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
Scale
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.
