There are some meals that just feel like sunshine in a bowl, and these Lemon Dill Chicken Bowls are exactly that. This recipe is my go-to when I want something vibrant, satisfying, and full of fresh, Mediterranean-inspired flavours. It’s a complete meal that layers fluffy quinoa, crisp salad, tender, juicy chicken, and a creamy yogurt sauce that ties everything together. I’ve tweaked this recipe over the years to get that balance of bright lemon and herby dill just right, and it’s become a firm favourite in my house.

What we really love about this dish is how nourishing yet flavour-packed it is. The chicken is marinated in a simple but effective mixture of Greek yogurt, lemon, and garlic, which ensures it stays incredibly moist as it cooks. Piled high with crunchy cucumber, sweet cherry tomatoes, and sharp red onion, every spoonful offers a wonderful mix of textures and tastes. It’s the kind of meal that feels special enough for a weekend lunch but is straightforward enough for a Tuesday night.

This is a brilliant recipe for anyone who enjoys bright, zesty dishes. It works beautifully for meal prep – just pack the components separately – and it’s a great way to serve a healthy, balanced dinner that doesn’t skimp on flavour. If you enjoy wholesome bowls that are both filling and refreshing, you are going to adore these Lemon Dill Chicken Bowls.

Recipe Overview

This recipe brings together tender marinated chicken with fresh vegetables and a tangy yogurt sauce for a complete and balanced meal. The key is the yogurt marinade, which tenderises the chicken beautifully. I used to struggle with this dish until I discovered this technique; it completely prevents the chicken from drying out. The result is a vibrant, textured bowl that’s both hearty and light.

• Prep Time: 15 minutes (+ 30 minutes marinating)
• Cook Time: 20 minutes
• Total Time: 35 minutes (+ 30 minutes marinating)
• Servings: 4 people
• Difficulty: Easy

Why You’ll Love These Lemon Dill Chicken Bowls

• Genuine Flavour: The zesty lemon marinade permeates the chicken, which is then perfectly complemented by the fresh, grassy notes of dill in the creamy yogurt sauce. It’s a truly refreshing combination.
• Ready in Under an Hour: Including marinating time, this entire meal comes together in about an hour, with most of that being hands-off time. The active cooking is only around 20 minutes.
• Flexible Recipe: You can easily swap the quinoa for couscous, rice, or even a bed of mixed greens for a lighter version. Don’t have cherry tomatoes? Diced bell peppers work wonderfully too.
• Great for Weeknight Dinners: When you need a wholesome meal that feels a bit special without being complicated, this is the one. It’s a full meal in one bowl, which also means less washing up!
• Family Tested: My kids absolutely devour this every time I make it. They love building their own bowls, and the creamy, tangy yogurt sauce is always a huge hit.

Lemon Dill Chicken Bowls

⏱️ 20 min prep  •  🍳 25 min cook  •  👥 4 servings

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Ingredients You’ll Need

For this recipe, we’re using simple, fresh ingredients that are easy to find. When it comes to the yogurt, I always opt for a full-fat Greek yogurt like Fage Total. Its thickness is essential for both the marinade and the sauce, ensuring it clings to the chicken and creates a luxuriously creamy dressing.

• For the Lemon Dill Chicken:
• 600g boneless, skinless chicken thighs, cut into 2.5cm (1-inch) pieces
• 120g full-fat Greek yogurt
• 1 large lemon, zest and juice
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried oregano
• ½ tsp salt
• ¼ tsp black pepper
• For the Bowls:
• 200g quinoa, uncooked
• 400ml vegetable or chicken stock
• 1 large cucumber, diced
• 250g cherry tomatoes, halved
• 1 small red onion, thinly sliced
• 100g feta cheese, crumbled (optional)
• A handful of fresh dill, for garnish
• For the Creamy Dill Yogurt Sauce:
• 150g full-fat Greek yogurt
• 1 tbsp fresh dill, finely chopped
• 1 tbsp lemon juice
• 1 small clove garlic, grated or minced
• A pinch of salt and pepper
• 1-2 tbsp water, to thin if needed

Sara’s Tip: If you have time, let the chicken marinate for a few hours or even overnight in the fridge. This allows the lemon and yogurt to tenderise the meat even further, resulting in exceptionally juicy chicken.

How to Make Lemon Dill Chicken Bowls

The process for these bowls is quite straightforward. We’ll start by marinating the chicken, then cook the quinoa while the chicken soaks up all that flavour. Finally, we’ll cook the chicken and assemble our beautiful, tasty bowls.

1. Marinate the Chicken: In a medium bowl, combine the chicken pieces with 120g Greek yogurt, the zest and juice of one lemon, minced garlic, olive oil, oregano, salt, and pepper. Stir well until every piece of chicken is coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
2. Cook the Quinoa: While the chicken is marinating, rinse the quinoa under cold water. Add the rinsed quinoa and the stock to a small saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until all the liquid has been absorbed. Fluff with a fork and set aside.
3. Prepare the Sauce and Vegetables: In a small bowl, whisk together all the ingredients for the Creamy Dill Yogurt Sauce: 150g Greek yogurt, chopped dill, lemon juice, grated garlic, salt, and pepper. Add a tablespoon of water at a time to reach your desired consistency. Prepare your vegetables by dicing the cucumber, halving the tomatoes, and slicing the red onion.
4. Cook the Chicken: Heat a large, non-stick frying pan over a medium-high heat. You don’t need to add extra oil as there is some in the marinade. Add the chicken pieces in a single layer, being careful not to overcrowd the pan (work in batches if necessary).
5. Sear Until Golden: Cook the chicken for 5-7 minutes on each side, until it’s golden brown and cooked all the way through. The yogurt in the marinade will create a lovely crust. I find that turning the pieces only once helps to develop the best colour. According to the Food Standards Agency, chicken should be cooked until it’s steaming hot with no pink meat inside.
6. Rest the Chicken: Once cooked, transfer the chicken to a plate and let it rest for a couple of minutes. This small step helps keep it juicy.
7. Assemble the Bowls: Divide the cooked quinoa among four bowls. Top with the fresh cucumber, tomatoes, and red onion. Arrange the cooked lemon dill chicken on top. Drizzle generously with the creamy dill yogurt sauce, sprinkle with crumbled feta (if using) and extra fresh dill. Serve immediately.

Tips From My Kitchen

• Temperature Control: Don’t have the heat too high when cooking the chicken. A medium-high heat is ideal. If it’s too high, the yogurt marinade can burn before the chicken is cooked through. If it’s too low, the chicken will steam instead of searing.
• The Secret Step: Don’t skip rinsing your quinoa! I learned that this simple step removes the natural coating, called saponin, which can make it taste bitter. It makes a huge difference to the final flavour of your bowl.
• Make-Ahead: You can marinate the chicken up to 24 hours in advance. The vegetables can be chopped and stored in an airtight container in the fridge for a day, and the yogurt sauce can also be made ahead of time. This makes assembly very quick. For another great make-ahead option, check out my Sticky Chicken Rice Bowls.
• Storage: Store leftovers in separate airtight containers in the fridge for up to 3 days. I recommend storing the chicken, quinoa, salad, and sauce separately to keep the vegetables crisp. Reheat the chicken and quinoa before assembling a fresh bowl.

Common Mistakes to Avoid

• Overcrowding the pan: When you add too much chicken to the pan at once, the temperature drops and the chicken steams instead of searing. This prevents it from getting that lovely golden-brown crust. Cook in two batches if your pan isn’t large enough.
• Wrong temperature: Using a heat that is too low will result in pale, rubbery chicken. Medium-high is the sweet spot to get a good sear on the outside while the inside cooks through perfectly.
• Skipping the rest time: It might be tempting to slice into the chicken right away, but letting it rest for just 2-3 minutes allows the juices to redistribute throughout the meat, ensuring every bite is moist and tender.

Delicious Variations to Try

One of the best things about bowl recipes is how adaptable they are. Here are a few ways we like to change things up:

• Spicy Version: Add 1/2 teaspoon of red pepper flakes or a pinch of cayenne pepper to the chicken marinade for a gentle, warming heat.
• Vegetarian/Vegan Option: Swap the chicken for a block of firm halloumi, cubed, or a can of chickpeas (drained and rinsed). For halloumi, pan-fry until golden. For chickpeas, toss them in the marinade and roast at 200°C (180°C fan) for 20 minutes until crisp. Use a plant-based yogurt for a vegan version.
• Different Protein: This marinade works beautifully with salmon fillets or lamb cubes. Adjust cooking times accordingly. For more delicious chicken ideas, see our collection of Healthy Chicken Recipes.

What to Serve With Lemon Dill Chicken Bowls

These bowls are a complete meal on their own, but if you want to add a little something extra, here are a few suggestions that work well:

• Warm Pitta Bread: Serve with warm, fluffy pitta bread for scooping up the chicken and sauce.
• A Simple Green Salad: A handful of rocket or mixed leaves tossed in a light vinaigrette adds an extra layer of freshness.
• Wine Pairing: A crisp, dry white wine like a Sauvignon Blanc or a Pinot Grigio cuts through the creaminess of the sauce and complements the lemon beautifully.

Frequently Asked Questions

Lemon Dill Chicken Bowls

A fresh and vibrant meal featuring tender, marinated chicken over fluffy quinoa with crisp vegetables and a creamy dill yogurt sauce. Perfect for a healthy and satisfying lunch or dinner.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Mediterranean

Calories: 695

Ingredients Method Notes

Ingredients

  

For the Lemon Dill Chicken

• 600 g boneless skinless chicken thighs, cut into 2.5cm (1-inch) pieces
• 120 g full-fat Greek yogurt
• 1 large lemon zest and juice
• 2 cloves garlic minced
• 1 tbsp olive oil
• 1 tsp dried oregano
• ½ tsp salt
• ¼ tsp black pepper

For the Bowls

• 200 g quinoa uncooked
• 400 ml vegetable or chicken stock
• 1 large cucumber diced
• 250 g cherry tomatoes halved
• 1 small red onion thinly sliced
• 100 g feta cheese crumbled (optional)
• A handful of fresh dill for garnish

For the Creamy Dill Yogurt Sauce

• 150 g full-fat Greek yogurt
• 1 tbsp fresh dill finely chopped
• 1 tbsp lemon juice
• 1 small clove garlic grated or minced
• A pinch of salt and pepper
• 1-2 tbsp water to thin if needed

Method

 

1. Marinate the Chicken: In a medium bowl, combine the chicken pieces with 120g Greek yogurt, the zest and juice of one lemon, minced garlic, olive oil, oregano, salt, and pepper. Stir well until every piece of chicken is coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
2. Cook the Quinoa: While the chicken is marinating, rinse the quinoa under cold water. Add the rinsed quinoa and the stock to a small saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until all the liquid has been absorbed. Fluff with a fork and set aside.
3. Prepare the Sauce and Vegetables: In a small bowl, whisk together all the ingredients for the Creamy Dill Yogurt Sauce: 150g Greek yogurt, chopped dill, lemon juice, grated garlic, salt, and pepper. Add a tablespoon of water at a time to reach your desired consistency. Prepare your vegetables by dicing the cucumber, halving the tomatoes, and slicing the red onion.
4. Cook the Chicken: Heat a large, non-stick frying pan over a medium-high heat. You don't need to add extra oil as there is some in the marinade. Add the chicken pieces in a single layer, being careful not to overcrowd the pan (work in batches if necessary).
5. Sear Until Golden: Cook the chicken for 5-7 minutes on each side, until it’s golden brown and cooked all the way through. The yogurt in the marinade will create a lovely crust. I find that turning the pieces only once helps to develop the best colour. According to the Food Standards Agency, chicken should be cooked until it's steaming hot with no pink meat inside.
6. Rest the Chicken: Once cooked, transfer the chicken to a plate and let it rest for a couple of minutes. This small step helps keep it juicy.
7. Assemble the Bowls: Divide the cooked quinoa among four bowls. Top with the fresh cucumber, tomatoes, and red onion. Arrange the cooked lemon dill chicken on top. Drizzle generously with the creamy dill yogurt sauce, sprinkle with crumbled feta (if using) and extra fresh dill. Serve immediately.

Notes

For meal prep, store the components separately in the refrigerator for up to 3 days. Combine and drizzle with sauce just before serving.

I really hope you enjoy making and eating these Lemon Dill Chicken Bowls. They are a true staple in my kitchen for a reason—they’re fresh, flavourful, and so satisfying. If you give this recipe a try, I would love to hear how it turned out for you. Please leave a comment and a rating below to let me know what you think!