Description
A fresh and healthy bowl meal featuring juicy chicken marinated in lemon and dill, served with rice and crunchy vegetables.
Ingredients
For the Chicken Marinade
- 1 pound boneless skinless chicken thighs (Breasts can be used but may dry out faster.)
- 1 tablespoon olive oil
- 3 tablespoons lemon juice (Use fresh lemon juice.)
- 1 tablespoon lemon zest (Do not skip this for added flavor.)
- 2 cloves garlic, minced
- 1 tablespoon fresh dill, chopped (Dried dill can be used but fresh is preferred.)
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Sauce
- 1 cup Greek yogurt (Can substitute with sour cream or dairy-free yogurt.)
- 1 tablespoon lemon juice (Add more for extra tang.)
- 1 tablespoon fresh dill, chopped
- 1 clove garlic, minced
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Bowls
- 2 cups cooked rice, quinoa, or cauliflower rice (Choose according to preference.)
- 1 cup cucumber, chopped
- 1 cup tomatoes, chopped
- ½ cup red onion, thinly sliced
- optional feta cheese, olives, chickpeas, or greens (Additional toppings as preferred.)
Instructions
Preparation
- In a bowl or zip bag, mix olive oil, lemon juice, lemon zest, garlic, dill, oregano, salt, and pepper. Add the chicken and coat it well. Let it sit for at least 20 minutes, or up to overnight in the fridge.
- Stir Greek yogurt with lemon juice, chopped dill, a little garlic, salt, and pepper. If it feels too thick, add a splash of water until it is drizzle friendly.
Cooking
- Cook the chicken using your preferred method: grill, pan cook, or bake. For pan cooking, heat a skillet with a little oil. Cook the chicken until browned and cooked through, then let it rest for a few minutes before slicing.
Assembly
- Add rice or quinoa to each bowl, then pile on chopped cucumber, tomatoes, onion, and sliced chicken.
- Drizzle the sauce on top and finish with optional toppings like feta or olives.
Notes
Marinate the chicken for optimal flavor. Always let the chicken rest before slicing to retain juices. Adjust toppings and grain base according to dietary preferences.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: dinner, Lunch
- Cuisine: Healthy, Mediterranean