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Lemon Dill Chicken Bowl

A vibrant, low-carb, high-protein bowl featuring juicy lemon dill marinated chicken, fresh Mediterranean veggies, and a creamy yogurt sauce.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Marinating Time 30 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner, Lunch, Main Course
Cuisine: American, Mediterranean
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Marinade
  • 1.5 lbs boneless skinless chicken breasts cut into bite-sized cubes
  • 3 tbsp olive oil
  • 1 lemon juiced and zested
  • 3 cloves garlic minced
  • 2 tbsp fresh dill chopped
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
Creamy Dill Sauce
  • 0.5 cup plain Greek yogurt
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh dill chopped
  • 1 clove garlic minced
  • 1 pinch salt to taste
Bowl Base & Toppings
  • 4 cups cauliflower rice cooked
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber chopped
  • 0.5 cup red onion thinly sliced
  • 0.5 cup feta cheese crumbled

Equipment

  • Mixing bowls
  • Grill Pan or Skillet
  • Cutting board
  • Knife

Method
 

  1. In a bowl or large zip-top bag, combine olive oil, lemon juice, lemon zest, minced garlic, fresh dill, oregano, salt, and pepper.
  2. Add the cubed chicken to the marinade, ensuring it is well coated. Refrigerate for at least 30 minutes (up to 4 hours).
  3. Prepare the sauce by whisking together the Greek yogurt, lemon juice, fresh dill, minced garlic, and salt in a small bowl. Refrigerate until ready to use.
  4. Heat a large skillet or grill pan over medium-high heat. Add the marinated chicken (discard excess marinade) and cook for 6-8 minutes, turning occasionally, until browned and cooked through (internal temp 165°F).
  5. Divide the cooked cauliflower rice evenly among 4 bowls.
  6. Top the cauliflower rice with the cooked chicken, cherry tomatoes, cucumbers, red onion, and crumbled feta cheese.
  7. Drizzle generously with the creamy dill sauce right before serving.

Notes

For meal prep, store the hot ingredients (chicken and cauliflower rice) separately from the cold ingredients (veggies and sauce) until ready to reheat and eat.