I used to order this bowl from a place near my house. Every single week.
Then one day I actually looked at the ingredients. Chicken, lemon, garlic, dill. That’s basically it.
So I tried making it at home. I haven’t ordered it since.
This bowl has everything I want on a busy night. Juicy marinated chicken. Warm rice.
A cool creamy dill sauce. A pile of fresh veggies and feta on top. It looks like something off a menu. It’s actually really simple to make.
Why This One Works
The chicken soaks in lemon, garlic, and dill before it even hits the pan.
That’s where all the flavor comes from. The yogurt dill sauce ties everything together. It keeps the bowl light instead of heavy.
The whole thing comes together in under an hour. It works for dinner tonight. It also works as meal prep for the whole week.
What You’ll Need
For the chicken:
- 1.5 pounds boneless chicken breast or thighs, cut into cubes
- 3 tablespoons olive oil
- Juice of 2 lemons
- 3 cloves garlic, minced
- 2 tablespoons fresh dill, chopped
- Salt and pepper to taste
For the lemon-dill sauce:
- 1 cup plain Greek yogurt
- 1 tablespoon fresh dill, chopped
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- A splash of water to thin, if needed
- A small pinch of salt
For the bowl:
- 2 cups cooked white or jasmine rice
- A handful of cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 red onion, thinly sliced
- 1/3 cup crumbled feta cheese
- Fresh dill, for topping
How to Make It
Start with the chicken. Toss the cubes in a bowl with olive oil, lemon juice, garlic, dill, salt, and pepper. Coat every piece well. Let it sit for at least twenty minutes.
An hour or two in the fridge works even better, if you have the time.
Heat a splash of oil in a large pan over medium high heat.
Add the chicken in a single layer. Give each piece some room. Cook for seven to nine minutes.
Turn it occasionally. You want browned edges and a fully cooked center.
While the chicken cooks, make the sauce. Mix the yogurt with dill, garlic, lemon juice, and a pinch of salt in a small bowl.
Too thick? Add a small splash of water. You want it easy to drizzle.
Putting the Bowl Together
Layering this bowl is the easy part. Start with warm rice as your base. Add the chicken to one side.
Arrange the cherry tomatoes, cucumber, and red onion around the rest of the bowl.
Spoon the lemon-dill sauce generously across the middle. Sprinkle feta over the top. Finish with a little extra fresh dill.
A Few Tips
Meal prepping this? Keep the sauce separate. Add it right before you eat.
This keeps the rice from getting soggy over a few days in the fridge.
Want something juicier? Swap the chicken breast for thighs.
Going meatless that day? A plant based protein works just as well here. The marinade and sauce carry the whole dish either way.
This recipe also works as a wrap. Skip the rice. Load everything into a warm pita or tortilla instead. Same ingredients, totally different meal.
These bowls basically replaced my usual takeout order.
Fresh, filling, and honestly not much work once you’ve made it a time or two. Try it and let me know, chicken breast or thighs?
