Lemon-Dill Chicken Bowls
A bright and refreshing meal packed with flavor, combining grilled chicken with fresh vegetables and whole grains.
Ingredients
For the Chicken Marinade
- 2 pieces chicken breasts
- 1 piece lemon (juiced and zested)
- 2 tablespoons fresh dill (chopped)
- 2 tablespoons olive oil
- Salt and pepper to taste
For the Bowls
- 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
Preparation
- In a bowl, mix lemon juice, lemon zest, dill, olive oil, salt, and pepper.
- Marinate the chicken breasts in the mixture for at least 30 minutes.
Cooking
- Preheat a grill or skillet over medium heat and cook the chicken for 6-7 minutes per side, or until fully cooked.
- Let the chicken rest for a few minutes, then slice it.
Assembly
- In serving bowls, layer quinoa or rice, cherry tomatoes, cucumber, and red onion.
- Top with the grilled chicken slices and sprinkle feta cheese if desired.
- Drizzle with any remaining dressing and serve.
Notes
Serve warm, arranging colorful layers nicely in the bowls. For a nice touch, consider serving with a slice of crusty bread or a side salad. Store leftovers in an airtight container in the refrigerator for 3-4 days, separating chicken from veggies and grains for freshness.
Nutrition
Serving: 1gCalories: 540kcalCarbohydrates: 40gProtein: 35gFat: 20gSaturated Fat: 3gSodium: 600mgFiber: 6gSugar: 4g
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