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Lemon-Dill Chicken Bowls

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A bright and fresh dish featuring tender chicken marinated in lemon and dill, served over quinoa or rice with colorful veggies.

Ingredients

Scale
  • 2 pieces chicken breasts (boneless, skinless)
  • 1 piece lemon (juiced and zested)
  • 2 tablespoons fresh dill (chopped)
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 cup cooked quinoa or rice
  • 1 cup cherry tomatoes (halved)
  • 1 piece cucumber (diced)
  • 1/4 piece red onion (sliced)
  • Feta cheese (optional, for topping)

Instructions

  1. Marinate the chicken: In a bowl, combine olive oil, lemon juice, lemon zest, fresh dill, salt, and pepper. Whisk until blended. Place your chicken breasts in the marinade, making sure they’re coated evenly. Let it marinate for at least 30 minutes (or up to 2 hours in the fridge).
  2. Cook the chicken: Heat a non-stick skillet or grill pan over medium heat. Add a touch of olive oil to lightly grease. Once the pan is hot, add the marinated chicken breasts. Cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove the chicken and allow it to rest for 5 minutes before slicing.
  3. Prepare the quinoa or rice: Rinse quinoa in cold water and cook according to package instructions. For rice, follow cooking directions on your chosen grain.
  4. Chop the veggies: Dice cucumber and halve cherry tomatoes. Thinly slice the red onion.
  5. Assemble the bowls: Start with a generous scoop of quinoa or rice in your bowl. Top it with the sliced chicken, cherry tomatoes, diced cucumber, and onion. Add feta, if desired.

Notes

Drizzle extra olive oil and fresh lemon juice over the bowls for added flavor. Garnish with fresh dill for presentation.

Nutrition

Keywords: lemon, dill, chicken, bowls, quinoa, healthy, quick meals

Find it online: http://ivoryapron.com/minute-lemon-dill-chicken-bowls-busy-weeknights/