Lemon-Dill Chicken Bowls

$- 1 lb boneless, skinless chicken breasts - 2 tablespoons olive oil - 1 lemon (zested and juiced) - 2 tablespoons fresh dill, chopped (or 1 tablespoon dried dill) - 2 cloves garlic, minced - 1 teaspoon salt - 1/2 teaspoon black pepper - 1 cup quinoa, rinsed - 2 cups vegetable broth or water - 1 cucumber, diced - 1 cup cherry tomatoes, halved - 1 avocado, sliced - 1/4 cup feta cheese, crumbled (optional) - Extra dill and lemon wedges for garnish Lemon-Dill Chicken Bowls use simple, fresh ingredients. You can find the full recipe above. The chicken gives the dish protein. Quinoa adds healthy grains. The fresh veggies bring color and crunch. This meal is bright and tasty, perfect for any day. - Use thyme or parsley for different herb flavors. - For gluten-free, try rice or millet instead of quinoa. - To make it dairy-free, skip the feta cheese. These substitutes help you customize the dish. You can easily adjust to fit your taste or needs. Enjoy creating your perfect Lemon-Dill Chicken Bowl! For the best flavor, marinate the chicken for at least 30 minutes. If you have more time, two hours in the fridge works even better. This lets the chicken soak up all the tasty lemon and dill. To marinate effectively: - Mix olive oil, lemon zest, lemon juice, dill, garlic, salt, and pepper in a bowl. - Add the chicken breasts and coat them well. - Cover the bowl with plastic wrap or a lid. - Place it in the fridge to chill and absorb flavors. Perfect quinoa is fluffy and light. Here are tips to get it just right: - Rinse the quinoa in cold water before cooking. This removes a bitter coating. - Use vegetable broth instead of water for better flavor. To cook quinoa: 1. Combine the rinsed quinoa and broth in a saucepan. 2. Bring it to a boil over medium-high heat. 3. Reduce the heat to low, cover, and simmer for 15 minutes. 4. Once done, let it sit covered for 5 minutes. This keeps it fluffy. Grill the chicken to get a nice sear and juicy inside. Cook it at medium heat for even cooking. - Grill the chicken for 6-7 minutes on each side. - Check that the internal temperature reaches 165°F to ensure it is safe to eat. After grilling, let the chicken rest for a few minutes. This helps keep it juicy when you slice it. Use these steps for a tasty and simple meal. For the full recipe, click here. To enhance the lemon and dill flavors in your dish, use fresh ingredients. Fresh lemon juice packs a punch. The zest adds a bright note too. For dill, fresh is best, but dried can work in a pinch. To balance seasoning, taste as you go. If it's too tart, add a hint of honey. If it's too salty, a splash of water can help. Pairing flavors is key. Cucumber cools the dish while the tomatoes add sweetness. Plating your Lemon-Dill Chicken Bowl can elevate the meal. Start with a base of fluffy quinoa. Layer the chicken on top. Arrange cucumber, cherry tomatoes, and avocado artfully. This makes the bowl look colorful and inviting. For garnish, sprinkle extra dill on top. A wedge of lemon adds a pop of color. You might also consider crumbling feta cheese for added richness. These simple touches make your dish look like it came from a restaurant. For the full recipe, check the section earlier. {{image_2}} You can change the Lemon-Dill Chicken Bowls to match the seasons. In summer, add fresh veggies like bell peppers, zucchini, or snap peas. These bright colors and flavors make the dish pop. For winter, consider root vegetables like carrots or sweet potatoes. They add warmth and heartiness. Using different grains can also change the meal. While quinoa is great, try rice or couscous. They each bring a unique taste and texture. Rice is soft and fluffy, while couscous is light and quick to cook. Spice it up! Want heat? Add red pepper flakes or cayenne to the marinade. This adds a kick that pairs well with lemon and dill. You can also try adding a pinch of smoked paprika. It brings a deeper flavor that enhances the dish. To make it a one-pot meal, cook the chicken and quinoa together. Just add the chicken to the same pot as the quinoa and broth. This saves time and makes cleanup a breeze. The flavors combine, creating a delicious and easy meal. For the full recipe, check the link above. Enjoy your cooking! After you enjoy your Lemon-Dill Chicken Bowls, store leftovers in the fridge. Use a tight lid to keep them fresh. Place the bowls in an airtight container. They stay good for about three to four days. If you want to keep them longer, consider freezing. You can freeze both the chicken and quinoa. Let them cool down first. Then, place them in freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. They can last up to three months in the freezer. To thaw, move the containers to the fridge overnight. If you're short on time, you can use the microwave. Reheat the chicken and quinoa until hot throughout. This keeps your meal tasty and safe to eat. Enjoy your Lemon-Dill Chicken Bowls even after days! You can enjoy many sides with Lemon-Dill Chicken Bowls. Here are some great options: - Steamed broccoli - Roasted asparagus - Mixed green salad - Garlic bread - Lemonade or iced tea These sides add color and flavor. They also balance the meal. Yes, you can make Lemon-Dill Chicken Bowls ahead. Meal prep is easy with this dish. Here are some tips: - Marinate the chicken a day before. - Cook the quinoa in advance and store it. - Keep the chicken in the fridge for up to three days. Store the chicken and quinoa in airtight containers. This keeps them fresh and tasty. Yes, Lemon-Dill Chicken Bowls are healthy. They use fresh ingredients that offer many benefits. Here are some highlights: - Chicken breasts are high in protein. - Quinoa is a great source of fiber. - Fresh veggies add vitamins and minerals. This meal is light yet filling. It supports a balanced diet and energy levels. This blog covers how to make Lemon-Dill Chicken Bowls. We discussed essential ingredients like chicken, olive oil, and fresh veggies. I shared simple ways to marinate the chicken and tips for cooking quinoa just right. You learned options to suit different diets and creative swaps for seasonal veggies. When stored properly, your meals stay fresh and tasty. This dish is not only healthy but also easy to adapt. Enjoy making this recipe and sharing it with others!$

Delight your taste buds with these Lemon-Dill Chicken Bowls! This easy recipe features marinated chicken paired with fluffy quinoa, fresh veggies, and a zesty lemon-dill dressing. Perfect for a nutritious lunch or dinner, these bowls are not only delicious but also quick to prepare in under an hour. Dive into this refreshing meal and elevate your weeknight dinners! Click to explore the full recipe and get cooking today!

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Ingredients

1 lb boneless, skinless chicken breasts

2 tablespoons olive oil

1 lemon (zested and juiced)

2 tablespoons fresh dill, chopped (or 1 tablespoon dried dill)

2 cloves garlic, minced

1 teaspoon salt

1/2 teaspoon black pepper

1 cup quinoa, rinsed

2 cups vegetable broth or water

1 cucumber, diced

1 cup cherry tomatoes, halved

1 avocado, sliced

1/4 cup feta cheese, crumbled (optional)

Extra dill and lemon wedges for garnish

Instructions

In a bowl, mix olive oil, lemon zest, lemon juice, dill, minced garlic, salt, and black pepper. Add the chicken breasts, making sure they are well-coated in the marinade. Cover and let marinate for at least 30 minutes (or up to 2 hours in the fridge for more flavor).

While the chicken is marinating, prepare the quinoa. In a medium saucepan, combine rinsed quinoa and vegetable broth (or water). Bring it to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and all the liquid is absorbed.

Heat a grill pan or skillet over medium heat. Remove the chicken from the marinade and cook for approximately 6-7 minutes on each side, or until fully cooked and juices run clear (internal temperature should reach 165°F). Once cooked, let the chicken rest for a few minutes before slicing it into strips.

To assemble the bowls, start with a base of quinoa. Top with sliced chicken, diced cucumber, cherry tomatoes, and avocado slices. If desired, sprinkle feta cheese over the top.

Garnish each bowl with extra dill and lemon wedges for a refreshing finish.

Prep Time, Total Time, Servings: 30 minutes | 1 hour | 4 servings