Mediterranean Lemon-Dill Chicken Bowls with Tzatziki and Rice
By Ruby Chen
Servings
4
Level
Easy
I batch these Mediterranean lemon-dill chicken bowls when I want lunches ready without putting every bowl together at once, cooking the chicken and rice first, then adding the vegetables and tzatziki as I eat. The lemon and dill suit lunch, especially with cold tzatziki.
For the marinade, I use fresh lemon juice, dill, garlic, olive oil, and honey, then coat the chicken in a mixing bowl until each breast is covered. A grill leaves clear marks, though I often use a skillet. Cook over medium heat for about 6 to 7 minutes per side, until golden brown and 165°F in the center. The honey rounds out the lemon, and the oil coats the breasts.
Rice simmers until it's fully absorbed and the grains are fluffy, about 15 to 20 minutes, and I fluff it with a fork before it goes into the bowls. Let the chicken rest for a few minutes before slicing, then add tomatoes and any extra vegetables you want. Cold tzatziki goes on last, in spoonfuls over the sliced chicken.
For dinner, I serve the bowls right away with pita bread, Greek salad, roasted vegetables, or creamy mashed potatoes. Lemonade or iced tea works on the side. A chocolate yogurt parfait can finish the meal if you want dessert. I use those sides for a larger dinner at home.
Why you'll love this recipe
- Prepared chicken and rice make several lunches from one cooking session, with the sauce spooned on when serving.
- Individual portions are easy to stack in the fridge or freezer after a bigger cooking session.
- A skillet warms prepared chicken and rice evenly, and I like the rice better that way.
- I start each portion with rice.
- You can make another batch with couscous or quinoa when you want a different base.
Ingredients
- •chicken breasts
- •fresh lemon juice
- •dill (chopped or diced)
- •olive oil (plus a touch for cooking)
- •garlic (minced)
- •honey
- •salt (to taste)
- •pepper (to taste)
- •Greek yogurt
- •cucumber (finely chopped)
- •rice
- •water or broth (for cooking the rice)
- •tomatoes (diced)
- •bell peppers (optional, for additional fresh vegetables)
Instructions
- 1
Combine the lemon juice, dill, garlic, olive oil, honey, salt, and pepper in a mixing bowl. Add the chicken breasts and coat them well. Cover and refrigerate for at least 15 minutes, or preferably up to overnight.
- 2
Heat a grill or skillet over medium heat with a touch of olive oil. Cook the chicken for about 6 to 7 minutes per side, until golden brown and the internal temperature reaches 165°F. Rest the chicken for a few minutes before slicing.
- 3
Mix the Greek yogurt, cucumber, dill, lemon juice, garlic, salt, and pepper in a medium bowl until smooth. Refrigerate the tzatziki while you prepare the rest of the bowls.
- 4
Prepare the rice according to the package instructions using water or broth. Bring the liquid to a boil, add the rice, cover, reduce the heat to low, and simmer for about 15 to 20 minutes until the rice is fluffy and the liquid is absorbed. Fluff with a fork.
- 5
Layer rice in serving bowls. Top with sliced chicken, diced tomatoes, and additional fresh vegetables such as cucumber or bell peppers. Spoon tzatziki over each bowl and serve immediately.
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