Mediterranean Lemon-Dill Chicken Bowls

Posted by Keni July 4, 2025
Mediterranean Lemon-Dill Chicken Bowls
Mediterranean Lemon-Dill Chicken Bowls

Mediterranean Lemon-Dill Chicken Bowls: A Fresh and Flavorful Weeknight Favorite

There’s something magical about Mediterranean flavors that instantly makes me feel like I’m on vacation—even if I’m just standing over my stove in yoga pants on a Tuesday night. This Mediterranean Lemon-Dill Chicken Bowl is one of those recipes that hits all the right notes: zesty, herb-packed, healthy, and loaded with color and crunch. It’s perfect for meal prepping, dinner guests, or when you’re simply craving something vibrant and satisfying without spending hours in the kitchen.

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Ingredients

For the chicken:

  • 1 ½ lbs boneless skinless chicken breasts or thighs
  • 2 tablespoons olive oil
  • Juice and zest of 1 lemon
  • 2 teaspoons dried dill (or 1 tablespoon fresh chopped dill)
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper

For the bowl base:

  • 2 cups cooked brown rice or quinoa
  • 1 cup chopped cucumber
  • 1 cup cherry tomatoes, halved
  • 1 cup shredded lettuce or mixed greens
  • ¼ cup red onion, thinly sliced
  • ½ cup crumbled feta cheese
  • ¼ cup kalamata olives, pitted and halved
  • Optional: hummus or tzatziki for topping

Servings: 4

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Directions

  1. Marinate the Chicken:
    In a large bowl or zip-top bag, combine olive oil, lemon juice and zest, dill, garlic, oregano, salt, and pepper. Add the chicken and toss to coat. Let it marinate for at least 15 minutes, or up to 24 hours if you’re planning ahead.
  2. Cook the Chicken:
    Heat a large skillet or grill pan over medium-high heat. Cook chicken for 6–7 minutes per side, or until golden and cooked through (internal temp should hit 165°F). Let rest for 5 minutes before slicing.
  3. Assemble the Bowls:
    In each bowl, layer rice or quinoa as your base. Top with lettuce, tomatoes, cucumber, red onion, olives, and feta. Add sliced chicken on top and dollop with tzatziki or hummus if using. Serve warm or cold.

Recipe Tips

  • Use Fresh Dill: If you can find it, fresh dill gives this dish an extra punch of flavor that’s worth the upgrade.
  • Meal Prep Friendly: Store components separately in the fridge and assemble just before eating to keep everything fresh and crisp.
  • Let the Chicken Rest: Don’t skip the resting step after cooking. It helps the juices redistribute so your chicken stays tender and juicy.
  • Make It a Wrap: Skip the bowl and roll everything up in a pita for a quick on-the-go lunch or dinner.

Variations

  • Make it Vegetarian: Swap chicken for grilled halloumi or roasted chickpeas tossed in the same marinade.
  • Low Carb Option: Use cauliflower rice instead of brown rice or quinoa.
  • Add Crunch: Toasted pine nuts or slivered almonds make a great topping.
  • Creamy Dressing: Replace tzatziki with a lemon tahini sauce for a different flavor profile.

Frequently Asked Questions

Can I grill the chicken instead of using a skillet?
Absolutely. Grilling gives it a great smoky char. Just make sure the grill is preheated and oiled to prevent sticking.

Can I use chicken thighs instead of breasts?
Yes. Thighs are more flavorful and tend to stay juicier. Just adjust the cook time as needed.

How long does it last in the fridge?
The chicken will keep for 3–4 days in an airtight container. Veggies should be stored separately to maintain freshness.

Can I freeze this recipe?
You can freeze the cooked chicken, but avoid freezing fresh vegetables and feta. Assemble fresh when you’re ready to serve.