Mediterranean Lemon-Dill Chicken Bowl
Fresh, flavorful, and nourishing, this Mediterranean Lemon-Dill Chicken Bowl features juicy lemon-marinated chicken, fluffy grains, crisp vegetables, and creamy homemade tzatziki. Perfect for a quick lunch, light dinner, or meal prep!
Servings: 2
Ingredients
For the Tzatziki Sauce:
- ¾ cup Greek yogurt 200 g
- 1 small cucumber
- 2 garlic cloves minced
- 1 tablespoon olive oil 15 ml
- A few sprigs fresh dill minced
- Salt and pepper to taste
For the Chicken & Bowl:
- 1 large chicken breast
- Juice and zest of 1 lemon
- ½ cup uncooked rice or quinoa 90 g
- 1 medium cucumber diced
- 1 large tomato diced
- A small bunch fresh dill chopped
- 2 tablespoons olive oil 30 ml
- Salt and pepper to taste
Instructions
- Grate the small cucumber and squeeze out excess moisture using a clean towel or paper towel. In a bowl, mix the grated cucumber with Greek yogurt, minced garlic, minced dill, 1 tablespoon olive oil, salt, and pepper until smooth and creamy. Refrigerate until ready to serve.
- Season the chicken breast with salt and pepper, then drizzle with lemon juice and 1 tablespoon olive oil. Add the lemon zest and chopped dill, mixing to coat evenly. Let the chicken marinate for 20–30 minutes.
- Prepare the rice or quinoa according to package instructions, then stir in the remaining 1 tablespoon of olive oil and a pinch of salt once cooked.
- Grill or bake the marinated chicken until fully cooked through, about 7–8 minutes per side, then let it rest for a few minutes before slicing.
- Dice the medium cucumber and large tomato. Layer the cooked rice or quinoa at the bottom of each bowl, then top with sliced chicken and the diced vegetables. Add a generous dollop of tzatziki sauce and garnish with fresh dill before serving.