Lemon-Dill Chicken Bowls Recipe
Lemon-Dill Chicken Bowls feature tender, juicy chicken breasts marinated in a zesty blend of lemon juice, fresh dill, and garlic, then pan-seared to perfection. Served over a bed of fluffy rice or quinoa and topped with crisp bell peppers and refreshing diced cucumber, this dish is a vibrant and healthy meal perfect for lunch or dinner.
- Prep Time: 35 minutes
- Cook Time: 20 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Low Fat
Ingredients
For the Chicken Marinade and Cooking
- 1 lb boneless, skinless chicken breasts
- 3 cloves garlic, minced
- 1/4 cup fresh dill, chopped (or 2 tbsp dried dill)
- Juice of 2 lemons (about 1/4 cup)
- 2 tbsp extra virgin olive oil
Vegetables and Grain
- 1 cup bell peppers, sliced (any color)
- 1 cucumber, diced
- 1 cup rice or quinoa (uncooked)
Instructions
- Prepare the Marinade: In a bowl, combine minced garlic, chopped fresh dill, lemon juice, and 1 tablespoon of olive oil. Mix well to create a flavorful marinade.
- Marinate the Chicken: Place the chicken breasts in the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes to allow flavors to penetrate.
- Cook the Grain: While the chicken marinates, rinse the rice or quinoa thoroughly. Cook according to package instructions until fluffy and tender. Set aside.
- Cook the Chicken: Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Remove chicken from marinade and place in the hot skillet. Cook for 5-7 minutes per side, or until the chicken is cooked through and has a golden-brown crust. Remove from skillet and let rest for a few minutes.
- Sauté the Bell Peppers: In the same skillet, add the sliced bell peppers and sauté for 3-4 minutes until slightly tender but still crisp.
- Assemble the Bowls: Slice the cooked chicken breasts into strips. Divide the cooked rice or quinoa between serving bowls. Top with sautéed bell peppers, sliced chicken, and diced cucumber for a fresh crunch.
Notes
- For extra flavor, add a sprinkle of salt and freshly cracked black pepper to the chicken before cooking.
- Feel free to swap rice or quinoa with couscous or bulgur wheat for variety.
- This recipe can be made ahead; store components separately and assemble before serving for freshness.
- Use dried dill if fresh is not available, but reduce quantity as dry herbs are more potent.
- For a dairy-free meal, this recipe already qualifies.
Find it online: https://recipethrive.com/lemon-dill-chicken-bowls-recipe/
