Name: Fresh Mediterranean Lemon-Dill Chicken Bowls
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Mediterranean
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

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

Scale

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

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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