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Simple Lemon Dill Chicken Bowl

A close-up of a vibrant lemon dill chicken bowl featuring seasoned chicken pieces over quinoa, mixed with cherry tomatoes and cucumber.

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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.

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

  1. Cook the quinoa or rice according to package directions using water or broth. Set aside.
  2. In a bowl, toss the chicken pieces with 2 tablespoons of olive oil, salt, and pepper.
  3. Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes, turning occasionally, until fully cooked through.
  4. 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.
  5. In a separate bowl, combine the diced cucumber and halved tomatoes.
  6. To assemble the lemon dill chicken bowl, divide the cooked grain among serving bowls.
  7. Top the grain with the cooked chicken, the cucumber and tomato mixture, and sprinkle with fresh dill and feta cheese, if using.
  8. 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.

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