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Lemon Dill Chicken Bowls

Lemon Dill Chicken Bowls

Lemon Dill Chicken Bowls are a wonderfully simple yet incredibly flavorful weeknight meal, offering a healthy and satisfying way to enjoy tender chicken infused with bright citrus and fresh herbs. These bowls are perfect for meal prep or a quick, wholesome dinner that feels light yet filling.
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Prep Time 15 minutes
Cook Time 20 minutes
Rest Time 15 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts or thighs
  • 2 tablespoons olive oil
  • 1 lemon zested and juiced
  • 2 tablespoons fresh dill chopped
  • 1 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • Salt and freshly ground black pepper to taste
  • 4 cups cooked quinoa or rice for serving
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 0.5 cup red onion thinly sliced
  • 0.25 cup crumbled feta cheese optional
  • Fresh dill sprigs for garnish

Equipment

  • Medium Bowl
  • Large skillet
  • Cutting Board

Method
 

  1. In a medium bowl, whisk together the olive oil, lemon zest, lemon juice, chopped fresh dill, garlic powder, onion powder, a generous pinch of salt, and freshly ground black pepper.
    2 tablespoons olive oil, 1 lemon, 2 tablespoons fresh dill, 1 teaspoon garlic powder, 0.5 teaspoon onion powder, Salt and freshly ground black pepper
  2. Add the chicken breasts or thighs to the marinade, ensuring each piece is well-coated. Cover the bowl and let it marinate at room temperature for at least 15 minutes, or refrigerate for up to 2 hours for a more intense flavor. If marinating for longer than 30 minutes, it’s best to do so in the refrigerator.
    1.5 lbs boneless, skinless chicken breasts or thighs
  3. Heat a large skillet over medium-high heat. Once hot, add the marinated chicken (discard excess marinade). Cook for 6-8 minutes per side for chicken breasts, or until cooked through and the internal temperature reaches 165°F (74°C). For chicken thighs, cooking time may be slightly longer, around 8-10 minutes per side.
    1.5 lbs boneless, skinless chicken breasts or thighs
  4. Remove the chicken from the skillet and let it rest for 5 minutes on a cutting board.
  5. Once rested, slice the cooked chicken into bite-sized pieces or strips.
  6. Divide the cooked quinoa or rice among your serving bowls.
    4 cups cooked quinoa or rice
  7. Arrange the sliced lemon dill chicken over the quinoa or rice. Then, add the halved cherry tomatoes, diced cucumber, and thinly sliced red onion to each bowl.
    1 cup cherry tomatoes, 1 cup cucumber, 0.5 cup red onion
  8. Sprinkle with crumbled feta cheese, if using, and garnish with fresh dill sprigs. Serve immediately and enjoy your delicious Lemon Dill Chicken Bowls.
    0.25 cup crumbled feta cheese, Fresh dill sprigs

Notes

Store components separately in airtight containers in the refrigerator for up to 3-4 days. Reheat quinoa/rice and chicken in the microwave or enjoy cold. For freezing, cool components completely, portion into freezer-safe bags or containers, and freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating. Add fresh vegetables just before serving.