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High protein Mediterranean chicken bowls with lemon and dill on a table

Lemon-Dill Chicken Bowl

A flavorful, high protein meal perfect for weeknights, featuring marinated chicken with lemon-dill flavor, served over rice with fresh vegetables and tzatziki sauce.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 550
Ingredients Method Notes

Ingredients
  

For the chicken marinade
  • 1 1/4 lb chicken breasts, cut into 1-inch cubes Choose even-size pieces so they cook evenly.
  • 1/3 cup olive oil Use extra virgin for flavor in the marinade.
  • 1 1/2 tbsp lemon zest Zest before juicing to get the most bright aroma.
  • 3 tbsp lemon juice Fresh juice always.
  • 2 1/2 tbsp honey Honey balances the lemon.
  • 1 tsp garlic powder Powder spreads evenly in a marinade.
  • 1 1/2 tsp oregano Dried is fine here.
  • 1 1/2 tsp basil I like dried basil in the marinade.
  • 1 tsp salt Adjust to taste.
  • 1/4 tsp pepper Freshly ground if you can.
  • 1/2 tsp red pepper flakes Keep it mild for kids.
For the bowl
  • 2 cups basmati rice Rinse until the water runs clear.
  • 2 cups diced tomatoes Use ripe tomatoes for sweetness.
  • 2 cups chopped cucumber Peel if the skin is thick.
  • 4 cups chopped lettuce Romaine or butter lettuce holds up well.
  • 1 cup thinly sliced red onion Soak in cold water for milder flavor.
  • 1 cup crumbled feta Choose a tangy block feta.
  • 1/4 cup chopped fresh parsley Flat leaf parsley has the best flavor.
For the tzatziki sauce
  • 1 cup Greek yogurt (Fage preferred) Thick Greek yogurt gives the best texture.
  • 1/2 cup grated cucumber, squeezed dry Squeeze firmly to avoid a watery sauce.
  • 1 tbsp lemon juice Adds bright acid to the sauce.
  • 1 tbsp olive oil Adds silkiness to the tzatziki.
  • 1 tsp minced garlic Fresh garlic is sharp.
  • 1/4 tsp salt Salt tightens the flavors.
  • 1 tbsp finely chopped dill Dill is the star here.

Method
 

Marinating the Chicken
  1. In a bowl or zip-top bag, mix olive oil, lemon zest, lemon juice, honey, garlic powder, oregano, basil, salt, pepper, and red pepper flakes.
  2. Add chicken cubes to the marinade and refrigerate for at least 30 minutes or overnight.
Cooking the Chicken
  1. Heat a skillet or grill pan over medium-high. Cook chicken in batches for 5 to 6 minutes until golden and cooked through.
Preparing Rice and Veggies
  1. Cook rice according to package directions. Fluff and keep warm.
  2. Prep all vegetables: dice tomatoes, chop cucumber and lettuce, slice onion, chop parsley, and crumble feta.
Making the Tzatziki Sauce
  1. Mix yogurt, grated cucumber, lemon juice, olive oil, garlic, salt, and dill to make the tzatziki sauce.
Assembling the Bowl
  1. Assemble bowls with warm rice, lettuce, cucumber, tomatoes, onion, parsley, and feta.
  2. Top with cooked chicken and a generous spoonful of tzatziki.
Serving
  1. Serve immediately or store in airtight containers for meal prep.

Notes

For a portable version, try wrapping in a pita. Store components separately in airtight containers for up to 4 days.