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lemon dill chicken bowl recipe - Lemon Dill Chicken Bowl served in a white bowl overhead view
Chloe

Lemon Dill Chicken Bowl

lemon dill chicken bowl recipe made easy at home. A bright and herbaceous grilled chicken bowl with tangy lemon, fresh dill, and creamy feta over fluffy rice.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Mediterranean
Calories: 450
Ingredients Method

Ingredients
  

For the Chicken Marinade
  • 1.5 lbs boneless skinless chicken breasts pounded to even thickness
  • 1/4 cup olive oil extra virgin
  • 3 tbsp fresh lemon juice about 1 lemon
  • 2 tbsp fresh dill finely chopped
  • 3 cloves garlic minced
  • 1 tsp salt
  • 1/2 tsp black pepper
For the Rice
  • 1 cup long-grain white rice rinsed
  • 2 cups water
  • 1/2 tsp salt
  • 1 tbsp butter optional
For the Yogurt Sauce
  • 1 cup plain Greek yogurt full-fat or 2%
  • 2 tbsp fresh lemon juice
  • 1 tbsp fresh dill chopped
  • 1 clove garlic minced
  • 1/4 tsp salt
For the Bowl Assembly
  • 1 cup cherry tomatoes halved
  • 1 English cucumber diced
  • 1/2 red onion thinly sliced
  • 1/2 cup crumbled feta cheese
  • 2 tbsp fresh dill for garnish
  • 1 lemon cut into wedges

Method
 

  1. In a medium bowl, whisk together olive oil, lemon juice, dill, garlic, salt, and pepper. Add chicken breasts and turn to coat. Cover and refrigerate for at least 15 minutes (or up to 2 hours).
  2. In a small saucepan, combine rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with a fork and stir in butter if using.
  3. In a small bowl, combine Greek yogurt, lemon juice, dill, garlic, and salt. Stir until smooth. Refrigerate until ready to serve.
  4. Preheat a grill or grill pan to medium-high heat (about 400°F). Remove chicken from marinade and grill for 5-7 minutes per side, until internal temperature reaches 165°F and grill marks appear. Let rest for 5 minutes, then slice against the grain.
  5. Divide the rice among four shallow bowls. Top with sliced chicken, cherry tomatoes, cucumber, red onion, and crumbled feta. Drizzle with yogurt sauce and garnish with fresh dill and lemon wedges.