ingredients, bold flavor, and nourishing balance.
Ingredients You’ll Need
For the Lemon-Dill Chicken
- Chicken breast
- Extra virgin olive oil
- Fresh lemon juice and zest
- Garlic cloves, minced
- Fresh dill, chopped
- Dried oregano
- Kosher salt and freshly cracked black pepper
- Honey or maple syrup
For the Bowls
- Cooked quinoa
- Arugula or chopped romaine lettuce
- Cherry tomatoes
- Cucumber
- Red onion
- Kalamata olives
- Pepperoncini peppers
- Feta cheese
For Serving
- Tzatziki sauce or lemon-dill yogurt sauce
How to Make Lemon-Dill Chicken Bowls (Step-by-Step)
Step 1: Marinate the Chicken
In a bowl, whisk olive oil, lemon juice and zest, garlic, dill, oregano, honey, salt, and pepper. Add chicken and coat well. Marinate for at least 20–30 minutes (or up to overnight for deeper flavor).
Step 2: Cook the Chicken
Heat a grill pan or skillet over medium heat. Cook chicken for 5–7 minutes per side until golden and fully cooked. Let rest for a few minutes, then slice.
Step 3: Prep the Bowl Ingredients
While the chicken cooks, prepare quinoa if needed and chop all vegetables. This makes assembly quick and stress-free.
Step 4: Assemble the Bowls
Start with a base of quinoa and greens. Add sliced chicken, tomatoes, cucumber, red onion, olives, pepperoncini, and feta.
Step 5: Finish & Serve
Drizzle generously with tzatziki or lemon-dill yogurt sauce. Garnish with extra dill and a squeeze of fresh lemon if desired.
Tips & Variations
- Meal Prep Tip: Store components separately for up to 4 days
- Low-Carb Option: Swap quinoa for cauliflower rice
- Dairy-Free: Skip feta and use dairy-free tzatziki
- Vegetarian Swap: Use roasted chickpeas instead of chicken
- Extra Flavor: Add a sprinkle of sumac or smoked paprika
Serving Ideas & Storage
These bowls are perfect served cold or warm, making them ideal for lunches on the go. Pair with warm pita bread or roasted vegetables for a heartier dinner. Store leftovers in airtight containers in the refrigerator for up to 4 days.
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Fresh Mediterranean Lemon-Dill Chicken Bowls
- Total Time: 35 minutes
- Yield: 4 bowls 1x
- Diet: Gluten Free
Description
Transport your tastebuds with these Mediterranean Lemon-Dill Chicken Bowls. Marinated chicken, crisp veggies, and fluffy quinoa create a healthy meal prep lunch that keeps you full. The zesty lemon-dill flavor adds a bright pop to every bite. Naturally gluten-free and packed with protein—perfect for a light dinner or lunch on the go.
Ingredients
1 1/2 lb boneless, skinless chicken breast (about 2 large)
2 cups cooked quinoa (about 1 cup dry)
2 cups arugula or chopped romaine lettuce
1 cup cherry tomatoes, halved
1 cup cucumber, chopped
1/2 cup red onion, thinly sliced
1/2 cup Kalamata olives, pitted
1/4 cup pepperoncini peppers, sliced (plus a little brine optional)
1/2 cup feta cheese, crumbled
1 cup tzatziki sauce or lemon-dill yogurt sauce
MARINADE (for chicken)
1/3 cup extra virgin olive oil
2 large lemons (zest + juice) (about 1/4 cup juice)
1 lemon (optional extra for serving/wedges)
4 cloves garlic, minced
1/4 cup fresh dill, chopped (plus more for garnish)
1 tbsp dried oregano
1 tsp kosher salt
1/2 tsp freshly cracked black pepper
1 tsp honey or maple syrup
Instructions
1. Make the marinade: In a bowl, whisk olive oil, lemon zest and juice, garlic, dill, oregano, salt, pepper, and honey/maple syrup.
2. Marinate the chicken: Add chicken to the marinade and coat well. Cover and marinate 20–30 minutes (or up to overnight).
3. Cook the chicken: Heat a skillet or grill pan over medium-high heat. Cook chicken 5–7 minutes per side (depending on thickness) until fully cooked (165°F/74°C). Rest 5 minutes, then slice.
4. Prep the bowl ingredients: While chicken rests, cook quinoa if needed. Chop tomatoes, cucumber, onion, and pepperoncini.
5. Assemble bowls: Divide quinoa, greens, sliced chicken, tomatoes, cucumber, onion, olives, pepperoncini, and feta among 4 bowls/containers.
6. Finish and serve: Add tzatziki (or lemon-dill yogurt sauce). Garnish with extra dill and lemon wedges if desired.
Notes
Meal prep: Store components in airtight containers for up to 4 days. For best texture, keep sauce separate until serving.
Low-carb swap: Use cauliflower rice instead of quinoa.
Dairy-free option: Skip feta and use dairy-free tzatziki or a lemon-dill tahini drizzle.
Extra flavor: Add a pinch of sumac or smoked paprika, or splash in a teaspoon of pepperoncini brine.
Food safety: Refrigerate cooked chicken within 2 hours and reheat to steaming hot if serving warm.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Recipes
- Method: Grill or Skillet
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 38 g
- Cholesterol: 105 mg
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~480 |
| Protein | ~38g |
| Carbohydrates | ~35g |
| Fat | ~22g |
| Fiber | ~6g |
| Sodium | ~620mg |
Final Thoughts
These Fresh Mediterranean Lemon-Dill Chicken Bowls prove that healthy meals can be vibrant, comforting, and incredibly satisfying. Whether you’re prepping lunches for the week or serving a light family dinner, this recipe delivers fresh flavor in every bite.