Mediterranean Lemon-Dill Chicken Bowls garnished with fresh herbs and vegetables

Mediterranean Lemon-Dill Chicken Bowls

BySavannah Brooks
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Why Make This Recipe

Mediterranean Lemon-Dill Chicken Bowls are fresh, healthy, and full of flavor. This dish is perfect for lunch or dinner, and it is easy to make. The combination of grilled chicken, colorful vegetables, and a light lemon-dill dressing makes it a delightful and nutritious meal. Plus, it’s a great way to enjoy Mediterranean flavors at home!

How to Make Mediterranean Lemon-Dill Chicken Bowls

Ingredients

  • Chicken breasts
  • Lemon juice
  • Dill
  • Olive oil
  • Salt
  • Pepper
  • Cucumber
  • Tomatoes
  • Red onion
  • Quinoa or rice

Directions

  1. Season the chicken breasts with salt, pepper, and lemon juice.
  2. Grill the chicken until fully cooked and no longer pink inside, about 6-7 minutes per side.
  3. In a bowl, whisk together olive oil, lemon juice, and chopped dill to make the dressing.
  4. Cook quinoa or rice according to package instructions.
  5. In serving bowls, layer cooked quinoa or rice, sliced grilled chicken, and fresh diced cucumbers, tomatoes, and red onion.
  6. Drizzle with the lemon-dill dressing before serving.

How to Serve Mediterranean Lemon-Dill Chicken Bowls

Serve the bowls warm or at room temperature. You can add more chopped fresh herbs like parsley or mint for extra flavor. These bowls are great for meal prep, so consider making them ahead of time for quick lunches or dinners during the week.

How to Store Mediterranean Lemon-Dill Chicken Bowls

Store leftover bowls in an airtight container in the fridge. They are best eaten within 3-4 days. If you want to keep the dressing separate, store it in a small jar or container to add fresh before serving.

Tips to Make Mediterranean Lemon-Dill Chicken Bowls

  • Choose fresh, high-quality chicken for the best taste.
  • Use fresh dill if you can find it; it adds great flavor. Dried dill works fine too.
  • Adjust the amount of lemon juice in the dressing to your taste preference.
  • Feel free to add other vegetables like bell peppers or olives for extra crunch and flavor.

Variation

You can use other types of protein, such as grilled shrimp or tofu, if you want a different flavor. For a low-carb option, serve the chicken over a bed of leafy greens instead of quinoa or rice.

FAQs

Can I make this recipe ahead of time?
Yes! You can grill the chicken and prep the veggies ahead of time. Just store them separately in the fridge until you are ready to serve.

What if I don’t like dill?
You can replace dill with parsley, basil, or another herb that you enjoy.

Can I use frozen chicken?
Yes, just make sure to thaw it completely before seasoning and grilling for even cooking.

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Mediterranean Lemon-Dill Chicken Bowls

  • Author: admin
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Diet: Gluten-Free
Print Recipe

Description

Fresh and healthy Mediterranean Lemon-Dill Chicken Bowls with grilled chicken, colorful vegetables, and a light lemon-dill dressing.

Ingredients

  • 2 chicken breasts
  • 3 tablespoons lemon juice
  • 1 tablespoon fresh dill (or dried dill)
  • 2 tablespoons olive oil
  • Salt, to taste
  • Pepper, to taste
  • 1 cucumber, diced
  • 2 tomatoes, diced
  • 1 red onion, sliced
  • 1 cup quinoa or rice

Instructions

  1. Season the chicken breasts with salt, pepper, and lemon juice.
  2. Grill the chicken until fully cooked and no longer pink inside, about 6-7 minutes per side.
  3. In a bowl, whisk together olive oil, lemon juice, and chopped dill to make the dressing.
  4. Cook quinoa or rice according to package instructions.
  5. In serving bowls, layer cooked quinoa or rice, sliced grilled chicken, and fresh diced cucumbers, tomatoes, and red onion.
  6. Drizzle with the lemon-dill dressing before serving.

Notes

These bowls are perfect for meal prep and can be served warm or at room temperature. Feel free to customize with other fresh herbs or vegetables.

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Mediterranean

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Hi, I’m Savannah Brooks, 35 years old, born in Charleston, South Carolina, and now living in Seattle, Washington. My kitchen is small but full of life shelves stacked with spices from all over the world, a sourdough starter that feels like part of the family, and usually a pot bubbling away with something hearty and comforting.

Food has always been the center of my world. Growing up in Charleston, I was surrounded by Southern cooking shrimp and grits, okra stews, biscuits that could melt in your mouth. My grandmother was the first person who showed me that recipes are more than instructions they’re stories passed from one hand to another. I still keep her stained recipe cards in a box, though I’ve long since memorized every one.

My path wasn’t traditional. I studied journalism first, thinking I’d write stories for a living. And I do but now I write them on the plate. After years of working late nights in small cafés, catering weddings, and even running a food truck, I found my true rhythm in cooking that bridges my Southern roots with global inspiration. These days, you’ll find me folding lemongrass into chicken soup, adding harissa to cornbread batter, or topping fried green tomatoes with a touch of miso.

I don’t believe cooking is about perfection it’s about connection. My kitchen is a place for experiments, happy accidents, and plenty of laughter. I’ve burned cookies, curdled sauces, and dropped more than one cake. But every mistake taught me something, and every shared meal reminded me why I love this work.

I cook for people who want food that feels like home but isn’t afraid to wander a little. My hope is that when someone takes a bite of my food, they feel cared for, seen, and maybe a little inspired to try something new in their own kitchen.

So, welcome to my world where Southern comfort meets global curiosity, and every dish tells a story.

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