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Mediterranean Lemon-Dill Chicken Bowls

Mediterranean lemon-dill chicken bowls with marinated grilled chicken, served over fluffy rice with crisp vegetables, tzatziki, and crumbled feta. Bright lemon and fresh dill punch up the flavor, making these healthy bowls meal-prep friendly.
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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: 680
Ingredients Equipment Method Notes

Ingredients
  

Lemon-dill chicken marinade
  • 1.5 lb chicken breasts
  • 0.25 cup olive oil
  • 0.25 cup lemon juice
  • 2 tbsp fresh dill, chopped
  • 2 garlic, minced
  • salt to taste
  • pepper to taste
Bowls
  • cooked rice or quinoa
  • cherry tomatoes, halved
  • cucumber, diced
  • red onion, sliced
  • kalamata olives
  • feta cheese, crumbled
  • tzatziki sauce

Equipment

  • 1 grill
  • 1 grill pan

Method
 

Make the marinade
  1. Whisk olive oil, lemon juice, dill, garlic, salt, and pepper until evenly combined, then set aside.
Marinate the chicken
  1. Marinate chicken in the lemon-dill mixture for 30 minutes to 2 hours in the refrigerator, keeping the chicken submerged for even flavor.
Grill the chicken
  1. Preheat a grill (or grill pan) over medium-high heat, then grill the chicken for 6-7 minutes per side until cooked through with visible golden grill marks.
Rest and slice
  1. Let the grilled chicken rest briefly, then slice and arrange the pieces so they stay juicy and easy to portion.
Assemble the bowls
  1. Divide cooked rice or quinoa among 4 bowls and layer on cherry tomatoes, cucumber, red onion, kalamata olives, sliced chicken, feta, and tzatziki for a colorful finish.

Notes

For best results, marinate on the shorter side (30 minutes) if you want bright, citrus-forward chicken; longer marinating (up to 2 hours) deepens the dill-garlic flavor. Store assembled components (rice, chicken, and vegetables) separately in the fridge up to 4 days; assemble just before eating for crunch. Freeze grilled chicken only for up to 2 months; thaw in the fridge overnight. If you want a lighter bowl, swap feta for reduced-fat feta or use extra tzatziki and less cheese.