Ingredients
Scale
- 2 Chicken breasts, skinless and boneless
- 1 cup Cooked quinoa (can substitute with brown rice)
- 1 Cucumber, diced (use pickling cucumber for a crunchier texture)
- 1 cup Cherry tomatoes, halved (grape tomatoes can be used as an alternative)
- 1/4 Red onion, finely chopped (shallots are a milder option)
- 1/4 cup Fresh dill, chopped (substitute with parsley if needed)
- 1 Lemon, juiced (use lime for a different citrus flavor)
- 3 tablespoons Olive oil (can substitute with avocado oil)
- Salt and pepper, to taste (adjust according to your preference)
Instructions
- Whisk together lemon juice, olive oil, chopped dill, salt, and pepper in a bowl to create the dressing.
- Cook the chicken breasts in a skillet over medium heat until fully cooked, about 6-7 minutes per side, then slice into strips.
- Assemble the bowls by layering the cooked quinoa, diced cucumber, cherry tomatoes, red onion, and sliced chicken.
- Drizzle the lemon-dill dressing over each bowl and toss gently to combine.
- Serve immediately or store in the refrigerator for meal prep; these bowls will hold well for up to three days.
Notes
Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F for safety and perfect doneness. Marinate the chicken in the lemon-dill dressing for 30 minutes prior to cooking to enhance flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet & Assembling
- Cuisine: Mediterranean
- Diet: High Protein
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 40g
- Cholesterol: 70mg
Keywords: chicken bowls, Mediterranean, meal prep, high protein, healthy recipes