Description
Mediterranean-Inspired Lemon-Dill Chicken Bowls offer a vibrant and refreshing culinary experience that transports you straight to the sunny shores of the Mediterranean. Marinated chicken is grilled to perfection and served over fluffy quinoa with fresh veggies, creating a delightful dish perfect for any occasion.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1/4 cup fresh dill, chopped
- 1 cup quinoa
- Salt and pepper to taste
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
Instructions
- Marinate the chicken: Whisk together lemon juice, olive oil, garlic, dill, salt, and pepper in a bowl. Coat chicken breasts and refrigerate for at least 30 minutes.
- Cook quinoa: Rinse quinoa under cold water, then cook according to package instructions (about 15 minutes) until fluffy.
- Grill the chicken: Preheat grill or skillet over medium-high heat. Cook each chicken breast for 6-7 minutes per side until juices run clear.
- Prepare veggies: While chicken rests, chop cherry tomatoes and cucumber. Toss with olive oil and extra dill if desired.
- Assemble bowls: Place cooked quinoa in each bowl. Top with sliced chicken and veggies.
- Serve: Drizzle with any remaining marinade for added flavor.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 480
- Sugar: 3g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 6g
- Protein: 34g
- Cholesterol: 90mg