Mediterranean Lemon Dill Chicken Bowl
Quick, fresh, and flavorful—these Mediterranean Lemon Dill Chicken Bowls with tzatziki, rice, and veggies make the perfect light and easy dinner.
Mediterranean Chicken Bowl
If you’re looking for a restaurant-quality meal that’s quick to make and full of fresh flavor, these Mediterranean Lemon Dill Chicken Bowls are it! Bright, zesty lemon and fragrant dill give the chicken a tangy twist, while creamy tzatziki, fluffy rice, and crisp veggies pull everything together for a well-balanced bowl that tastes like it came straight from your favorite café.
The best part? This wholesome dinner comes together in 45 minutes or less, making it perfect for busy weeknights when you still want to serve something nourishing and satisfying. Made with simple, real food ingredients—like lean chicken, fresh herbs, and crunchy vegetables—these bowls prove that healthy eating doesn’t have to be complicated or bland.
Whether you’re meal prepping for the week or putting dinner on the table for the family, these Mediterranean chicken bowls are as versatile as they are delicious. Customize them with your favorite veggies, serve them with warm pita on the side, or double the recipe for leftovers that taste just as good the next day. Light, refreshing, and bursting with flavor, this is a recipe you’ll come back to again and again!
Ingredients
For your convenience in recreating this recipe, I’ve included shop-able ad links for some of the products used; disclosure policy available here. Detailed ingredient amounts and recipe directions are available in the printable recipe card at the bottom of the post.
For the Chicken Bowl:
- Chicken Breast
- Fresh lemon (you’ll need both the juice and zest)
- Rice (you can use white rice, brown rice, or your favorite kind)
- Fresh cucumber
- Large tomato
- Fresh dill sprigs
- Extra virgin olive oil
- Salt and pepper
For the Tzatziki Sauce:
- Fresh cucumber
- Minced garlic
- Greek yogurt
- Olive oil
- Salt and pepper
- Fresh dill
Helpful Kitchen Tools
- Mixing bowls
- Microplane or kitchen grater
Instructions
- Make the Tzatziki Sauce – Grate the cucumber and squeeze out excess moisture, then combine with the rest of the sauce ingredients. Keep refrigerated until ready to use.
- Marinate the Chicken – Season the chicken with salt and pepper, then marinate in a mixture of lemon juice and a Tablespoon of olive oil. Marinate 20-30 minutes.
- Cook the Rice – Prepare the rice according to package instructions. Once cooked, stir in a Tablespoon of olive oil and a pinch of salt.
- Cook the Chicken – Grill or bake until cooked through (about 7-8 minutes per side). Allow to rest before cutting or slicing.
- Assemble the Bowls – Layer rice on the bottom, the top with the cooked chicken, diced fresh vegetables, and a generous dollop of tzatziki sauce. Garnish with fresh dill.
Prep Tips
- Substitutions – Instead of rice, either quinoa or couscous could be used as the base for the bowls. Chicken thighs could be used instead of chicken breast (cooking time may differ slightly). Steak or fish would also be a great protein for this recipe!
- Storage – This is a great dish for meal prepping because you can cook the chicken and rice and keep everything refrigerated for up to 3-4 days. If making ahead of time, I recommend storing all of the individual ingredients separately, so you can reheat the rice and chicken.
More Mediterranean Inspired Recipes To Try:
Greek Chicken Bowl Recipe (Printable Recipe Card):
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Mediterranean Lemon Dill Chicken Bowl
Equipment
- Mixing bowls
- Microplane or Kitchen Grater
Ingredients
For the Chicken Bowl:
- 1 large chicken breast
- 1/2 cup rice uncooked
- 1 medium cucumber diced
- 1 large tomato diced
- 2 tablespoons olive oil
- Juice and zest of 1 lemon
- A small bunch of fresh dill chopped
- Salt and pepper to taste
For the Tzatziki Sauce:
- 1 small cucumber
- 2 cloves garlic minced
- 3/4 cup Greek yogurt
- 1 Tablespoon olive oil
- Fresh dill
- Salt and pepper to taste
Instructions
To Make The Tzatziki Sauce
- Grate the cucumber and use a paper towel to squeeze out excess moisture.
- In a mixing bowl, combine the Greek yogurt with the cucumber, minced garlic, dill, olive oil, salt, and pepper.
- Stir until smooth, creamy, and well combined.
- Keep refrigerated while you prepare the rest of the ingredients.
To Make The Mediterranean Chicken Bowl
- Season the chicken with salt and pepper, drizzle with lemon juice and 1 tablespoon olive oil. Add lemon zest and chopped dill. Allow to marinate for 20–30 minutes.
- Prepare the rice according to package directions. Once the rice is done cooking, stir in 1 Tablespoon of olive oil and a pinch of salt.
- Grill or bake the chicken until cooked through (about 7–8 minutes per side). Allow to rest for a few minutes, then slice or chop into bite-sized pieces.
- Assemble the bowls: layer rice on the bottom, the top with the cooked chicken, diced fresh vegetables, and a generous dollop of tzatziki sauce. Garnish with fresh dill.
Notes
- Yield – This recipe as written makes 2 servings. This recipe can easily be scaled up for meal prep or for a family-sized portion.
- Substitutions – This bowl tastes delicious served over quinoa or couscous too. The flavors work well with chicken thighs, steak, or fish.
- Storage – If meal prepping, you can keep the ingredients refrigerated for up to 3-4 days. If making ahead of time, I recommend storing all of the individual ingredients separately, so you can reheat the rice and chicken, without nuking the veggies.
Nutrition
Be sure to pin our Mediterranean Lemon Dill Chicken Bowl recipe on Pinterest:
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