Mediterranean Lemon Dill Chicken Bowl
A refreshing and protein-packed dish that combines juicy chicken, fresh vegetables, and a zesty dressing, perfect for any gathering.
Ingredients
For the Chicken Marinade
- 1.5 lb chicken breasts, cut into 1-inch cubes
- ⅓ cup olive oil
- 1.5 tbsp lemon zest
- 3 tbsp lemon juice
- 2.5 tbsp honey
- 1 tsp garlic powder
- 1.5 tsp oregano
- 1.5 tsp basil
- 1 tsp salt
- ¼ tsp pepper
- ½ tsp red pepper flakes
For the Rice and Salad
- 2 cups basmati rice
- 2 cups diced tomatoes
- 2 cups chopped cucumber
- 4 cups chopped lettuce
- 1 cup thinly sliced red onion
- ¼ cup chopped fresh parsley
For the Dressing
- 1 cup Greek yogurt
- ½ cup grated cucumber, squeezed dry
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1 tsp minced garlic
- ¼ tsp salt
- 1 tbsp finely chopped dill
For Serving
- 1 cup crumbled feta
Instructions
Preparation
- In a bowl, mix together olive oil, lemon zest, lemon juice, honey, garlic powder, oregano, basil, salt, pepper, and red pepper flakes. Add chicken cubes, coat well, and let marinate for 20 minutes.
- While the chicken marinates, prepare basmati rice according to package instructions. Set aside.
Cooking
- In a skillet over medium heat, add marinated chicken and cook until golden brown and fully cooked through, about 8-10 minutes.
Salad Preparation
- In a large bowl, combine diced tomatoes, chopped cucumber, lettuce, red onion, and parsley. Toss to mix well.
Dressing Preparation
- In a small bowl, combine Greek yogurt, grated cucumber, lemon juice, olive oil, minced garlic, salt, and dill. Stir until smooth.
Assembly
- Start with a base of rice, add the salad mixture on top, followed by cooked chicken, crumbled feta, and a drizzle of the yogurt dressing.
Notes
For added flavor, add a dash of lemon juice just before serving. Customize the recipe by swapping chicken for chickpeas or shrimp.