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–+ servings
Silvia

Mediterranean Lemon Dill Chicken Bowls: A Flavorful Recipe!

A flavorful Mediterranean dish featuring grilled chicken served over a fresh quinoa salad with vibrant vegetables and a zesty lemon-dill dressing.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 boneless skinless chicken breasts (about 1 pound)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon fresh dill chopped (or 1 teaspoon dried dill)
  • 1 lemon zested and juiced
  • 1 cup cooked quinoa
  • 1 cup cherry tomatoes halved
  • 1 cucumber diced
  • 1/2 red onion thinly sliced
  • 1/4 cup feta cheese crumbled
  • 1/4 cup Kalamata olives pitted and sliced
  • 2 tablespoons fresh parsley chopped (for garnish)

Method
 

  1. Preheat your grill or stovetop grill pan over medium-high heat.
  2. Season the chicken breasts with salt, pepper, garlic powder, onion powder, dill, lemon zest, and half of the lemon juice. Drizzle with olive oil and rub the mixture evenly over the chicken.
  3. Grill the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F. Remove from the grill and let it rest for 5 minutes before slicing.
  4. While the chicken is resting, prepare the quinoa according to package instructions if not already cooked.
  5. In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red onion, feta cheese, and olives. Drizzle with the remaining lemon juice and toss gently to combine.
  6. Slice the grilled chicken and serve it over the quinoa salad. Garnish with fresh parsley.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 30gProtein: 30gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 14gCholesterol: 70mgSodium: 600mgFiber: 5gSugar: 3g

Notes

  • For added flavor, marinate the chicken in the lemon and dill mixture for at least 30 minutes before grilling.
  • Substitute the quinoa with couscous or brown rice for a different texture and taste.

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