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Lemon-Dill Chicken Bowl

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A vibrant dish featuring zesty chicken breasts marinated in lemon and dill, served over a bed of quinoa or rice with fresh vegetables.

Ingredients

Scale
  • 2 pieces chicken breasts
  • 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. Marinating the Chicken: In a mixing bowl, combine the lemon juice, lemon zest, olive oil, fresh dill, and season with salt and pepper. Immerse the chicken breasts in this zesty marinade and let them soak for at least 15 minutes.
  2. Cooking the Chicken: Heat a skillet over medium heat. Once hot, place the marinated chicken breasts in the skillet. Cook for about 7–8 minutes on each side, or until the chicken is golden brown and cooked through.
  3. Preparing the Vegetables: While the chicken is cooking, prepare your vegetables. Halve the cherry tomatoes, dice the cucumber, and slice the red onion. Set them aside in a large bowl.
  4. Combining the Quinoa or Rice: Once your chicken is done, start with a base of your cooked quinoa or rice in a bowl.
  5. Plating the Bowls: Slice the chicken and arrange it beautifully over the quinoa or rice. Top with the halved cherry tomatoes, diced cucumber, and sliced red onion.
  6. Final Touches and Serving: Drizzle any remaining lemon-dill dressing over the top and finish with an additional pinch of fresh dill. Your Lemon-Dill Chicken Bowls are ready to serve!

Notes

Letting the chicken marinate longer will yield more flavorful results. Consider using different grains for a twist on the base.

Nutrition

Find it online: https://thestationrecipes.com/lemon-dill-chicken-bowls/

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