Lemon Dill Chicken Bowl
A bright and satisfying low carb, high protein chicken bowl featuring marinated chicken, cauliflower rice, and a creamy yogurt sauce topped with fresh vegetables.
Ingredients
For the Chicken Marinade
- 2 large chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 2 cloves garlic, minced
- 1 tablespoon fresh dill, chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Bowl Assembly
- 2 cups cauliflower rice
- 1 cup cucumber slices
- 1 large avocado, sliced
- ½ cup cherry tomatoes, halved
- ½ cup Greek yogurt
- 1 tablespoon lemon juice
- 1 teaspoon fresh dill, chopped
- pinch salt
Instructions
Marinate the Chicken
- In a bowl, combine olive oil, fresh lemon juice, lemon zest, minced garlic, chopped dill, salt, and black pepper. Whisk until well blended. Add chicken breasts and coat them in the marinade. Let sit for at least 15 minutes.
Cook the Chicken
- Heat a skillet or grill pan over medium heat. Cook the marinated chicken for about 6–7 minutes on each side until golden-brown and firm. Let rest for 5 minutes before slicing.
Prepare the Cauliflower Rice
- In a separate skillet, heat a bit of olive oil over medium heat. Sauté cauliflower rice for 3–4 minutes until tender but slightly firm. Season lightly with salt.
Make the Yogurt Sauce
- In a small bowl, combine Greek yogurt, lemon juice, chopped dill, and a pinch of salt. Stir until smooth.
Assemble the Bowl
- Divide cauliflower rice among bowls. Top with sliced chicken, cucumber, avocado, and cherry tomatoes. Drizzle with dill yogurt sauce and serve immediately.
Notes
Let the chicken marinate for at least 15 minutes for best flavor. Use fresh dill and adjust seasonings to taste.