Easy Mediterranean Lemon Dill Chicken Bowls
It’s the kind of meal that dances between comfort and zest, these Easy Mediterranean Lemon Dill Chicken Bowls. Picture juicy marinated chicken, crisp veggies, and a sprinkle of fresh dill all piled into a cozy bowl—it’s like your favorite cozy sweater got a swanky Mediterranean makeover. These bowls are fast, fresh, and seriously good when you need something bright in a busy week. Try this once, and trust me, it might become the regular you never knew you needed.
So, my husband tends to be a “why fix what ain’t broken” kind of diner—pasta here, pizza there. But one stormy Saturday, I convinced him to try something new. As the aroma of lemon and dill swirled through the kitchen, even our dog wandered over to investigate. When my husband took his first bite, the look on his face was all I needed. Now, every time I mention chicken bowls, he grins like he’s about to win something. It’s basically guaranteed smiles around the table.
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Why You’ll Love This Easy Mediterranean Lemon Dill Chicken Bowls
– It’s weeknight-easy with weekend flavor.
– Lemon + Dill = Sunshine in your mouth.
– Even picky eaters come around (true story).
– Customizable—make it your own if the fridge is looking empty.
How to Make It
So here’s the deal: You marinade your chicken breasts in a dreamy mix of lemon juice, fresh dill, and olive oil (maybe a little garlic if you’re feeling bold). As that’s soaking in the flavor, chop up some crunchy veggies—cucumbers, maybe bell peppers. Grill or bake the chicken until it’s done and juicy. Toss the diced chicken with those veggies, and maybe a little feta if you’re in the mood. Serve over rice or quinoa (or a bed of greens if you’re feeling virtuous), and tada! Dinner is done, friend.
Ingredient Notes
– Chicken Breasts: These soak up the lemon like a sponge. Don’t rush the marinating time, or you might miss that citrusy punch.
– Lemon Juice: This is your star player. Use fresh—it’s a game-changer compared to the bottled stuff.
– Dill: An aromatic hero. Once I skimped, thinking parsley could sub in. Big no-no—your dish deserves the real deal.
– Feta: Crumbly, creamy goodness. Blue cheese is too tangy for this; trust me on this swap.
– Quinoa/Rice: When times are tough and the pantry slimmer than my pre-pandemic jeans, either works wonders.
Recipe Steps
1. Mix lemon juice, olive oil, dill, and garlic to make the marinade.
2. Coat chicken breasts in the marinade; let sit for 20 minutes or overnight if you can.
3. Preheat the grill (or oven) to medium heat.
4. Grill or bake the chicken until cooked through and juicy, about 7-8 minutes per side.
5. Chop veggies and toss them with the cooked chicken and feta.
6. Serve the mixture over your choice of rice, quinoa, or greens.
What to Serve It With
Serve with warm pita bread on the side. Maybe a nice glass of white wine, if that’s how you roll. Hummus or tzatziki make fantastic dips to accompany.
Tips & Mistakes
– Don’t skimp on marinating time. It’s worth a little patience.
– Avoid canned lemon juice. Your taste buds will notice.
– Remember that feta is salty. Taste before you decide to add any extra salt.
Storage Tips
Pop any leftovers into an airtight container. They’ll hang out happily in the fridge for about three days. Cold chicken bowls for breakfast? Why not? Honestly, a cold version can be a refreshing morning perk-up.
Variations and Substitutions
– Swap out dill for basil if, by chance, it’s not your favorite herby friend.
– When I ran out of lemons (it happens), lime was a surprisingly welcome twist.
– No quinoa? Couscous or even pasta have been known to save the day.
Frequently Asked Questions
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Easy Mediterranean Lemon Dill Chicken Bowls
Ingredients
Main Ingredients
- 1.5 lb boneless skinless chicken breasts
- 2 tbsp olive oil extra virgin
- 1 tbsp fresh lemon juice
- 1 tsp dried dill
- 0.5 tsp garlic powder
- 1 cup cooked quinoa
- 1 cup cherry tomatoes halved
- 0.5 cup cucumber diced
- 0.25 cup feta cheese crumbled
- 0.25 cup fresh parsley chopped
Instructions
Preparation Steps
- Preheat a large skillet over medium heat and add the olive oil.
- Season the chicken breasts with lemon juice, dried dill, garlic powder, salt, and pepper to taste.
- Cook the chicken in the skillet for 6-7 minutes per side, or until fully cooked and golden brown.
- Remove chicken from heat and let rest for 5 minutes before slicing.
- Divide cooked quinoa among four bowls. Top with sliced chicken, cherry tomatoes, cucumber, feta cheese, and parsley.
- Serve immediately and enjoy your flavorful Mediterranean lemon dill chicken bowls.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!