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Lemon-Dill Chicken Bowls

A refreshing and nutritious bowl of marinated chicken, zesty lemon, and vibrant veggies, perfect for busy weeknights.
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Serving Size 4 servings

Ingredients

Chicken Marinade

  • 4 pieces Chicken breast Boneless, skinless
  • 1/4 cup Lemon juice Freshly squeezed
  • 2 tablespoons Olive oil
  • 1 tablespoon Fresh dill Chopped
  • 1 teaspoon Salt
  • 1/2 teaspoon Pepper

Bowl Components

  • 1 cup Quinoa Cooked according to package instructions
  • 2 cups Mixed fresh vegetables Such as bell peppers, cucumbers, and cherry tomatoes
  • 1/2 cup Feta cheese Optional topping

Instructions

Marinating Chicken

  • Combine lemon juice, olive oil, fresh dill, salt, and pepper in a bowl.
  • Coat the chicken breast in this mixture and let it marinate for at least 30 minutes.

Cooking Quinoa & Chicken

  • While the chicken is marinating, prepare the quinoa according to package instructions.
  • Once the quinoa is cooked, heat a skillet over medium heat and cook the marinated chicken until fully cooked through, flipping occasionally.

Assembling the Bowls

  • In bowls, layer the cooked quinoa, chopped fresh vegetables, and sliced chicken.
  • Optional: Top with feta cheese for an extra burst of flavor.
  • Serve immediately or store in meal prep containers for later use.

Notes

For extra flavor, consider adding fresh herbs on top or drizzling more olive oil. Can be complemented with sides like a cucumber salad or roasted vegetables. Store in airtight containers; can refrigerate for up to 3 days or freeze portions separately to maintain texture.