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Mediterranean cuisine has long been celebrated for its vibrant flavors, fresh ingredients, and health benefits. Originating from the coastal regions of Southern Europe, the Mediterranean diet emphasizes the consumption of whole foods, including plenty of fruits, vegetables, whole grains, healthy fats, and lean proteins. This culinary tradition not only tantalizes the taste buds but also promotes heart health, weight management, and overall well-being, making it a popular choice for those seeking to improve their diet.

Mediterranean-Inspired Lemon-Dill Chicken Bowls

Brighten up your dinner routine with these Mediterranean-Inspired Lemon-Dill Chicken Bowls! Juicy grilled chicken marinated in a zesty lemon-dill sauce is paired with fluffy quinoa or couscous, fresh veggies, and a sprinkle of feta. Perfect for meal prep or a quick weeknight meal, this dish is not only delicious but also packed with flavor and nutrients. Enjoy a taste of the Mediterranean with every bite! 🍋🌿
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Ingredients
  

1 lb boneless, skinless chicken breasts

1/4 cup olive oil

Juice of 2 lemons

Zest of 1 lemon

3 cloves garlic, minced

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

1 teaspoon salt

1/2 teaspoon black pepper

1 cup quinoa or couscous

2 cups vegetable or chicken broth

1 cup cherry tomatoes, halved

1 cucumber, diced

1/2 red onion, thinly sliced

1/2 cup Kalamata olives, pitted and halved

1/2 cup feta cheese, crumbled

Fresh parsley, for garnish

Instructions
 

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

    Cook the Quinoa/Couscous: In a medium saucepan, bring the vegetable or chicken broth to a boil. Stir in the quinoa or couscous, reduce the heat to low, cover, and simmer for 15-20 minutes for quinoa, or 10 minutes for couscous, until the liquid is absorbed. Remove from heat and fluff with a fork.

      Grill the Chicken: Preheat a grill or grill pan over medium heat. Remove the chicken from the marinade, letting excess marinade drip off. Grill the chicken for about 6-7 minutes on each side or until cooked through and internal temperature reaches 165°F (75°C). Once cooked, let it rest for 5 minutes before slicing.

        Prepare the Bowls: In large bowls, layer the cooked quinoa/couscous at the bottom. Top with sliced grilled chicken, cherry tomatoes, diced cucumber, sliced red onion, Kalamata olives, and crumbled feta cheese.

          Garnish: Finish with a sprinkle of freshly chopped parsley and an extra drizzle of olive oil if desired. Serve with lemon wedges on the side for an extra citrusy kick.

            Prep Time: 20 minutes | Total Time: 1 hour | Servings: 4