Absolutely! Quinoa, cauliflower rice, or even arugula work great if you want something lighter.

How long do these keep?

Stored in airtight containers, they’ll last up to 4 days in the fridge. Keep the tzatziki separate for best texture.

Can I use chicken thighs instead?

Yes! They’ll be juicier and a bit richer—just adjust cook time slightly.

Is this recipe good for meal prep?

Perfect for it. These Mediterranean Lemon-Dill Chicken Bowls were basically made for busy weeks.

Mediterranean Lemon-Dill Chicken Bowls: 7 Easy Wins

Name: Mediterranean Lemon-Dill Chicken Bowls
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 1¼ lb chicken breasts, cut into 1-inch cubes; ⅓ cup olive oil; 1½ tbsp lemon zest; 3 tbsp lemon juice; 2½ tbsp honey; 1 tsp garlic powder; 1½ tsp oregano; 1½ tsp basil; 1 tsp salt; ¼ tsp pepper; ½ tsp red pepper flakes; 2 cups basmati rice; 2 cups diced tomatoes; 2 cups chopped cucumber; 4 cups chopped lettuce; 1 cup thinly sliced red onion; 1 cup crumbled feta cheese; ¼ cup chopped fresh parsley; 1 cup 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 finely chopped dill

Description

Mediterranean Lemon-Dill Chicken Bowls are fresh, high-protein, and bursting with zesty flavor. Juicy marinated chicken, crisp veggies, fluffy rice, and creamy tzatziki come together for an easy, meal-prep-friendly dish perfect for busy weeknights or healthy lunches.

Ingredients

Scale

For the Chicken Marinade:

1¼ lb chicken breasts, cut into 1-inch cubes
⅓ cup olive oil
1½ tbsp lemon zest
3 tbsp lemon juice
2½ tbsp honey
1 tsp garlic powder
1½ tsp oregano
1½ tsp basil
1 tsp salt
¼ tsp pepper
½ tsp red pepper flakes

For the Bowls:

2 cups basmati rice
2 cups diced tomatoes
2 cups chopped cucumber
4 cups chopped lettuce
1 cup thinly sliced red onion
1 cup crumbled feta cheese
¼ cup chopped fresh parsley

For the Tzatziki Sauce:

1 cup 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 finely chopped dill

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Instructions

In a bowl or zip-top bag, mix olive oil, lemon zest, lemon juice, honey, garlic powder, oregano, basil, salt, pepper, and red pepper flakes.
Add chicken cubes and coat well. Marinate in the fridge for at least 30 minutes or overnight.
Heat a skillet or grill pan over medium-high heat. Cook chicken in batches for 5–6 minutes until golden and cooked through.
Cook basmati rice according to package instructions. Fluff and keep warm.
Prep vegetables: dice tomatoes, chop cucumber and lettuce, slice onion, chop parsley, and crumble feta.
In a bowl, mix Greek yogurt, grated cucumber, lemon juice, olive oil, garlic, salt, and dill to make tzatziki.
Assemble bowls with rice, lettuce, cucumber, tomatoes, onion, parsley, and feta.
Top with cooked chicken and a generous spoonful of tzatziki.
Serve immediately or store for meal prep.

Notes

Marinate chicken overnight for deeper flavor.

Always squeeze cucumber well to avoid watery tzatziki.

Store tzatziki separately when meal prepping to keep veggies crisp.

Swap rice with quinoa or greens for variation.

Prep Time: 20 minutes
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