Mediterranean Chicken Bowl
Fresh, balanced, and meal-prep friendly, this Mediterranean chicken bowl layers juicy lemon-dill chicken with fluffy grains, crisp vegetables, and a creamy homemade tzatziki. It’s a simple, nourishing meal that works just as well for busy weeknights as it does for make-ahead lunches, with plenty of room to customize throughout the week.
Servings: 2
Ingredients
For the Tzatziki Sauce
- 1 small cucumber
- 2 garlic cloves minced
- ¾ cup Greek yogurt
- 1 tablespoon olive oil
- Salt and pepper to taste
- A few sprigs of fresh dill minced
For the Bowl
- 1 large chicken breast
- Juice and zest of 1 lemon
- ½ cup rice or quinoa uncooked
- 1 medium cucumber diced
- 1 large tomato diced
- A small bunch of fresh dill chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
Tzatziki Sauce
- Grate the cucumber, then use a clean towel or paper towel to squeeze out as much moisture as possible.
- In a bowl, combine the Greek yogurt, grated cucumber, minced garlic, dill, olive oil, salt, and pepper.
- Stir until smooth and creamy.
- Refrigerate while you prepare the rest of the bowl components.
Chicken & Bowl Assembly
- Season the chicken with salt and pepper, then drizzle with lemon juice and 1 tablespoon olive oil. Add the lemon zest and chopped dill, and let it marinate for 20–30 minutes.
- Cook the rice or quinoa according to package directions. Once cooked, stir in 1 tablespoon olive oil and a pinch of salt.
- Grill or bake the chicken until fully cooked through, about 7–8 minutes per side. Let it rest briefly, then slice.
- Dice the cucumber and tomato.
- Assemble the bowls by layering rice or quinoa on the bottom, then add the chicken, vegetables, and a generous dollop of tzatziki. Garnish with fresh dill and serve.