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The Mediterranean diet is renowned not just for its deliciousness but also for its numerous health benefits. Originating from the culinary practices of countries bordering the Mediterranean Sea, this diet emphasizes whole foods, healthy fats, lean proteins, and an abundance of fruits and vegetables. With a focus on fresh ingredients and bold flavors, it is no wonder that the Mediterranean diet is often recommended by nutritionists and health experts alike. This dietary approach has been linked to lower risks of heart disease, improved brain health, and even longer life expectancy.

Mediterranean-Inspired Lemon-Dill Chicken Bowls

Try this delicious Mediterranean-Inspired Lemon-Dill Chicken Bowl for a fresh and flavorful meal! Marinated chicken breasts are perfectly paired with fluffy quinoa, crisp veggies, and creamy feta. This healthy dish is not only easy to make but also packed with vibrant flavors. Perfect for meal prep or a family dinner, it's sure to impress. Serve with lemon wedges for that extra zing! Enjoy a taste of the Mediterranean in your own home! 🍋🌿
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Ingredients
  

2 boneless, skinless chicken breasts

1 cup quinoa, rinsed

2 cups chicken broth or water

1/4 cup fresh lemon juice (about 1 large lemon)

Zest of 1 lemon

3 tablespoons olive oil, divided

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried oregano

1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)

Salt and pepper to taste

1 cup cherry tomatoes, halved

1 cucumber, diced

1/2 red onion, thinly sliced

1/2 cup feta cheese, crumbled

Fresh parsley, for garnish

Lemon wedges, for serving

Instructions
 

Marinate the Chicken: In a bowl, combine the lemon juice, lemon zest, 2 tablespoons of olive oil, garlic powder, onion powder, oregano, dill, salt, and pepper. Add the chicken breasts and let them marinate for at least 30 minutes (or up to 4 hours in the refrigerator for more flavor).

    Cook the Quinoa: While the chicken is marinating, bring the chicken broth or water to a boil in a medium saucepan. Add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until all the liquid is absorbed. Fluff with a fork and set aside.

      Cook the Chicken: Heat the remaining olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade (discard any excess marinade) and cook for about 6-7 minutes on each side or until the chicken is cooked through and no longer pink inside. Remove from the skillet and let it rest for 5 minutes, then slice into strips.

        Assemble the Bowls: In serving bowls, layer the quinoa as a base. Top with sliced chicken, cherry tomatoes, cucumber, red onion, and crumbled feta cheese.

          Garnish and Serve: Sprinkle fresh parsley on top and serve with lemon wedges for an extra zesty finish.

            Prep Time: 15 mins | Total Time: 45 mins | Servings: 4