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Lemon-Dill Chicken Bowl

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4.7 from 86 reviews

A refreshing and fulfilling bowl of marinated chicken, quinoa or rice layered with crunchy vegetables and topped with feta cheese.

Ingredients

Scale
  • 2 pieces chicken breasts
  • 1 piece lemon (juiced and zested)
  • 2 tablespoons fresh dill (chopped)
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 cup cooked quinoa or rice
  • 1 cup cherry tomatoes (halved)
  • 1 piece cucumber (diced)
  • 1/4 piece red onion (sliced)
  • Feta cheese (optional, for topping)

Instructions

  1. Marinate the Chicken: Start by whisking together the lemon juice, lemon zest, chopped dill, olive oil, salt, and pepper. Place the chicken breasts in a shallow dish and pour the marinade over them. Allow them to soak up those vibrant flavors for at least 15 minutes.
  2. Cook the Chicken: Heat a skillet over medium heat. Once hot, add the marinated chicken breasts. Cook for about 6-7 minutes on each side until the chicken is cooked through and has a lovely golden color. Remove from the skillet and allow to rest for a few minutes before slicing.
  3. Prepare the Veggies: While the chicken is cooking, prepare your fresh toppings! Halve the cherry tomatoes, dice the cucumber, and slice the red onion. This colorful mix will add a lovely crunch and brightness to your bowls.
  4. Fluff the Grains: If you haven’t done so already, cook your quinoa or rice according to package directions. Once cooked, fluff it with a fork to keep it light and airy.
  5. Assemble Your Bowls: In a bowl, start with a generous base of quinoa or rice. Pile on the sliced chicken, followed by the cherry tomatoes, cucumbers, and red onion. Finish off with a sprinkle of feta cheese if you desire, for that extra touch of creaminess.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days and freshen up the veggies right before serving.

Nutrition

Find it online: https://pennykitchenz.com/lemon-dill-chicken-bowls-recipe/

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