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lemon dill chicken bowl recipe - Lemon Dill Chicken Bowl served in a white bowl overhead view
Chloe

Lemon Dill Chicken Bowl

lemon dill chicken bowl recipe made easy at home. A bright and herbaceous grilled chicken bowl with tangy lemon dill sauce, fresh veggies, and fluffy rice. Re
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Mediterranean
Calories: 450
Ingredients Method

Ingredients
  

For the Chicken
  • 1.5 lbs boneless skinless chicken breasts pounded to even thickness
  • 3 tbsp olive oil divided
  • 2 tbsp fresh lemon juice from 1 lemon
  • 2 cloves garlic minced
  • 1 tbsp fresh dill chopped
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For the Lemon Dill Sauce
  • 1/2 cup plain Greek yogurt full-fat preferred
  • 2 tbsp fresh lemon juice
  • 1 tbsp olive oil
  • 1 tbsp fresh dill chopped
  • 1 clove garlic minced
  • 1/4 tsp salt
  • 1/8 tsp black pepper
For the Bowl
  • 2 cups cooked white rice cooled to room temperature (or use brown rice)
  • 1 cup English cucumber diced
  • 1 cup cherry tomatoes halved
  • 1/2 cup red onion thinly sliced
  • 1/2 cup crumbled feta cheese optional
  • 2 tbsp fresh dill chopped, for garnish
  • 1 lemon cut into wedges for serving

Method
 

  1. In a medium bowl, whisk together 2 tablespoons olive oil, 2 tablespoons lemon juice, minced garlic, 1 tablespoon dill, oregano, salt, and pepper. Add chicken breasts and turn to coat. Cover and refrigerate for at least 15 minutes (or up to 2 hours).
  2. In a small bowl, combine Greek yogurt, 2 tablespoons lemon juice, 1 tablespoon olive oil, 1 tablespoon dill, minced garlic, salt, and pepper. Stir until smooth. Cover and refrigerate until ready to serve.
  3. Preheat a grill or grill pan to medium-high heat (about 400°F). Remove chicken from marinade and discard excess. Grill chicken for 5-7 minutes per side, until internal temperature reaches 165°F and grill marks appear. Let rest for 5 minutes, then slice against the grain.
  4. Divide the cooked rice evenly among 4 serving bowls. Arrange cucumber, cherry tomatoes, red onion, and feta cheese (if using) in sections on top of the rice.
  5. Top each bowl with sliced grilled chicken. Drizzle generously with lemon dill sauce. Garnish with fresh dill and serve with lemon wedges on the side.