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- 4 boneless, skinless chicken breasts - 1/4 cup olive oil - 3 tablespoons fresh lemon juice - Zest of 1 lemon - 2 tablespoons fresh dill, chopped (or 1 tablespoon dried dill) - 4 cloves garlic, minced - 1 teaspoon salt - 1/2 teaspoon black pepper The main ingredients create the heart of the dish. Chicken breasts provide lean protein. Olive oil adds healthy fats and flavor. Fresh lemon juice gives brightness. Dill and garlic bring an aromatic depth. Together, they form a tasty marinade that makes the chicken shine. - 1 cup quinoa - 2 cups vegetable broth or water - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1/2 red onion, finely chopped - 1/2 cup kalamata olives, pitted and halved The vegetables and grains add color and crunch. Quinoa is a great base. It cooks up fluffy and is rich in protein. Cherry tomatoes bring sweetness, while cucumber adds freshness. Red onion gives a sharp bite, and kalamata olives provide a briny taste. These elements make the bowl balanced and exciting. - 1/4 cup feta cheese, crumbled - Fresh parsley for garnish - Lemon zest Toppings and garnishes elevate the dish. Feta cheese adds creaminess and salt. Fresh parsley brings a pop of green and flavor. Lemon zest enhances the lemony taste. These finishing touches make the meal look and taste gourmet. For full details on how to make this dish, check the full recipe. To make the marinade, mix olive oil, lemon juice, lemon zest, dill, garlic, salt, and pepper in a bowl. This mix gives the chicken a bright, zesty flavor. Place the chicken breasts in the marinade, ensuring they are well coated. Cover the bowl and let it marinate for at least 30 minutes. For deeper flavor, you can marinate it for up to 2 hours in the fridge. First, rinse the quinoa in a fine-mesh strainer under cold water. This step removes any bitterness. In a saucepan, combine the rinsed quinoa and vegetable broth or water. Bring it to a boil. Once boiling, lower the heat, cover the pot, and let it simmer for about 15 minutes. When done, let it sit covered for 5 more minutes. This resting time helps the quinoa become fluffy. Preheat your grill or grill pan to medium-high heat. Remove the chicken from the marinade and discard the marinade. Grill the chicken for about 6 to 7 minutes on each side. Use a meat thermometer to check the internal temperature. It should reach 165°F (75°C). After grilling, let the chicken rest for a few minutes before slicing. In a large bowl, combine halved cherry tomatoes, diced cucumber, chopped red onion, and kalamata olives. Drizzle with olive oil and sprinkle with salt and pepper. Toss everything together gently. This salad adds a fresh crunch to your bowls. Start by spooning cooked quinoa into each serving bowl. Next, layer slices of grilled chicken on top of the quinoa. Add a generous scoop of the fresh Mediterranean salad. For the finishing touch, sprinkle crumbled feta cheese and garnish with fresh parsley. This layering makes your bowl look colorful and inviting. For extra flavor, drizzle some fresh lemon juice over the bowls. You can also add optional garnishes like more dill or a few olives. These details add a nice touch to your meal. Enjoy it fresh and vibrant! To enhance the marinade, use fresh and high-quality ingredients. Fresh lemon juice adds zest. It brightens the chicken's flavor. If you want a richer taste, let the chicken marinate longer. I suggest at least 30 minutes, but two hours is even better. You can also add a splash of white wine for depth. You can bake or pan-sear the chicken if grilling isn't an option. Baking is easy. Preheat the oven to 375°F (190°C). Place the marinated chicken on a baking sheet. Bake for 25 to 30 minutes or until cooked through. If pan-searing, heat oil over medium heat. Cook the chicken for 6 to 7 minutes per side. To keep the chicken juicy, avoid overcooking. Use a meat thermometer to check for doneness. Aim for an internal temperature of 165°F (75°C). Let the chicken rest for a few minutes before slicing. This helps keep the juices inside. Serve the Mediterranean Lemon-Dill Chicken Bowls with fresh salads or roasted veggies. A simple side of steamed broccoli or green beans works well. You can also pair it with pita bread for a full meal. For drinks, consider a crisp white wine or sparkling water with lemon. These choices balance the meal's flavors. Enjoying your meal with friends makes it even better. Don't forget to check the Full Recipe for more details! {{image_2}} You can easily switch the chicken for fish or tofu. For fish, like salmon or tilapia, use the same marinade. Cook it for about 4-5 minutes per side. If you choose tofu, press it to remove moisture. Marinate it for at least 30 minutes. Sauté or grill it until golden brown, about 5-7 minutes. Adjust cooking times based on protein thickness. To change the taste, swap herbs and spices. Try using basil or parsley instead of dill. You can also add zest from oranges for a sweet touch. For creaminess, mix in sliced avocado. This adds healthy fats and smooth texture. If you need gluten-free options, replace quinoa with rice or millet. Both work well and keep the dish hearty. For a vegan meal, use chickpeas or lentils instead of chicken. They offer great protein and fiber. You can also use a mix of roasted vegetables as a base instead of grains. These changes keep your meal healthy and tasty. For the full recipe, check out the details above. To store your Mediterranean Lemon-Dill Chicken Bowls, let them cool first. Place leftovers in an airtight container. This keeps them fresh and safe. You can store them in the fridge for up to three days. Always label the container with the date. This way, you know when to eat them. To freeze, you can assemble the bowls in containers. Make sure to leave some space for expansion. Cover them tightly with plastic wrap or aluminum foil. You can freeze the bowls for up to three months. When you want to eat them, take them out and let them thaw overnight in the fridge. For quick thawing, you can use the microwave on the defrost setting. To reheat, the best method is to use the oven. Preheat it to 350°F (175°C). Place the bowls in the oven for about 15-20 minutes. This keeps the texture and flavor just right. If you use the microwave, heat in short bursts. Stir between each burst to avoid hot spots. Enjoy your delicious meal again! You can use several grains instead of quinoa. Here are some great options: - Brown rice - Farro - Barley - Couscous - Bulgur Each of these grains brings its own taste and texture. Brown rice is hearty. Farro has a chewy bite. Barley adds a nutty flavor. Couscous is light and fluffy. Bulgur cooks quickly and is great for salads. To check if the chicken is done, use a meat thermometer. The chicken should reach an internal temperature of 165°F (75°C). This ensures it is safe to eat. If you do not have a thermometer, cut into the chicken. The meat should be white and the juices should run clear. Yes, this recipe is great for meal prep. You can marinate the chicken a day in advance. Cook the quinoa and salad mixture ahead of time too. Store everything in separate containers in the fridge. When ready to eat, just assemble the bowls. They stay fresh for up to four days. For a tasty marinade, mix olive oil, lemon juice, and herbs. You want to coat the chicken well. Let it sit for at least 30 minutes in the fridge. For more flavor, marinate for up to two hours. This lets the chicken soak up all the flavors. You can use dried dill if fresh is not available. However, the flavor will be different. Fresh dill has a bright taste, while dried dill is stronger. Use about one-third of the amount of dried dill as fresh. This way, you won't overpower the dish. To present your bowls nicely, start with a base of quinoa. Arrange the chicken slices on top. Add a generous scoop of the salad mix. Sprinkle crumbled feta cheese over everything. Finish with fresh parsley for a pop of color. You can drizzle more lemon juice for extra zing. Enjoy the beautiful meal! For the full details on making these delicious bowls, check out the Full Recipe. This blog post covered all you need for making Mediterranean Lemon-Dill Chicken Bowls. We discussed main ingredients like chicken, quinoa, and fresh veggies. I shared step-by-step instructions for marinating, cooking, and assembling the dish. We explored tips for flavor, cooking methods, and dietary variations. Take these ideas and make your own delicious bowls at home. Enjoy the blend of flavors. Your meal will please your taste buds and nourish your body. Happy cooking!

Mediterranean Lemon-Dill Chicken Bowls

Looking for a healthy meal that’s bursting with flavor? Discover how to make Mediterranean Lemon-Dill Chicken Bowls! Juicy chicken, fresh veggies, and quinoa come together with a zesty lemon-dill sauce for a delightful dish perfect for meal prep or a quick dinner. Dive into the full recipe for easy step-by-step instructions and tips to create your own delicious, nutritious bowls. Click to explore these tasty recipes today!
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Ingredients
  

4 boneless, skinless chicken breasts

1/4 cup olive oil

3 tablespoon fresh lemon juice

Zest of 1 lemon

2 tablespoons fresh dill, chopped (or 1 tablespoon dried dill)

4 cloves garlic, minced

1 teaspoon salt

1/2 teaspoon black pepper

1 cup quinoa

2 cups vegetable broth or water

1 cup cherry tomatoes, halved

1 cucumber, diced

1/2 red onion, finely chopped

1/2 cup kalamata olives, pitted and halved

1/4 cup feta cheese, crumbled

Fresh parsley for garnish

Instructions
 

Marinate the Chicken: In a bowl, whisk together the olive oil, lemon juice, lemon zest, dill, minced garlic, salt, and pepper. Add the chicken breasts, ensuring they are well coated. Cover and marinate for at least 30 minutes (or up to 2 hours in the refrigerator for more flavor).

    Cook the Quinoa: Rinse the quinoa under cold water in a fine-mesh strainer. In a saucepan, combine the quinoa and vegetable broth (or water). Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit, covered, for another 5 minutes.

      Grill the Chicken: Preheat your grill or grill pan over medium-high heat. Remove the chicken from the marinade and discard the marinade. Grill the chicken for about 6-7 minutes per side or until fully cooked (internal temperature should reach 165°F / 75°C). Let the chicken rest for a few minutes before slicing.

        Prepare the Salad: In a large bowl, combine halved cherry tomatoes, diced cucumber, chopped red onion, and kalamata olives. Drizzle with a little olive oil and sprinkle with salt and pepper. Toss to combine.

          Assemble the Bowls: Spoon the cooked quinoa into serving bowls. Top with slices of the grilled chicken and a generous scoop of the Mediterranean salad. Sprinkle with crumbled feta cheese and garnish with fresh parsley.

            Serve and Enjoy: Serve the bowls immediately, drizzling with extra lemon juice if desired for a fresh finish.

              Prep Time, Total Time, Servings: 30 mins | 60 mins | 4 servings