High Protein Mediterranean Lemon-Dill Chicken Bowls
A vibrant blend of flavors featuring marinated chicken, quinoa, and seasonal vegetables, perfect for a nourishing meal loaded with protein.
Ingredients
For the chicken marinade
- 1 pound boneless, skinless chicken breasts
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 2 teaspoons lemon zest
- 2 cloves garlic, minced
- 1 tablespoon fresh dill, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Main components
- 2 cups cooked quinoa
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup baby spinach
- 1/4 cup feta cheese, crumbled (optional)
- extra serving lemon wedges for serving
Instructions
Marinate the chicken
- In a bowl, mix the olive oil, lemon juice, lemon zest, minced garlic, dill, salt, and black pepper.
- Add the chicken breasts to the marinade, ensuring they are fully coated.
- Cover the bowl and let it marinate in the fridge for at least 30 minutes or up to 2 hours.
Cook the chicken
- Preheat your grill or grill pan over medium-high heat.
- Remove the chicken from the marinade, allowing any excess to drip off.
- Grill the chicken for about 6 to 7 minutes per side, or until the internal temperature reaches 165°F (75°C).
Prepare the quinoa and vegetables
- Prepare the quinoa according to package instructions, if not already cooked.
- Halve the cherry tomatoes, dice the cucumber, and chop the red bell pepper.
Assemble the bowls
- After the chicken is done, let it rest for a few minutes before slicing it into strips.
- Start with a base of quinoa in each bowl.
- Top with sliced chicken, cherry tomatoes, cucumber, red bell pepper, and baby spinach.
- If desired, sprinkle with crumbled feta cheese and serve with lemon wedges on the side.
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Notes
For a vegetarian version, substitute chicken with grilled chickpeas or roasted tofu. Store leftovers in airtight containers for up to 3 to 4 days.