Description

There’s something magical about the way Mediterranean food brings people together. It’s not just the fresh ingredients or vibrant flavors—it’s the memories created around the table. I still remember the first time I had a lemon dill chicken bowl on a sun-drenched balcony overlooking the Aegean Sea. The air was fragrant with sea salt and grilled herbs, and laughter echoed down cobblestone streets as neighbors shared meals long into the evening.

This Mediterranean Lemon Dill Chicken Bowl captures that moment. Bright with citrus, earthy with dill, and layered with texture from quinoa, crisp cucumbers, juicy tomatoes, and creamy yogurt sauce—it’s more than a recipe. It’s a bite of summer in every spoonful, a comforting and nourishing dish that fits any season, whether you’re meal-prepping for the week or gathering friends for a light, wholesome dinner.

With every element thoughtfully balanced, this bowl is as beautiful to look at as it is satisfying to eat. The lemon-dill marinade infuses the chicken with bold, fresh flavor, while the tangy yogurt sauce ties it all together with a cooling finish. Whether you’ve traveled the Mediterranean coast or just dreamt of it, this bowl will take you there.

Ingredients

For the Chicken Marinade:
1 lb boneless, skinless chicken breasts
2 tablespoons olive oil
Juice of 1 lemon
1 teaspoon dried oregano
Salt and black pepper to taste
For the Quinoa Base:
1 cup quinoa
2 cups water or vegetable broth
For the Yogurt Dill Sauce:
1 cup plain Greek yogurt
Juice of 1 lemon
2 tablespoons fresh dill, chopped
Salt and black pepper to taste
For Assembly:
1 cucumber, diced
1 pint cherry tomatoes, halved
1/2 red onion, thinly sliced
1/4 cup Kalamata olives, pitted and sliced
1/4 cup crumbled feta cheese

Instructions

Step 1: Marinate the Chicken
In a bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper. Add the chicken breasts and coat them well in the marinade. Cover and refrigerate for at least 30 minutes (or up to 8 hours for deeper flavor). This step is where the Mediterranean magic begins—lemon brightens, dill soothes, and oregano adds earthiness.

Step 2: Cook the Quinoa
Rinse the quinoa under cool water to remove bitterness. In a saucepan, bring water or broth to a boil. Add quinoa, reduce to a simmer, cover, and cook for 15 minutes. Remove from heat and let it steam off-heat for 5 minutes. Fluff with a fork. You’ll have light, nutty quinoa that pairs beautifully with the lemon dill chicken.

Step 3: Make the Yogurt Dill Sauce
Stir together Greek yogurt, lemon juice, chopped dill, salt, and pepper. Chill in the fridge until you’re ready to serve. This creamy sauce ties the whole dish together, cooling and tangy against the warm chicken and vegetables.

Step 4: Grill the Chicken
Heat a grill pan or skillet over medium heat. Remove chicken from the marinade and grill each side for about 6–7 minutes, or until cooked through (internal temp of 165°F). Let rest 5 minutes, then slice thinly. The aroma will be irresistible.

Step 5: Assemble Your Bowls
Scoop quinoa into each bowl. Top with sliced chicken, cucumbers, tomatoes, red onion, olives, and feta. Drizzle generously with yogurt dill sauce. Serve immediately, or pack for a week’s worth of lunches.

Notes

This bowl is incredibly forgiving. Use what you have—add roasted red peppers, swap feta for goat cheese, or top it with sunflower seeds for crunch. The yogurt sauce is just as delicious as a dip or salad dressing.