Description
A colorful and flavorful dish combining juicy chicken, fresh herbs, zesty lemon, and a medley of vegetables.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/4 cup olive oil
- Juice of 2 lemons
- 3 cloves garlic, minced
- 1 tablespoon fresh dill (or 1 teaspoon dried dill)
- Salt and pepper to taste
- 2 cups cooked quinoa or brown rice
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 cup bell peppers, chopped (any color)
- 1/2 red onion, finely sliced
- 1/2 cup feta cheese, crumbled (optional)
- Fresh parsley for garnish
- Lemon wedges for serving
Instructions
- Start by preparing the chicken marinade. In a mixing bowl, whisk together the olive oil, lemon juice, minced garlic, dill, salt, and pepper. Once combined, add the chicken breasts to the bowl, ensuring they are fully coated in the marinade. Cover and let it marinate in the refrigerator for at least 30 minutes.
- While the chicken is marinating, prepare your quinoa or brown rice according to package instructions.
- After marinating, heat a non-stick skillet over medium-high heat. Remove the chicken from the marinade and place it in the skillet. Cook the chicken for about 6-7 minutes on each side or until fully cooked through.
- Assemble your bowls by starting with a generous portion of quinoa or brown rice at the bottom. Add the sliced chicken on top, then pile on the cherry tomatoes, cucumber, bell peppers, and red onion. Sprinkle crumbled feta cheese, if using.
- Garnish with fresh parsley and serve with lemon wedges on the side.
Notes
For a healthier alternative, swap quinoa for spiralized zucchini or cauliflower rice. This dish is also great for meal prepping.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 60mg