Mediterranean Lemon-Dill Chicken Bowls
This Mediterranean Lemon-Dill Chicken Bowl bursts with zesty flavor, juicy chicken, fresh veggies, and a creamy lemon-tahini sauce—perfect for summer dinners or meal prep!
Equipment
- Mixing Bowl
- Grill or Oven
- Knife
Ingredients
For the Lemon-Dill Chicken
- 2 lbs boneless, skinless chicken breasts or thighs
- 1/3 cup fresh lemon juice about 2 lemons
- 2 tbsp lemon zest
- 1/4 cup extra-virgin olive oil
- 3 cloves garlic minced
- 2 tbsp fresh dill chopped (or 2 tsp dried dill)
- 1 tsp dried oregano
- 1 tsp kosher salt
- 1/2 tsp black pepper
For the Mediterranean Bowls
- 2 cups cooked quinoa, rice, or orzo
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 1/2 cup Kalamata olives pitted, sliced
- 1/2 red onion thinly sliced
- 1 cup feta cheese crumbled
- 1 cup baby spinach or arugula
- 1/4 cup fresh parsley chopped
For the Lemon-Tahini Sauce
- 1/4 cup tahini
- 2 tbsp fresh lemon juice
- 1 tbsp olive oil
- 1 clove garlic grated
- 2-3 tbsp water to thin
- pinch salt and pepper
Instructions
- Whisk together lemon juice, lemon zest, olive oil, garlic, dill, oregano, salt, and pepper. Add chicken and toss to coat. Marinate for at least 30 minutes (up to 4 hours).
- Preheat grill to medium-high (or oven to 425°F/220°C). Grill chicken 5–7 minutes per side (or bake 18–22 minutes) until cooked through. Rest, then slice.
- Prepare grains and chop veggies. Arrange all toppings and fresh herbs.
- Whisk tahini, lemon juice, olive oil, garlic, and water until smooth. Season with salt and pepper.
- Assemble bowls: layer grains, greens, veggies, olives, onion, and chicken. Top with feta, parsley, and lemon-tahini sauce.
Notes
Customize your bowl with roasted chickpeas or grilled halloumi for a vegetarian twist. Store all ingredients separately for easy meal prep throughout the week!