Description
This Mediterranean Chicken Bowl is a healthy and flavorful meal combining tender lemon-garlic chicken breast with a refreshing cucumber-dill yogurt sauce, served over fluffy rice or quinoa and fresh diced vegetables for a vibrant, nutritious dish perfect for lunch or dinner.
Ingredients
For the Yogurt Sauce
- 1 small cucumber, grated
- 2 garlic cloves, minced
- ¾ cup Greek yogurt
- 1 tablespoon olive oil
- Salt and pepper, to taste
- A few sprigs of fresh dill, minced
For the Chicken
- 1 large chicken breast
- Juice and zest of 1 lemon
- Salt and pepper, to taste
For the Bowl
- ½ cup rice or quinoa (uncooked)
- 1 medium cucumber, diced
- 1 large tomato, diced
- A small bunch of fresh dill, chopped
- 2 tablespoons olive oil
- Salt and pepper, to taste
Instructions
- Prepare the Yogurt Sauce. Grate the small cucumber and squeeze out excess water. Combine the grated cucumber with Greek yogurt, minced garlic, olive oil, fresh dill, salt, and pepper in a bowl. Mix until smooth and chill in the refrigerator to allow flavors to meld while preparing the rest of the dish.
- Marinate and Cook the Chicken. Season the chicken breast with lemon juice, lemon zest, salt, and pepper. Heat a skillet over medium-high heat and add a small amount of olive oil. Cook the chicken breast for about 6-7 minutes on each side, or until fully cooked and golden brown. Remove from the skillet and let rest before slicing.
- Cook the Rice or Quinoa. While the chicken cooks, rinse the rice or quinoa and cook according to the package instructions. Fluff with a fork once cooked.
- Prepare the Vegetables. Dice the medium cucumber and large tomato. Toss them gently with chopped fresh dill, olive oil, salt, and pepper in a bowl.
- Assemble the Mediterranean Chicken Bowl. Divide the cooked rice or quinoa into two bowls. Top with sliced chicken, diced vegetables, and a generous dollop of the cucumber-dill yogurt sauce. Garnish with more fresh dill if desired. Serve immediately.
Notes
- Use Greek yogurt for the best creamy texture in the sauce.
- You can substitute quinoa for rice to make the dish gluten-free and higher in protein.
- Marinate the chicken for at least 15 minutes if you have extra time to enhance the lemon flavor.
- Adjust salt and pepper to taste throughout the recipe.
- Leftover components can be stored separately in the refrigerator for up to 2 days.
