Mediterranean Lemon-Dill Chicken Bowls

A comforting and bright dish featuring marinated chicken served over rice or quinoa with fresh vegetables and a lemon-dill yogurt sauce.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Mediterranean

Calories: 400

For the Chicken

1.5 pounds boneless, skinless chicken thighs or breasts Thighs are juicier; swap for breasts if preferred.
3 tablespoons olive oil Plus extra for drizzling.
3 cloves garlic, minced
2 lemons zest and juice of Zest adds perfume, juice adds bright acidity.
2 tablespoons fresh dill, chopped Substitute with parsley for a milder herb.
1 teaspoon dried oregano
0.5 teaspoon smoked paprika Optional for a whisper of warmth.
Salt and freshly ground black pepper to taste

For the Bowl

2 cups cooked rice or quinoa Use brown rice for a nuttier texture.
1 cup cherry tomatoes, halved
0.5 cup cucumber, diced
0.33 cup Kalamata olives, pitted and sliced Swap for green olives if preferred.
0.5 cup crumbled feta Optional — skip for dairy-free.
0.25 cup red onion, thinly sliced Soak in cold water for 10 minutes to soften the bite.
0.5 cup plain Greek yogurt For a quick sauce — see notes.

Marinate the Chicken

In a bowl, whisk together 2 tablespoons olive oil, minced garlic, lemon zest and juice, chopped dill, oregano, smoked paprika, salt, and pepper. Add the chicken and toss until well coated. Let sit for 10 to 15 minutes at room temperature.

Cook the Grains

While the chicken marinates, cook rice or quinoa according to package directions. Fluff with a fork and keep warm.

Sear the Chicken

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken pieces, spacing them so they brown rather than steam. Cook for 4 to 6 minutes per side, until golden and cooked through.

Rest and Slice

Transfer chicken to a cutting board and let rest for 5 minutes before slicing into strips or bite-sized pieces.

Assemble the Yogurt Sauce

In a small bowl, stir together Greek yogurt with a squeeze of lemon juice, a pinch of salt, and a tablespoon of chopped dill. Thin with a teaspoon or two of water if desired.

Build the Bowls

Divide rice or quinoa among bowls. Top with chicken, halved cherry tomatoes, diced cucumber, olives, red onion, and crumbled feta. Drizzle the lemon-dill yogurt sauce over everything and finish with fresh dill and lemon zest.

Serve Immediately

Enjoy the contrast of warm chicken and grains with cool yogurt and crunchy vegetables.

For gluten-free, use quinoa or brown rice. For dairy-free, replace feta with toasted pine nuts and yogurt sauce with tahini-lemon drizzle.