If you’re craving a dish that bursts with bright, Mediterranean flavors and comes together effortlessly, you have to try this Greek Chicken Bowls with Lemon and Dill Yogurt Sauce Recipe. It’s a vibrant, wholesome bowl packed with tender grilled chicken marinated in zesty lemon and oregano, fresh veggies, and a creamy, tangy yogurt sauce infused with dill that brings everything to life. Perfect for a quick weeknight dinner or a healthy lunch, this recipe hits all the right notes—refreshing, satisfying, and downright delicious.
Ingredients You’ll Need
The beauty of this Greek Chicken Bowls with Lemon and Dill Yogurt Sauce Recipe lies in its simplicity. Each ingredient plays an essential role, from the bright lemon juice that energizes the dish to the creamy Greek yogurt that ties all the flavors together. Here’s what you’ll need to create this colorful bowl of goodness:
- 2 chicken breasts, boneless & skinless: The perfect lean protein base that soaks up the marinade beautifully.
- 2 tbsp olive oil: Adds richness and helps the chicken stay juicy as it grills.
- Juice of 1 lemon: Brings a zesty brightness that awakens the marinade and the sauce.
- 2 garlic cloves, minced: For that irresistible savory punch throughout the dish.
- 1 tsp dried oregano: The signature herb that makes the chicken unmistakably Greek.
- Salt & pepper to taste: Balances all the flavors perfectly.
- 1 cup Greek yogurt: The creamy base for the lemon and dill sauce, adding tang and richness.
- Juice of ½ lemon: Brightens the yogurt sauce with a fresh citrus kick.
- 1 tbsp fresh dill, chopped (or 1 tsp dried): Imparts a lovely herbaceous note to the sauce.
- 1 garlic clove, minced: Enhances the sauce’s depth and aroma.
- 1 cup quinoa, cooked: Provides a nutty, fluffy foundation that’s gluten-free and nutritious.
- 1 cup cherry tomatoes, halved: Adds juicy bursts of sweetness and color.
- 1 cucumber, diced: Offers a refreshing crunch and cool contrast.
- ¼ red onion, thinly sliced: Gives a sharp, slightly sweet flavor and lovely texture.
- ½ cup kalamata olives: Brings briny depth and authentic Mediterranean flair.
- Feta cheese, crumbled (optional): Adds a salty, creamy finishing touch that ties everything together.
How to Make Greek Chicken Bowls with Lemon and Dill Yogurt Sauce Recipe
Step 1: Marinate and Grill the Chicken
To kick things off, mix olive oil, lemon juice, garlic, oregano, salt, and pepper in a bowl. This marinade is where the magic starts—it tenderizes the chicken breasts and infuses them with that bright, savory flavor that’s so addictive. Let the chicken soak in this mixture for at least 30 minutes to really absorb the flavors. When it’s time to cook, grill the chicken over medium heat for about 6 to 8 minutes on each side until perfectly cooked through and juicy. Once done, slice it thinly for easy layering in your bowl.
Step 2: Make the Lemon and Dill Yogurt Sauce
This sauce is the star of the Greek Chicken Bowls with Lemon and Dill Yogurt Sauce Recipe, and it’s surprisingly simple to make! Combine Greek yogurt, lemon juice, fresh dill, minced garlic, and a pinch of salt in a bowl. Stir it together until silky and smooth, then pop it into the fridge to chill while you finish up the rest of the meal. The flavors meld beautifully with the grilled chicken and fresh veggies later on.
Step 3: Assemble the Bowls
Now for the fun part—assembling your bowls! Start by scooping a generous serving of fluffy quinoa into each bowl. Next, layer on the juicy grilled chicken slices, followed by the cherry tomatoes, cucumber, red onion, and kalamata olives. Sprinkle on some crumbled feta cheese if you’re using it, for that extra creamy tang. Finally, drizzle the chilled lemon and dill yogurt sauce over the top—this sauce is what really makes every bite sing.
Step 4: Serve Fresh and Enjoy
Finish off by garnishing your bowls with extra dill sprigs or a few lemon wedges to add extra freshness when serving. This Greek Chicken Bowls with Lemon and Dill Yogurt Sauce Recipe is best enjoyed right away while everything is fresh, colorful, and vibrant. The combination of warm grilled chicken, cool creamy sauce, and crisp veggies really makes for an irresistible meal.
How to Serve Greek Chicken Bowls with Lemon and Dill Yogurt Sauce Recipe
Garnishes
Adding fresh garnishes like extra chopped dill and lemon wedges dramatically enhances the presentation and flavor. Dill brightens each bite with a garden-fresh aroma while the lemon wedges let your guests add more citrus zing if they wish. Toasted pine nuts or sliced almonds also make excellent crunchy toppings to elevate texture and add a lovely nutty contrast to the creamy sauce.
Side Dishes
Pair this dish with a crisp green salad drizzled with olive oil and red wine vinegar or some warm pita bread to scoop up every last bit of that luscious lemon and dill yogurt sauce. Roasted vegetables like eggplant or zucchini also complement the flavors while keeping the meal light and wholesome. A glass of chilled white wine or fresh sparkling water with a lemon slice rounds out the perfect Mediterranean-inspired feast.
Creative Ways to Present
For a visually stunning presentation, arrange the chicken, veggies, and quinoa in neatly separated sections within the bowl, then add the sauce in a spiral or drizzle pattern on top. Alternatively, serve the ingredients deconstructed on a large platter for a shared, family-style meal that encourages everyone to build their own bowl. You can also try swapping quinoa for couscous, or adding chopped fresh herbs like parsley and mint for a little extra brightness.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers of this Greek Chicken Bowls with Lemon and Dill Yogurt Sauce Recipe, store them in airtight containers in the refrigerator. Keep the grilled chicken, quinoa, and veggies together, but it’s best to store the yogurt sauce separately to maintain its creamy texture and freshness. Properly stored, the leftovers will stay delicious for up to 3 days.
Freezing
While grilled chicken and quinoa freeze well, it’s not ideal to freeze the fresh veggies or the lemon and dill yogurt sauce, as their texture and flavors can suffer. If you want to freeze portions, pack the chicken and quinoa in freezer-safe containers individually, and thaw in the fridge before reheating. Prepare fresh veggies and sauce when you’re ready to serve.
Reheating
Reheat your leftover chicken and quinoa gently in the microwave or on the stovetop until warm throughout. Add the fresh veggies and pour over chilled yogurt sauce after reheating to keep everything tasting fresh and vibrant. Avoid heating the yogurt sauce, as warmth will change its texture and flavor.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs will add a bit more richness and stay juicy, but adjust cooking time slightly since thighs tend to take a little longer to reach doneness. The flavors of the marinade work wonderfully with thighs as well.
Is quinoa necessary or can I substitute it?
Quinoa is great for its nutty flavor and texture, plus it’s gluten-free and packed with protein. However, you can substitute couscous, brown rice, or even cauliflower rice if you want a low-carb twist. Choose the base that suits your preferences.
Can I make the lemon and dill yogurt sauce vegan?
Yes! Swap Greek yogurt for a plant-based yogurt alternative like coconut or almond yogurt, and make sure your yogurt is unsweetened and plain. The flavor profile will be slightly different, but still tangy and delicious.
How long can I marinate the chicken?
While 30 minutes is sufficient to infuse the chicken with flavor, you can marinate it up to 12 hours in the fridge for even deeper taste and tenderness. Just be sure to keep it properly covered and chilled.
Is this recipe suitable for meal prep?
Definitely! This Greek Chicken Bowls with Lemon and Dill Yogurt Sauce Recipe is perfect for meal prep since all components store well separately. Assemble bowls when ready to eat for the best texture and freshness.
Final Thoughts
I truly hope you give this Greek Chicken Bowls with Lemon and Dill Yogurt Sauce Recipe a try—it’s one of those go-to meals that feels both light and satisfying, yet delivers such an explosion of flavor. Whether you’re new to Mediterranean cooking or a longtime fan, this bowl brings wholesome ingredients together in a way that feels fresh and comforting all at once. Happy cooking, and here’s to enjoying vibrant, delicious meals every day!
Print
Greek Chicken Bowls with Lemon and Dill Yogurt Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Greek
- Diet: Low Fat
Description
These Greek Chicken Bowls with Lemon-Dill Yogurt Sauce are a fresh and flavorful meal featuring tender grilled chicken marinated in lemon and herbs, served over quinoa with vibrant Mediterranean vegetables, kalamata olives, and creamy feta cheese. The zesty lemon-dill yogurt sauce adds a refreshing and tangy finish, making this bowl a perfect healthy and satisfying lunch or dinner option.
Ingredients
For the Chicken Marinade
- 2 chicken breasts, boneless & skinless
- 2 tbsp olive oil
- Juice of 1 lemon
- 2 garlic cloves, minced
- 1 tsp dried oregano
- Salt & pepper to taste
For the Lemon-Dill Yogurt Sauce
- 1 cup Greek yogurt
- Juice of ½ lemon
- 1 tbsp fresh dill, chopped (or 1 tsp dried)
- 1 garlic clove, minced
- Salt to taste
For the Bowl Assembly
- 1 cup quinoa, cooked
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- ¼ red onion, thinly sliced
- ½ cup kalamata olives
- Feta cheese, crumbled (optional)
Instructions
- Marinate & Grill the Chicken: In a bowl, combine olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper. Add the chicken breasts and coat thoroughly with the marinade. Cover and refrigerate for at least 30 minutes to allow flavors to develop. Preheat a grill to medium heat. Grill the chicken breasts for 6-8 minutes on each side, or until fully cooked through and internal temperature reaches 165°F (74°C). Remove from heat and slice thinly.
- Make the Sauce: In a separate bowl, mix together Greek yogurt, lemon juice, chopped fresh dill, minced garlic, and a pinch of salt. Stir until well combined. Chill the sauce in the refrigerator until ready to serve to let the flavors meld.
- Assemble the Bowls: Place a scoop of cooked quinoa into each serving bowl. Top with sliced grilled chicken, halved cherry tomatoes, diced cucumber, thinly sliced red onions, kalamata olives, and crumbled feta cheese if using. Drizzle the lemon-dill yogurt sauce generously over the top.
- Serve Fresh: Garnish with extra fresh dill or lemon wedges if desired. Serve immediately to enjoy the fresh flavors and vibrant textures of this Mediterranean-inspired bowl.
Notes
- Marinate chicken for longer if possible to deepen flavor, up to 4 hours in the fridge.
- Quinoa can be substituted with couscous or brown rice for variety.
- Feta cheese is optional and can be omitted for a lighter dish or dairy-free preference.
- The lemon-dill yogurt sauce can be made a day in advance and stored covered in the refrigerator.
- Use fresh herbs whenever possible for the best flavor.
