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Mediterranean Lemon-Dill Chicken Bowls

Mediterranean lemon-dill chicken bowls with grilled chicken marinated in olive oil, lemon juice, dill, and garlic for bright, savory flavor. Serve over rice or quinoa with fresh vegetables, tzatziki, and feta for a colorful, meal-prep friendly healthy bowl.
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Prep Time 20 minutes
Cook Time 15 minutes
marinating 30 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Mediterranean
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Lemon-dill marinade
  • 1.5 lb chicken breasts
  • 0.25 cup olive oil
  • 0.25 cup lemon juice
  • 2 tbsp fresh dill, chopped
  • 2 clove garlic, minced
  • 0.25 salt and pepper to taste
Bowls
  • 1 Cooked rice or quinoa
  • 1 Cherry tomatoes, halved
  • 1 Cucumber, diced
  • 1 Red onion, sliced
  • 1 Kalamata olives
  • 1 Feta cheese, crumbled
  • 1 Tzatziki sauce

Equipment

  • 1 grill pan

Method
 

Make the marinade
  1. Whisk olive oil, lemon juice, dill, garlic, salt, and pepper until well combined, then set aside. The mixture should look evenly speckled with dill and garlic.
  2. Marinate the chicken for 30 minutes to 2 hours in the refrigerator. Keep it covered so the surface stays in contact with the lemon-dill mixture.
Grill and rest the chicken
  1. Preheat a grill pan over medium-high heat, then place chicken on the hot surface. Cook until you see grill marks and the edges begin to firm up.
  2. Grill chicken for 6-7 minutes per side until cooked through, flipping once halfway through the cook. The center should no longer look pink.
  3. Transfer chicken to a plate and let rest briefly, then slice. This helps the juices redistribute so the chicken stays tender.
Assemble the bowls
  1. Add cooked rice or quinoa to bowls as the base. Aim for an even layer so every bite has a grain base.
  2. Top with sliced chicken, then arrange cherry tomatoes, cucumber, and red onion around the bowl. Distribute the vegetables so they stay fresh-looking.
  3. Add kalamata olives and crumbled feta over the top. Finish with visible flecks of feta throughout.
  4. Spoon tzatziki over each bowl just before serving. Add enough to create creamy white streaks across the vegetables.

Notes

Pro tip: marinate the chicken in a shallow dish so it cooks evenly and absorbs the lemon-dill flavor faster. Refrigerate leftovers in an airtight container for up to 4 days; assemble toppings and sauces separately if possible to keep vegetables crisp. Freezing is not recommended for the fully assembled bowls, but cooked chicken freezes well for up to 3 months. For a lighter option, swap feta for part-skim feta or use a smaller amount and increase tzatziki for creaminess.