These Mediterranean Lemon-Dill Chicken Bowls are a fresh and flavorful chicken bowl recipe made with juicy lemon-marinated chicken, fluffy rice or quinoa, crisp vegetables, and a creamy homemade tzatziki sauce.
This healthy chicken bowl is perfect for busy weeknights, easy meal prep lunches, or light dinners during the warmer months. It’s also a great option when you’re looking for a balanced meal that feels both nutritious and delicious.
Serve them with roasted vegetables and an orzo pasta salad for a complete Mediterranean-inspired meal.
How to Make Mediterranean Lemon-Dill Chicken Bowl
Ingredients you’ll need for this Tzatziki Sauce recipe
Ingredients you’ll need for this Bowl RECIPE
Step-by-Step Guide
1. Grate the cucumber and squeeze out excess moisture using a clean towel or paper towel.
2. In a bowl, combine the Greek yogurt with the cucumber, minced garlic, dill, olive oil, salt, and pepper.
3. Mix until smooth and creamy.
4. Refrigerate while preparing the rest of the dish.
5. Season the chicken with salt and pepper, drizzle with lemon juice and 1 tablespoon olive oil. Add lemon zest and chopped dill. Let marinate for 20–30 minutes.
6. Cook the rice or quinoa according to package directions. Stir in 1 tablespoon olive oil and a pinch of salt once cooked.
7. Grill or bake the chicken until fully cooked through (about 7–8 minutes per side). Let rest, then slice.
8. Dice the cucumber and tomato.
9. Assemble the bowls: layer rice or quinoa at the bottom, add chicken, vegetables, and a generous dollop of tzatziki. Garnish with fresh dill and serve.
Serve & Enjoy!
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Important Recipe Notes
- For the creamiest tzatziki sauce, be sure to squeeze as much moisture as possible from the grated cucumber before mixing it with the yogurt.
- Letting the chicken marinate for at least 20–30 minutes helps the lemon, dill, and garlic flavors soak into the meat for the best taste.
- Use freshly squeezed lemon juice and fresh dill whenever possible for the brightest Mediterranean flavor.
- Chicken is fully cooked when it reaches an internal temperature of 165°F (74°C).
- Rice and quinoa both work well in this recipe, so use whichever you prefer or already have on hand.
- If meal prepping, store the tzatziki sauce separately and add it just before serving to keep everything fresh.
- The tzatziki sauce can be made up to 2 days ahead and kept refrigerated in an airtight container.
- Feel free to add extras like feta cheese, olives, red onion, or chickpeas for even more Mediterranean flavor.
- Leftovers can be stored in the refrigerator for up to 3 days.
Mediterranean Lemon-Dill Chicken Bowl
Ingredients
- 1 small cucumber
- 2 garlic cloves minced
- ¾ cup Greek yogurt 200 g
- 1 tbsp olive oil 15 ml
- Salt and pepper to taste
- A few sprigs of fresh dill minced
For the Bowl
- 1 large chicken breast
- Juice and zest of 1 lemon
- ½ cup rice or quinoa uncooked (90 g)
- 1 medium cucumber diced
- 1 large tomato diced
- A small bunch of fresh dill chopped
- 2 tbsp olive oil 30 ml
- Salt and pepper to taste
Instructions
- Grate the cucumber and squeeze out excess moisture using a clean towel or paper towel.
- In a bowl, combine the Greek yogurt with the cucumber, minced garlic, dill, olive oil, salt, and pepper.
- Mix until smooth and creamy.
- Refrigerate while preparing the rest of the dish.
- Season the chicken with salt and pepper, drizzle with lemon juice and 1 tablespoon olive oil. Add lemon zest and chopped dill. Let marinate for 20–30 minutes.
- Cook the rice or quinoa according to package directions. Stir in 1 tablespoon olive oil and a pinch of salt once cooked.
- Grill or bake the chicken until fully cooked through (about 7–8 minutes per side). Let rest, then slice.
- Dice the cucumber and tomato.
- Assemble the bowls: layer rice or quinoa at the bottom, add chicken, vegetables, and a generous dollop of tzatziki. Garnish with fresh dill and serve.
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