Description
Light, high-protein chicken bowls with zesty lemon-dill marinated grilled chicken, fresh veggies, and cool tzatziki over rice. Perfect for meal prepping with a vibrant Mediterranean twist.
Ingredients
1½ lbs boneless, skinless chicken breasts
2 tbsp olive oil
Zest and juice of 2 lemons
3 garlic cloves, minced
1½ tbsp fresh dill, chopped
½ tsp salt
½ tsp black pepper
1 cup uncooked long-grain rice or quinoa
1 English cucumber, diced
½ red onion, sliced
½ red bell pepper, sliced
½ cup kalamata olives
¼ cup crumbled feta cheese
¾ cup Greek yogurt
1 tbsp chopped fresh dill
1 tbsp minced garlic
Juice of ½ lemon
1 tbsp olive oil
Instructions
Marinate chicken with olive oil, lemon zest, juice, garlic, dill, salt, and pepper for 15–30 minutes
Cook rice/quinoa according to package instructions
Heat a skillet over medium-high heat; cook chicken 6-8 minutes per side until golden and cooked through
Toss cucumber, onion, bell pepper, and olives in a bowl
Mix Greek yogurt, dill, garlic, lemon juice, and olive oil for tzatziki
Assemble bowls with rice, chicken, veggies, feta, and tzatziki
Notes
Marinate chicken up to 24 hours for deeper flavor
Store components separately for 3–4 days to maintain texture
Substitute quinoa or farro for a gluten-free grain
Use lettuce wraps for a low-carb option