High Protein Mediterranean Lemon-Dill Chicken Bowls
Delicious and nutritious bowls featuring tender chicken, wholesome grains, and colorful vegetables, perfect for meal prep.
Ingredients
Proteins and Grains
- 1 pound chicken breast, boneless and skinless Seasoned with salt, pepper, and lemon zest
- 1 cup quinoa or brown rice Can use whichever you prefer
- 2 cups chicken broth or water
Vegetables
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 medium bell pepper, diced Any color
- 1 medium red onion, diced
- 1 cup spinach or mixed greens
- ¼ cup fresh dill, chopped Divided into half for seasoning and dressing
Dressing
- 2 each lemons, juice and zest
- 3 tablespoons olive oil Divided for cooking and dressing
- to taste salt and pepper For seasoning
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Cooking the Grain
- Rinse the quinoa or brown rice under cold water.
- In a pot, combine one cup of quinoa or rice with two cups of chicken broth or water.
- Bring to a boil, then reduce heat to low, cover, and simmer until tender (15-20 minutes for quinoa, 40-45 minutes for brown rice).
Preparing the Chicken
- Season the chicken with salt, pepper, lemon zest, and half of the fresh dill.
- Heat two tablespoons of olive oil in a large skillet over medium heat.
- Add the seasoned chicken and cook for about 6-7 minutes per side until fully cooked and golden brown.
- Remove from the skillet and let it rest for a few minutes before slicing.
Cooking the Vegetables
- In the same skillet, add the red onion, bell pepper, and cherry tomatoes.
- Sauté for about 5 minutes until they start to soften.
- Add the spinach and cook until wilted, about 2 minutes more.
Making the Dressing
- In a small bowl, whisk together the juice of both lemons, the remaining dill, and a tablespoon of olive oil.
- Adjust seasoning with salt and pepper.
Assembling the Bowls
- Divide the cooked grain among bowls.
- Top with sliced chicken, sautéed vegetables, and a drizzle of the lemon-dill dressing.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Allow bowls to cool completely before storing in airtight containers. Refrigerate for up to four days, or freeze for up to three months. Add dressing just before serving.