High Protein Mediterranean Lemon-Dill Chicken Bowls
Savor the vibrant flavors of lean chicken, fresh vegetables, and aromatic herbs in these wholesome Mediterranean bowls, perfect for meal prepping or family gatherings.
Ingredients
For the Chicken Marinade
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons fresh dill, chopped
- 1 teaspoon garlic powder
- Salt and pepper to taste
For the Bowls
- 2 cups cooked quinoa
- 1 cucumber diced
- 1 cup cherry tomatoes, halved
- 1 cup red bell pepper, diced
- 1/2 cup red onion, finely chopped
- 1/2 cup feta cheese, crumbled (optional)
- 1/4 cup Kalamata olives, pitted and sliced (optional)
- Fresh parsley for garnish
Instructions
Marinating the Chicken
- In a bowl, mix olive oil, lemon juice, lemon zest, dill, garlic powder, salt, and pepper. Add the chicken breasts and ensure they are evenly coated. Let them marinate for at least 30 minutes in the refrigerator.
Cooking the Chicken
- Preheat your grill or skillet over medium-high heat. Remove the chicken from the marinade and discard any excess liquid. Grill the chicken for 6-8 minutes on each side, or until its internal temperature reaches 165°F. Let it rest before slicing it.
Preparing the Vegetables
- In a large mixing bowl, combine diced cucumber, cherry tomatoes, red bell pepper, and red onion. Toss with olive oil, lemon juice, salt, and pepper.
Assembling the Bowls
- Start with a base of cooked quinoa in each serving dish. Top with sliced chicken, the vegetable mixture, and sprinkle with feta cheese and olives. Garnish with fresh parsley.
Serving
- Serve immediately or allow the bowls to chill for later enjoyment.
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Notes
For best flavor, do not skip marinating the chicken. For a vegan alternative, replace chicken with chickpeas or tofu. You can customize the vegetables as per your preference.