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Mediterranean Lemon Dill Chicken Bowls | Easy Low-Cal High-Protein Dinner

Mediterranean Lemon Dill Chicken Bowls make a fresh Mediterranean Lemon Chicken Bowl with juicy chicken, rice, cucumber, tomatoes, and creamy tzatziki.
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These Mediterranean Lemon Dill Chicken Bowls feature juicy lemon-herb chicken, fluffy rice, crisp vegetables, and a thick homemade tzatziki sauce. They make a fresh, high-protein dinner or meal prep lunch that feels light, satisfying, and packed with flavor.

Ingredients

Scale
  • 1¼ lb chicken breasts, cut into 1-inch cubes
  • â…“ cup olive oil
  • 1½ tbsp lemon zest
  • 3 tbsp lemon juice
  • 2½ tbsp honey
  • 1 tsp garlic powder
  • 1½ tsp oregano
  • 1½ tsp basil
  • 1 tsp salt
  • ¼ tsp pepper
  • ½ tsp red pepper flakes
  • 2 cups basmati rice
  • 2 cups diced tomatoes
  • 2 cups chopped cucumber
  • 4 cups chopped lettuce
  • 1 cup thinly sliced red onion
  • 1 cup crumbled feta
  • ¼ cup chopped fresh parsley

For the tzatziki sauce:

  • 1 cup Greek yogurt
  • ½ cup grated cucumber, squeezed dry
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 tsp minced garlic
  • ¼ tsp salt
  • 1 tbsp finely chopped dill

Instructions

  1. Mix the marinade.
    In a bowl or a zip-top bag, combine the olive oil, lemon zest, lemon juice, honey, garlic powder, oregano, basil, salt, pepper, and red pepper flakes. Stir or shake until the mixture looks fully blended and fragrant.
  2. Coat the chicken.
    Add the chicken cubes to the marinade. Toss well so every piece gets coated. Cover the bowl or seal the bag, then place it in the refrigerator for at least 30 minutes. For the deepest flavor, marinate overnight.
  3. Cook the chicken.
    Heat a skillet or grill pan over medium-high heat. Add the marinated chicken in a single layer, working in batches if necessary so the pan does not get crowded. Cook for about 5 to 6 minutes, turning the pieces as they brown, until the chicken is cooked through and nicely golden on the outside.
  4. Prepare the rice.
    Cook the basmati rice according to the package directions. Once it is done, fluff it with a fork and keep it warm until you are ready to build the bowls.
  5. Prep the vegetables and toppings.
    Dice the tomatoes, chop the cucumber and lettuce, thinly slice the red onion, chop the parsley, and crumble the feta. If you are making these for meal prep, store each item separately so everything stays fresh and crisp.
  6. Make the tzatziki.
    In a bowl, stir together the Greek yogurt, grated cucumber, lemon juice, olive oil, minced garlic, salt, and dill. Make sure the cucumber has been squeezed very dry first, or the sauce may turn thin. Mix until smooth, then taste and adjust with a little more lemon or salt if needed.
  7. Build the bowls.
    Divide the warm rice among serving bowls. Add the lettuce, cucumber, tomatoes, red onion, parsley, feta, and cooked chicken on top. Spoon tzatziki over the bowls or serve it on the side if you want to keep the toppings crisp longer.
  8. Serve or store.
    Enjoy immediately, or portion the bowls into airtight containers for meal prep. Keep the tzatziki separate until serving to preserve the texture of the rice and vegetables.

Notes

  • Marinating the chicken overnight gives the most flavorful result.
  • Squeeze the grated cucumber thoroughly so the tzatziki stays thick.
  • Store the tzatziki separately if packing lunches so the veggies stay crisp.
  • Swap the rice for quinoa or the lettuce for arugula if you want a different base.

Nutrition

Find it online: https://irmacooks.com/mediterranean-lemon-dill-chicken-bowls/