DinnerChickenHigh ProteinOne Pot

Mediterranean Lemon-Dill Chicken Bowls with Creamy Tzatziki

Name: Mediterranean Lemon-Dill Chicken Bowls with Creamy Tzatziki
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1.25 lb chicken breasts (cut into 1-inch cubes); 0.33 cup olive oil; 1.5 tbsp lemon zest; 3 tbsp lemon juice; 2.5 tbsp honey; 1 tsp garlic powder; 1.5 tsp oregano; 1.5 tsp basil; 1 tsp salt; 0.25 tsp pepper; 0.5 tsp red pepper flakes; 2 cups basmati rice; 2 cups diced tomatoes; 2 cups chopped cucumber; 4 cups chopped lettuce; 1 cup thinly sliced red onion; 1 cup crumbled feta; 0.25 cup chopped fresh parsley; 1 cup Greek yogurt (Fage preferred); 0.5 cup grated cucumber (squeezed dry); 1 tbsp lemon juice; 1 tbsp olive oil; 1 tsp minced garlic; 0.25 tsp salt; 1 tbsp finely chopped dill

By Isabella QuinnSep 1, 2026

These vibrant Mediterranean chicken bowls offer a satisfying blend of flavors and textures, perfect for busy weeknights or meal prep. Juicy lemon-dill chicken combines with fresh veggies like cucumber and tomatoes, creating a refreshing contrast. Each bowl is complemented by a creamy tzatziki sauce, making it not only nutritious but also a crowd-pleaser. Enjoy this wholesome dish that brings the taste of the Mediterranean right to your table in just 30 minutes.

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30 min total4 servings

Ingredients

Cook Mode (keeps screen on)

Servings

•1.25 lb chicken breasts (cut into 1-inch cubes)
•0.33 cup olive oil
•1.5 tbsp lemon zest
•3 tbsp lemon juice
•2.5 tbsp honey
•1 tsp garlic powder
•1.5 tsp oregano
•1.5 tsp basil
•1 tsp salt
•0.25 tsp pepper
•0.5 tsp red pepper flakes
•2 cups basmati rice
•2 cups diced tomatoes
•2 cups chopped cucumber
•4 cups chopped lettuce
•1 cup thinly sliced red onion
•1 cup crumbled feta
•0.25 cup chopped fresh parsley
•1 cup Greek yogurt (Fage preferred)
•0.5 cup grated cucumber (squeezed dry)
•1 tbsp lemon juice
•1 tbsp olive oil
•1 tsp minced garlic
•0.25 tsp salt
•1 tbsp finely chopped dill

Instructions

1
Combine olive oil, lemon zest, lemon juice, honey, garlic powder, oregano, basil, salt, pepper, and red pepper flakes in a mixing bowl or zip-top bag. Whisk until well blended.
2
Add chicken cubes to the marinade and refrigerate for at least 30 minutes or up to overnight.
3
Heat a skillet or grill pan over medium-high heat.
4
Cook the marinated chicken in batches for 5–6 minutes until golden and cooked through.
5
Prepare basmati rice according to package directions and keep warm.
6
Dice the tomatoes, chop the cucumber and lettuce, slice the onion, chop the parsley, and crumble the feta.
7
Mix the yogurt with grated cucumber, lemon juice, olive oil, minced garlic, salt, and dill for the tzatziki sauce.
8
Assemble your bowls with warm rice, followed by lettuce, cucumber, tomatoes, onion, parsley, and feta.
9
Top each bowl with the cooked chicken and tzatziki.