Description
Escape to the Mediterranean in 30 minutes with these zesty lemon-dill bowls that’ll make weeknight dinners feel like a seaside vacation.
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken breasts
- 3 tablespoons (45ml) extra virgin olive oil
- 2 tablespoons (30ml) fresh lemon juice
- 2 tablespoons (8g) fresh dill, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 cups (370g) cooked quinoa or brown rice
- 1 English cucumber, diced (about 2 cups)
- 2 cups (300g) cherry tomatoes, halved
- 1 cup (150g) red onion, thinly sliced
- ¾ cup (120g) kalamata olives, pitted
- ¾ cup (113g) feta cheese, crumbled
- ½ cup (120g) tzatziki sauce
- 2 tablespoons (8g) fresh dill, for garnish
- Lemon wedges, for serving
Instructions
- In a large bowl, combine olive oil, lemon juice, chopped dill, minced garlic, dried oregano, salt, and pepper. Add chicken breasts, turning to coat. Cover and refrigerate for at least 30 minutes, preferably 2-3 hours.
- Remove chicken from refrigerator 15 minutes before cooking. Heat a grill pan or skillet over medium-high heat. Cook chicken for 5-7 minutes per side until golden and internal temperature reaches 165°F (74°C). Let rest for 5 minutes before slicing.
- Cook quinoa or rice according to package instructions and fluff with a fork.
- Prepare all vegetables: dice cucumber, halve tomatoes, slice red onion, and gather olives and feta.
- Assemble bowls by dividing the grain between four bowls. Arrange sliced chicken and vegetables in sections around each bowl.
- Sprinkle with feta cheese and olives, then add a dollop of tzatziki in the center.
- Garnish with fresh dill and serve with lemon wedges on the side. Drizzle with a little extra olive oil if desired.