Mediterranean Lemon-Dill Chicken Bowls

Here is an easy, fresh bowl you can make any night.

introduction

This Mediterranean Lemon-Dill Chicken Bowl is light, bright, and quick to make. The flavors are simple: lemon, dill, and grilled chicken with fresh vegetables. If you like easy chicken bowls, try this chicken Parmesan with Alfredo sauce recipe for another tasty meal.

why make this recipe

This recipe is fast and healthy.
It uses simple ingredients you can buy any week.
It makes a full meal in one bowl and is easy to change.

how to make Mediterranean Lemon-Dill Chicken Bowls

Grill the chicken until it is fully cooked and slice it. Make a lemon-dill dressing by mixing lemon juice, chopped dill, olive oil, salt, and pepper. Cook quinoa or rice. Chop cucumbers, cherry tomatoes, and red onion. Build bowls by adding a base of quinoa or rice, then add chicken and the chopped vegetables. Finish by drizzling the lemon-dill dressing over each bowl.

Ingredients :

• grilled chicken
• lemon juice
• dill
• olive oil
• cucumbers
• cherry tomatoes
• red onion
• salt
• pepper
• quinoa or rice

Directions :

1. Grill the chicken until cooked through and slice it into strips.
2. In a bowl, whisk together lemon juice, dill, olive oil, salt, and pepper to make the dressing.
3. Prepare quinoa or rice according to package instructions.
4. In serving bowls, layer a base of quinoa or rice, add sliced grilled chicken, and top with chopped cucumbers, cherry tomatoes, and red onion.
5. Drizzle the lemon-dill dressing over the bowls and serve.

how to serve Mediterranean Lemon-Dill Chicken Bowls

Serve warm or at room temperature. Add a lemon wedge on the side. You can add a spoon of plain yogurt or a sprinkle of feta for extra creaminess. Serve with pita bread if you like.

how to store Mediterranean Lemon-Dill Chicken Bowls

Store components separately for best texture. Keep grilled chicken in an airtight container in the fridge for up to 3 days. Store cooked quinoa or rice in the fridge up to 4 days. Keep chopped vegetables and dressing in separate containers and combine when ready to eat.

tips to make Mediterranean Lemon-Dill Chicken Bowls

• Pound chicken thin for even grilling and faster cook time.
• Taste the dressing and add more lemon or salt if needed.
• Use fresh dill for the best flavor. Dried dill works in a pinch—use less.
• Let grilled chicken rest a few minutes before slicing to keep it juicy.
• Make extra quinoa or rice to save time later.

variation (if any)

• Add crumbled feta or sliced olives for a more Greek taste.
• Swap chicken for grilled shrimp or chickpeas for a vegetarian option.
• Use brown rice, farro, or couscous instead of quinoa for different texture.
• Add roasted red peppers or avocado for extra color and flavor.

FAQs

Q: Can I use dried dill instead of fresh?
A: Yes. Use about one third the amount of dried dill as fresh and taste the dressing.

Q: Can I make this ahead for lunch?
A: Yes. Store chicken, grain, vegetables, and dressing separately and assemble before eating.

Q: How long will the assembled bowl last in the fridge?
A: Assembled bowls are best same day. If stored, eat within 24 hours to keep vegetables crisp.

Q: Can I skip grilling and use cooked rotisserie chicken?
A: Yes. Shredded rotisserie chicken saves time and works well.

Mediterranean Lemon-Dill Chicken Bowl

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Grilling
• Cuisine: Mediterranean
• Diet: Healthy

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Description

A light and bright bowl featuring grilled chicken, fresh vegetables, and a delicious lemon-dill dressing, perfect for a quick weeknight meal.

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Ingredients

Scale 1x2x3x

• 1 lb grilled chicken
• 1/4 cup lemon juice
• 1/4 cup chopped dill
• 2 tbsp olive oil
• 1 cucumber, chopped
• 1 cup cherry tomatoes, halved
• 1 red onion, chopped
• Salt, to taste
• Pepper, to taste
• 1 cup quinoa or rice, cooked

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Instructions

1. Grill the chicken until cooked through and slice it into strips.
2. In a bowl, whisk together lemon juice, dill, olive oil, salt, and pepper to make the dressing.
3. Prepare quinoa or rice according to package instructions.
4. In serving bowls, layer a base of quinoa or rice, add sliced grilled chicken, and top with chopped cucumbers, cherry tomatoes, and red onion.
5. Drizzle the lemon-dill dressing over the bowls and serve.

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Notes

Serve warm or at room temperature. Add lemon wedge, yogurt, or feta for extra creaminess. Store ingredients separately for best texture.

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Nutrition

• Serving Size: 1 bowl
• Calories: 450
• Sugar: 6g
• Sodium: 500mg
• Fat: 15g
• Saturated Fat: 2g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 5g
• Protein: 35g
• Cholesterol: 75mg