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In the world of culinary delights, Mediterranean cuisine stands out for its vibrant flavors, fresh ingredients, and health benefits. One dish that encapsulates these attributes perfectly is the Mediterranean-Inspired Lemon-Dill Chicken Bowl. This recipe not only promises a burst of flavor with every bite but also showcases the wholesome elements of the Mediterranean diet, making it an appealing choice for health-conscious individuals and food lovers alike.

Mediterranean-Inspired Lemon-Dill Chicken Bowls

Whip up these Mediterranean-Inspired Lemon-Dill Chicken Bowls for a refreshing and nutritious meal! Juicy marinated chicken, fluffy quinoa, and vibrant veggies come together with zesty lemon and dill for a burst of flavor. This recipe is easy to follow and perfect for meal prep or a family dinner. Serve with crumbled feta and fresh parsley for an added touch. Enjoy a taste of the Mediterranean that’s both healthy and delicious!
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Ingredients
  

1 lb boneless, skinless chicken breasts

2 tablespoons olive oil

Zest and juice of 1 large lemon

2 teaspoons dried dill (or 2 tablespoons fresh dill, chopped)

2 garlic cloves, minced

Salt and pepper, to taste

1 cup quinoa, rinsed

2 cups chicken broth (or vegetable broth)

1 cup cherry tomatoes, halved

1 cucumber, diced

1 cup chickpeas, drained and rinsed

1/4 cup red onion, finely chopped

1/2 cup feta cheese, crumbled

Fresh parsley, chopped (for garnish)

Instructions
 

Marinate the Chicken: In a mixing bowl, combine olive oil, lemon zest, lemon juice, dill, minced garlic, salt, and pepper. Add the chicken breasts, ensuring they are well-coated in the marinade. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.

    Cook the Quinoa: In a medium saucepan, bring the chicken broth to a boil. Add the rinsed quinoa, reduce the heat to low, and cover. Cook for about 15 minutes, or until the quinoa is fluffy and liquid is absorbed. Remove from the heat and let it sit covered for 5 minutes. Fluff with a fork.

      Cook the Chicken: Preheat a grill or a skillet over medium-high heat. Remove the chicken from the marinade and discard the leftover marinade. Cook the chicken for about 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C). Remove from heat and let it rest for a few minutes before slicing.

        Prepare the Vegetables: While the chicken is resting, in a mixing bowl, combine the halved cherry tomatoes, diced cucumber, chickpeas, and red onion. Drizzle a little olive oil and season with salt and pepper to taste. Mix well.

          Assemble the Bowls: In each serving bowl, layer a generous scoop of fluffy quinoa, followed by the vegetable mixture. Top with sliced grilled chicken and sprinkle with crumbled feta cheese. Add fresh parsley for garnish.

            Serve: Drizzle with extra lemon juice or olive oil, if desired, and enjoy your bright, flavorful Mediterranean-inspired chicken bowls!

              Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4 servings