Description
Fresh, colorful, and packed with protein, these Mediterranean Lemon-Dill Chicken Bowls feature juicy lemon-herb marinated chicken served over fluffy basmati rice with crisp vegetables, crumbled feta, and creamy homemade tzatziki. Ready in just 30 minutes, they’re perfect for healthy weeknight dinners or easy meal prep lunches.
Ingredients
Scale
For the Lemon-Dill Chicken
- 1¼ lb boneless, skinless chicken breasts, cut into 1-inch cubes
- ⅓ cup olive oil
- 1½ tbsp lemon zest
- 3 tbsp fresh lemon juice
- 2½ tbsp honey
- 1 tsp garlic powder
- 1½ tsp dried oregano
- 1½ tsp dried basil
- 1 tsp salt
- ¼ tsp black pepper
- ½ tsp red pepper flakes
For the Bowls
- 2 cups cooked basmati rice
- 2 cups diced tomatoes
- 2 cups chopped cucumber
- 4 cups chopped romaine lettuce
- 1 cup thinly sliced red onion
- 1 cup crumbled feta cheese
- ¼ cup chopped fresh parsley
Homemade Tzatziki
- 1 cup plain Greek yogurt
- ½ cup grated cucumber, squeezed dry
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1 tsp minced garlic
- ¼ tsp salt
- 1 tbsp chopped fresh dill
Instructions
- In a large bowl or zip-top bag, whisk together the olive oil, lemon zest, lemon juice, honey, garlic powder, oregano, basil, salt, pepper, and red pepper flakes.
- Add the chicken cubes and toss until evenly coated. Marinate in the refrigerator for at least 30 minutes or up to overnight.
- Cook the basmati rice according to the package directions. Fluff with a fork and keep warm.
- Heat a large skillet or grill pan over medium-high heat. Cook the chicken in batches for 5–6 minutes, turning occasionally, until golden brown and cooked through.
- While the chicken cooks, prepare the vegetables by chopping the lettuce, cucumber, tomatoes, parsley, and slicing the red onion. Crumble the feta cheese.
- In a small bowl, combine the Greek yogurt, grated cucumber, lemon juice, olive oil, garlic, salt, and dill. Stir until smooth to make the tzatziki.
- Divide the warm rice among four bowls. Arrange the lettuce, cucumber, tomatoes, onion, parsley, and feta around the rice.
- Top each bowl with the cooked lemon-dill chicken and a generous spoonful of homemade tzatziki.
- Serve immediately or refrigerate for meal prep.
Notes
Marinating the chicken overnight produces the best flavor and tenderness.
Squeeze as much moisture as possible from the grated cucumber for thick, creamy tzatziki.
Store the tzatziki separately when meal prepping to keep the vegetables fresh and crisp.
Swap the basmati rice for quinoa or cauliflower rice for a different twist.
Leftovers keep well in the refrigerator for up to 4 days.
- Prep Time: 20 minutes (plus 30 minutes marinating)
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 7g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 95mg