High Protein Mediterranean Lemon-Dill Chicken Bowls
A refreshing meal that combines vibrant flavors and healthy ingredients, perfect for meal prep and packed with high protein.
Ingredients
For the chicken
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 whole lemon (juice and zest)
- 2 tablespoons fresh dill, chopped
- 2 cloves garlic, minced
- to taste salt
- to taste pepper
For the bowls
- 1 cup cooked quinoa
- 1 cup cherry tomatoes, halved
- 1 whole cucumber, diced
- 1 cup bell peppers, diced
- 1/2 whole red onion, thinly sliced
- 1/3 cup feta cheese, crumbled (optional)
- to garnish fresh parsley (optional)
Instructions
Marinating the Chicken
- In a bowl, mix the olive oil, lemon juice, lemon zest, chopped dill, minced garlic, salt, and pepper.
- Add the chicken breasts to the bowl, covering them well with the marinade. Allow to marinate for at least 30 minutes in the refrigerator.
Cooking the Chicken
- Preheat your grill or skillet over medium-high heat.
- Remove the chicken from the marinade, letting any excess drip off.
- Grill or cook the chicken for about 6-7 minutes on each side, or until it reaches an internal temperature of 165°F (75°C).
- Once cooked, allow the chicken to rest for a few minutes before slicing it into strips.
Preparing the Bowls
- Prepare the quinoa according to package instructions and fluff with a fork once cooked.
- In a large bowl, combine the quinoa, cherry tomatoes, cucumber, bell peppers, and red onion.
- Drizzle with olive oil and add salt and pepper to taste. Toss gently to combine.
Serving
- Divide the quinoa and vegetable mixture among bowls.
- Top each bowl with sliced chicken and sprinkle with feta cheese and fresh parsley if desired.
- Enjoy your high protein Mediterranean lemon-dill chicken bowl!
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Notes
To keep leftovers fresh, store in airtight containers in the refrigerator for up to 4 days. For longer storage, freeze without fresh vegetables and toppings.