Mediterranean Lemon Dill Chicken Bowls
Delicious Mediterranean Lemon Dill Chicken Bowls with marinated chicken, quinoa, and refreshing yogurt dill sauce.
Equipment
- Bowl
- saucepan
- whisk
Ingredients
For the Chicken Marinade
- 1 lb boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 whole lemon juiced
- 1 teaspoon dried oregano
- salt to taste
- black pepper to taste
For the Quinoa Base
- 1 cup quinoa
- 2 cups water or vegetable broth
For the Yogurt Dill Sauce
- 1 cup plain Greek yogurt
- 1 whole lemon juiced
For Assembly
- 1 whole cucumber diced
- 1 pint cherry tomatoes halved
- ½ whole red onion thinly sliced
- ¼ cup Kalamata olives pitted and sliced
- ¼ cup crumbled feta cheese
Instructions
Marinating Chicken
- In a bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper. Add the chicken breasts and coat them well in the marinade. Cover and refrigerate for at least 30 minutes or up to 8 hours.
Cooking Quinoa
- Rinse the quinoa under cool water. In a saucepan, bring water or broth to a boil. Add quinoa, reduce to a simmer, cover, and cook for 15 minutes. Remove from heat and let it steam off-heat for 5 minutes.
Making Yogurt Dill Sauce
- Stir together Greek yogurt, lemon juice, chopped dill, salt, and pepper. Chill in the fridge until ready to serve.
Notes
This bowl is incredibly forgiving. Use what you have—add roasted red peppers, swap feta for goat cheese, or top it with sunflower seeds for crunch. The yogurt sauce is just as delicious as a dip or salad dressing.
Nutrition
Serving: 1bowlCalories: 450kcalCarbohydrates: 40gProtein: 35gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 200IUVitamin C: 20mgCalcium: 150mgIron: 2mg
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