Make this fresh and flavorful lemon dill chicken bowl for a quick, healthy weeknight dinner. This recipe focuses on simple steps and accessible ingredients for reliable results.
Author:leogrant
Prep Time:15 min
Cook Time:20 min
Total Time:35 min
Yield:4 servings 1x
Category:Dinner
Method:Skillet Cooking
Cuisine:American
Diet:Low Fat
Ingredients
Scale
1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
1 cup quinoa or brown rice
2 cups water or broth
1 large cucumber, diced
1 cup cherry tomatoes, halved
1/2 cup crumbled feta cheese (optional)
1/4 cup fresh dill, chopped
2 tablespoons olive oil (for chicken)
Salt and black pepper to taste
For the Dressing: 1/4 cup olive oil
For the Dressing: 3 tablespoons fresh lemon juice
For the Dressing: 1 tablespoon Dijon mustard
For the Dressing: 1 teaspoon dried oregano
For the Dressing: 1 clove garlic, minced
Instructions
Cook the quinoa or rice according to package directions using water or broth. Set aside.
In a bowl, toss the chicken pieces with 2 tablespoons of olive oil, salt, and pepper.
Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes, turning occasionally, until fully cooked through.
While the chicken cooks, prepare the dressing. Whisk together the 1/4 cup olive oil, lemon juice, Dijon mustard, oregano, minced garlic, salt, and pepper in a small bowl.
In a separate bowl, combine the diced cucumber and halved tomatoes.
To assemble the lemon dill chicken bowl, divide the cooked grain among serving bowls.
Top the grain with the cooked chicken, the cucumber and tomato mixture, and sprinkle with fresh dill and feta cheese, if using.
Drizzle the lemon dill dressing evenly over each bowl before serving.
Notes
For meal prep, store the grain, chicken, vegetables, and dressing in separate containers. Combine just before eating.
If you prefer a Greek inspired chicken meal, add chopped Kalamata olives to the vegetable mix.
This recipe works well with farro as an alternative base grain.