Description
A flavorful and healthy meal that combines marinated chicken with fresh vegetables and quinoa.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 cup quinoa (or rice, farro, or cauliflower rice)
- 1 cucumber, diced
- 1 pint cherry tomatoes, halved
- ½ red onion, thinly sliced
- ½ cup Kalamata olives, pitted
- ¼ cup crumbled feta cheese
Instructions
- Start by preparing the marinade for the chicken. In a bowl, mix together the olive oil, lemon juice, dried oregano, salt, and black pepper. Place the chicken breasts inside the bowl, coating them thoroughly with the marinade. To maximize flavor, let the chicken marinate for a minimum of 30 minutes, but aim for up to 4 hours if time permits to allow the flavors to deeply penetrate the meat.
- Rinse the quinoa under cold water to remove any bitterness. In a saucepan, combine the rinsed quinoa with water or broth according to the package instructions. Bring it to a boil, then reduce the heat and cover, letting it simmer until fluffy. This typically takes about 15 minutes. Once cooked, remove it from heat, fluff the quinoa gently with a fork, and set it aside to cool slightly.
- Depending on your preference, you can either grill or bake the marinated chicken. If you opt for grilling, preheat your grill to medium heat and cook the chicken for 5-6 minutes on each side, or until fully cooked and golden. Alternatively, to bake, preheat your oven to 400°F (200°C) and place the chicken on a baking sheet for 20-25 minutes, or until the internal temperature reaches 165°F. Let the chicken rest for a few minutes before slicing it thinly for serving.
- While the chicken is cooking, take the time to prepare your fresh vegetables. Dice the cucumber, halve the cherry tomatoes, and thinly slice the red onion. These vibrant components will add color and crunch to your bowls.
- In a mixing bowl, combine plain Greek yogurt, lemon juice, chopped fresh dill, and a pinch of salt and pepper. Stir well until the sauce is smooth and creamy. Taste and adjust the seasoning, making sure it balances nicely with the other flavors.
- Now comes the fun part — assembling your Mediterranean Lemon-Dill Chicken Bowls! In each bowl or meal prep container, start by adding a generous scoop of quinoa at the base. Layer on sliced chicken, followed by the fresh cucumber, halved cherry tomatoes, sliced red onion, Kalamata olives, and a sprinkle of crumbled feta cheese. For the final touch, drizzle the creamy dill yogurt sauce just before serving to maintain its freshness.
Notes
For meal prep, you can marinate and cook the chicken a day ahead of time. Just store in the fridge until ready to assemble the bowls.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 480 kcal
- Sodium: 700 mg
- Protein: 35 g