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Mediterranean Lemon-Dill Chicken Bowls

Mediterranean lemon-dill chicken bowls with grilled chicken, bright dill-lemon marinade, and a cool tzatziki topping. Build a healthy bowl with fluffy rice or quinoa, fresh vegetables, and crumbled feta for a vibrant, meal-prep-friendly dinner.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken marinade
  • 1.5 lb chicken breasts Boneless, skinless; sliced thickness helps even cooking.
  • 0.25 cup olive oil
  • 0.25 cup lemon juice
  • 2 tbsp fresh dill, chopped Fresh dill provides the strongest lemon-dill flavor.
  • 2 garlic, minced Minced for even distribution in the marinade.
  • salt and pepper to taste Season both the marinade and the final chicken as needed.
Bowls
  • cooked rice or quinoa Use your preferred grain; reheat before assembling.
  • cherry tomatoes, halved
  • cucumber, diced Pat dry if very watery.
  • red onion, sliced
  • kalamata olives
  • feta cheese, crumbled
  • tzatziki sauce Serve chilled.

Equipment

  • 1 grill

Method
 

Make the lemon-dill marinade
  1. Whisk together olive oil, lemon juice, dill, garlic, salt, and pepper until evenly combined and fragrant.
Marinate and grill the chicken
  1. Marinate the chicken for 30 minutes to 2 hours in the refrigerator, covered, so the surface flavors absorb.
  2. Grill chicken over medium-high heat for 6-7 minutes per side until cooked through, with clear juices and grill marks.
  3. Let the chicken rest after grilling, then slice it so the juices redistribute and the texture stays tender.
Assemble the bowls
  1. Assemble bowls with cooked rice or quinoa as the base for each serving.
  2. Top with sliced chicken, then layer cherry tomatoes, cucumber, red onion, and kalamata olives for color and crunch.
  3. Finish each bowl with crumbled feta and spoon over tzatziki for a creamy lemon-dill contrast.

Notes

Pro tip: For the juiciest chicken, keep the grill at a steady medium-high and avoid pressing the meat while it cooks. Store components separately in the fridge for up to 3 days; assemble right before eating for best texture. Freezing isn’t recommended for the fresh vegetable toppings, but grilled chicken can be frozen up to 2 months. For a lighter bowl, use reduced-fat feta and choose plain Greek yogurt-based tzatziki.