Go Back

Mediterranean Lemon-Dill Chicken Bowls

Mediterranean lemon-dill chicken bowls with grilled, golden chicken and bright veggies. Served over rice or quinoa with cool tzatziki and crumbled feta for a filling, meal-prep friendly bowl.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
marinating 30 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Mediterranean
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Chicken and marinade
  • 1.5 lb chicken breasts
  • 0.25 cup olive oil
  • 0.25 cup lemon juice
  • 2 tbsp fresh dill, chopped
  • 2 garlic, minced
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste
For bowls
  • 1 cooked rice or quinoa to serve
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 0.25 red onion, sliced
  • 0.25 cup kalamata olives
  • 0.33 cup feta cheese, crumbled
  • 0.5 cup tzatziki sauce

Equipment

  • 1 grill

Method
 

Make the marinade
  1. Whisk olive oil, lemon juice, dill, garlic, salt, and pepper until well combined and fragrant, with the dill evenly distributed.
Marinate and grill the chicken
  1. Marinate the chicken for 30 minutes to 2 hours in the refrigerator so the surface turns more aromatic and slightly opaque.
  2. Grill chicken over medium-high heat for 6-7 minutes per side, turning once, until cooked through with clear juices.
  3. Let the grilled chicken rest briefly, then slice it so the juices redistribute and the pieces stay juicy.
Assemble the bowls
  1. Assemble bowls with cooked rice or quinoa, then layer sliced chicken on top for golden, hearty coverage.
  2. Scatter cherry tomatoes, cucumber, red onion, and kalamata olives over the chicken for bright color and fresh crunch.
  3. Finish each bowl with crumbled feta and a generous drizzle of tzatziki for a cool, creamy top.

Notes

For meal prep, keep components separate: refrigerate cooked chicken and chopped vegetables up to 3 days, and store rice/quinoa and tzatziki separately for best texture. Freezing is not recommended for assembled bowls, but you can freeze cooked chicken for up to 2 months and thaw in the fridge. Dietary swap: use dairy-free tzatziki (or a yogurt-free garlic herb sauce) and omit feta to make the bowls lactose-reduced.