Mediterranean Lemon-Dill Chicken Bowls
A vibrant and refreshing dish that features marinated grilled chicken alongside crisp vegetables, perfect for summer evenings.
Ingredients
For the Chicken Marinade
- 2 lemons Juice of 2 lemons Freshly squeezed is best
- 2 tablespoons Fresh dill Use about one-third as much if dried
- 3 tablespoons Olive oil Extra virgin recommended
- 2 cloves Garlic Minced
- Salt & Pepper To taste
- 4 pieces Boneless, skinless chicken breasts Organic or free-range is preferred
For the Veggies
- 1 English cucumber Chopped into bite-sized pieces
- 1 Cup cherry tomatoes Halved
- 1 Red onion Thinly sliced, soak in cold water for mildness
- 1 Bell peppers Mixed colors for visual appeal
Instructions
Marinating and Grilling
- In a bowl, combine the juice of 2 lemons, 2 tablespoons of fresh dill, 3 tablespoons of olive oil, and 2 minced garlic cloves. Season generously with salt and pepper. Add the chicken breasts, coating them well. Let them marinate for at least 30 minutes (or up to 2 hours in the fridge for maximum flavor!).
- While your chicken soaks in the flavors, preheat your grill to medium-high heat (about 375°F).
- Place the marinated chicken on the grill and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F.
- Once the chicken is done, remove it from the grill and let it rest for about 5 minutes. Slice it into strips.
Preparing the Bowls
- While the chicken is grilling, chop your cucumbers, halve the cherry tomatoes, thinly slice the red onion, and dice the bell peppers.
- In individual bowls, layer the fresh veggies at the bottom, top with slices of grilled chicken, and drizzle any extra lemon-dill dressing if desired.
Notes
Store leftovers in airtight containers in the fridge for up to 3 days. You can marinate the chicken a day in advance for better flavor. This dish is also excellent for meal prep; just keep the dressing separate until serving.