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.

Course Main Course

Cuisine Mediterranean

Keyword Chicken Bowl, Lemon Dill, Lemon Dill Chicken, Mediterranean, Mediterranean Lemon Dill Chicken Bowl

Prep Time 30

Cook Time 20

Total Time 50

Servings Bowls

Calories 571kcal

Author Stacey aka the Soccer Mom

Cost $15

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.

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.

Nutrition information is provided as an estimate only and will vary based on exact ingredients and amounts used.

Prep Tips:

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.