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Mediterranean Lemon-Dill Chicken Bowls

Mediterranean lemon-dill chicken bowls with grilled, herb-marinated chicken served over rice with fresh veggies, tzatziki, and feta. A bright lemon-dill marinade keeps the chicken juicy, while crunchy cucumber, tomatoes, and olives bring contrast.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Lemon-dill marinade
  • 1.5 lb chicken breasts Cut for even grilling if needed.
  • 0.25 cup olive oil
  • 0.25 cup lemon juice
  • 2 tbsp fresh dill, chopped
  • 2 cloves garlic, minced
  • salt and pepper to taste
Bowls
  • cooked rice or quinoa Use 1 base per bowl; warm for best texture.
  • Cherry tomatoes, halved
  • Cucumber, diced
  • Red onion, sliced
  • Kalamata olives
  • Feta cheese, crumbled
  • Tzatziki sauce

Equipment

  • 1 grill

Method
 

Make the lemon-dill marinade
  1. Whisk together olive oil, lemon juice, dill, garlic, salt, and pepper until evenly combined, forming a fragrant marinade.
Marinate the chicken
  1. Marinate chicken for 30 minutes to 2 hours so the flavor penetrates the meat.
Grill and slice
  1. Grill chicken over medium-high heat for 6-7 minutes per side until cooked through, turning once for even browning.
  2. Let the grilled chicken rest, then slice it so the juices redistribute before assembling the bowls.
Assemble bowls
  1. Assemble bowls with cooked rice or quinoa, sliced chicken, tomatoes, cucumber, onion, olives, feta, and tzatziki.

Notes

Pro tip: For juicier chicken, pat it dry before grilling and avoid pressing it down on the grill while it cooks. Store assembled components separately for best texture—refrigerate up to 4 days; cooked chicken keeps 4 days. Freeze grilled chicken (up to 2 months) and reheat gently; freeze tzatziki and fresh vegetables? not recommended. For a lighter option, use low-fat feta and a reduced-fat tzatziki to keep the creamy flavor.