Description
Effortless meal prep with zesty lemon and fresh dill chicken, served with quinoa or rice and vibrant vegetables.
Ingredients
Scale
- 1.5 lbs Chicken Breast or Thighs, cubed
- 1/4 cup Olive Oil
- 1/4 cup Fresh Lemon Juice
- 2 Tbsp Fresh Dill, chopped
- 2 cloves Garlic, minced
- 1 tsp Dried Oregano
- Salt and Pepper to taste
- 4 cups Cooked Quinoa or Rice
- 1 large Cucumber, diced
- 1 pint Tomatoes, halved
- 1/2 cup Red Onion, sliced
- 1/2 cup Crumbled Feta Cheese
- 1/4 cup Kalamata Olives, halved
Instructions
- In a large bowl, whisk together olive oil, lemon juice, fresh dill, minced garlic, oregano, salt, and pepper to create a marinade. Toss this with the cubed chicken, ensuring it’s well-coated. Let marinate for at least 30 minutes, or up to 4 hours.
- Preheat oven or grill to 400°F. If baking, spread marinated chicken on a baking sheet and cook for 18-20 minutes until golden. Alternatively, pan-sear the chicken over medium heat for 4-5 minutes per side, then let rest for 5 minutes before slicing.
- Divide cooked quinoa or rice among four bowls and top with diced cucumber, halved tomatoes, sliced red onion, and tender chicken.
- Crumble feta cheese and scatter kalamata olives over each bowl. Drizzle with extra olive oil or a light vinaigrette and garnish with fresh dill.
- Enjoy warm or allow to cool for meal prep.
Notes
These bowls can be made ahead and stored in the refrigerator for up to 4 days.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 5g
- Sodium: 450mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg