Description
Mediterranean Lemon-Dill Chicken Bowls are a flavorful and healthy meal option. They combine tender chicken with fresh vegetables and a zesty lemon-dill dressing.
Ingredients
Scale
- 2 chicken breasts, boneless and skinless
- 1 cup quinoa, uncooked
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1/4 cup fresh dill, chopped
- 1 lemon, juiced
- 3 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat your grill or stovetop pan over medium heat.
- Season chicken breasts with salt, pepper, and lemon juice.
- Grill chicken for 6-7 minutes on each side until cooked through.
- Cook quinoa according to package instructions.
- In a large bowl, combine diced cucumber, cherry tomatoes, red onion, and dill.
- In a small bowl, whisk together lemon juice and olive oil.
- Once cooked, slice the chicken and add it to the vegetable mixture.
- Pour dressing over the mixture and toss to combine.
- Serve chicken and vegetable mixture over a bed of quinoa.
Notes
- Feel free to add other vegetables like bell peppers or olives.
- This dish can be served warm or cold.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg