Lemon-Dill Chicken Bowl
A flavorful, high protein meal perfect for weeknights, featuring marinated chicken with lemon-dill flavor, served over rice with fresh vegetables and tzatziki sauce.
Ingredients
For the chicken marinade
- 1 1/4 lb chicken breasts, cut into 1-inch cubes (Choose even-size pieces so they cook evenly.)
- 1/3 cup olive oil (Use extra virgin for flavor in the marinade.)
- 1 1/2 tbsp lemon zest (Zest before juicing to get the most bright aroma.)
- 3 tbsp lemon juice (Fresh juice always.)
- 2 1/2 tbsp honey (Honey balances the lemon.)
- 1 tsp garlic powder (Powder spreads evenly in a marinade.)
- 1 1/2 tsp oregano (Dried is fine here.)
- 1 1/2 tsp basil (I like dried basil in the marinade.)
- 1 tsp salt (Adjust to taste.)
- 1/4 tsp pepper (Freshly ground if you can.)
- 1/2 tsp red pepper flakes (Keep it mild for kids.)
For the bowl
- 2 cups basmati rice (Rinse until the water runs clear.)
- 2 cups diced tomatoes (Use ripe tomatoes for sweetness.)
- 2 cups chopped cucumber (Peel if the skin is thick.)
- 4 cups chopped lettuce (Romaine or butter lettuce holds up well.)
- 1 cup thinly sliced red onion (Soak in cold water for milder flavor.)
- 1 cup crumbled feta (Choose a tangy block feta.)
- 1/4 cup chopped fresh parsley (Flat leaf parsley has the best flavor.)
For the tzatziki sauce
- 1 cup Greek yogurt (Fage preferred) (Thick Greek yogurt gives the best texture.)
- 1/2 cup grated cucumber, squeezed dry (Squeeze firmly to avoid a watery sauce.)
- 1 tbsp lemon juice (Adds bright acid to the sauce.)
- 1 tbsp olive oil (Adds silkiness to the tzatziki.)
- 1 tsp minced garlic (Fresh garlic is sharp.)
- 1/4 tsp salt (Salt tightens the flavors.)
- 1 tbsp finely chopped dill (Dill is the star here.)
Instructions
Marinating the Chicken
- In a bowl or zip-top bag, mix olive oil, lemon zest, lemon juice, honey, garlic powder, oregano, basil, salt, pepper, and red pepper flakes.
- Add chicken cubes to the marinade and refrigerate for at least 30 minutes or overnight.
Cooking the Chicken
- Heat a skillet or grill pan over medium-high. Cook chicken in batches for 5 to 6 minutes until golden and cooked through.
Preparing Rice and Veggies
- Cook rice according to package directions. Fluff and keep warm.
- Prep all vegetables: dice tomatoes, chop cucumber and lettuce, slice onion, chop parsley, and crumble feta.
Making the Tzatziki Sauce
- Mix yogurt, grated cucumber, lemon juice, olive oil, garlic, salt, and dill to make the tzatziki sauce.
Assembling the Bowl
- Assemble bowls with warm rice, lettuce, cucumber, tomatoes, onion, parsley, and feta.
- Top with cooked chicken and a generous spoonful of tzatziki.
Serving
- Serve immediately or store in airtight containers for meal prep.
Notes
For a portable version, try wrapping in a pita. Store components separately in airtight containers for up to 4 days.