Description
Bright and flavorful Mediterranean bowls featuring marinated grilled chicken, fresh veggies, and a lemon-dill dressing, perfect for weeknight dinners or meal prep.
Ingredients
- 2 boneless, skinless chicken breasts
- Juice of 1–2 lemons (about 3–4 tbsp)
- 2–3 tbsp olive oil (plus more for grilling)
- 2 tbsp fresh dill, chopped (or 2 tsp dried dill)
- Salt and freshly ground black pepper
- 1 cucumber, thinly sliced
- 1 pint cherry tomatoes, halved
- 1 small red onion, thinly sliced
- 4 oz feta cheese, crumbled
- 4–6 cups mixed greens (arugula, romaine, or spring mix)
Instructions
- Combine 2–3 tablespoons olive oil, lemon juice, chopped dill, a pinch of salt, and black pepper in a shallow dish. Place the chicken in the marinade and turn to coat. Cover and refrigerate for at least 30 minutes.
- Heat a grill or skillet over medium-high heat and brush with a little oil. Remove chicken from the marinade and grill or pan-sear for 5–7 minutes per side, until internal temperature reaches 165°F (74°C) and juices run clear.
- Transfer cooked chicken to a cutting board and let it rest for 5 minutes. Slice the chicken across the grain into strips.
- Whisk together additional lemon juice, olive oil, chopped dill, salt, and pepper for the lemon-dill dressing.
- In individual bowls, layer mixed greens, cucumbers, cherry tomatoes, and red onion. Top each bowl with grilled chicken slices and drizzle with lemon-dill dressing.
- Finish with crumbled feta and serve immediately, or cool for meal prep.
Notes
Store components separately for best texture. For a grain-free option, keep it as-is; for more calories, add cooked quinoa or farro. Use a meat thermometer to avoid overcooking.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean