Ingredients
- Chicken breasts (boneless, skinless): 1.5 lbs
- Olive oil: 2 tablespoons
- Lemon: 1, juiced and zested
- Fresh dill: 1/4 cup, chopped
- Garlic: 2 cloves, minced
- Cherry tomatoes: 1 pint, halved
- Cucumber: 1, diced
- Cooked quinoa or couscous: 2 cups
Instructions
- Step 1: Preheat oven to 400°F (200°C). In a bowl, combine olive oil, lemon juice, lemon zest, dill, and garlic.
- Step 2: Place chicken breasts in a baking dish and pour the lemon-dill mixture over the chicken, ensuring it's evenly coated.
- Step 3: Bake for 20-25 minutes, or until chicken is cooked through and internal temperature reaches 165°F (74°C). Let chicken rest for 5 minutes, then slice or shred.
- Step 4: While chicken is baking, prepare the Mediterranean salad by combining halved cherry tomatoes and diced cucumber in a bowl.
- Step 5: Assemble the bowls by dividing the cooked quinoa or couscous among bowls. Top with the sliced or shredded chicken and the Mediterranean salad.
Notes
- Store leftover chicken separately from the salad and grain to prevent sogginess and maintain freshness.
- Reheat the chicken gently in a skillet or microwave with a splash of broth or water to keep it moist.
- For an extra burst of flavor, crumble some feta cheese on top of each bowl before serving.
- Don't skip the lemon zest – it adds a bright, aromatic dimension that complements the dill beautifully.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American