Mediterranean Spiced Chicken Bowl with Creamy Dill Feta
Description
The dish delivers a satisfying mix of smoky, tangy, creamy, and fresh flavors inspired by Mediterranean cuisine.
- Time Required
Prep Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
Servings: 4 bowls
Difficulty: Easy–Medium
- Ingredients
Mediterranean Spiced Chicken
500 g (1 lb) boneless chicken breast or thighs, diced
2 tbsp olive oil
1 tsp paprika
1 tsp garlic powder
1 tsp dried oregano
½ tsp cumin
½ tsp coriander powder
½ tsp salt (adjust to taste)
½ tsp black pepper
½ tsp chili flakes (optional)
Juice of ½ lemon
Bowl Base
2 cups cooked rice, quinoa, or couscous
1 cup cherry tomatoes, halved
1 cucumber, diced
1 cup shredded lettuce or baby spinach
¼ red onion, thinly sliced
½ cup olives (optional)
¼ cup chopped parsley
Creamy Dill Feta Sauce
½ cup feta cheese, crumbled
½ cup Greek yogurt
1 tbsp olive oil
1 tbsp fresh dill, chopped (or 1 tsp dried dill)
1 garlic clove, minced
1–2 tbsp lemon juice
Salt and pepper to taste
2–3 tbsp water (to thin if needed)
Instructions
Step 1: Marinate the Chicken
In a bowl, combine olive oil, paprika, garlic powder, oregano, cumin, coriander, salt, pepper, chili flakes, and lemon juice.
Add diced chicken and toss well.
Let marinate for 10–15 minutes (or up to 2 hours for deeper flavor).
Step 2: Cook the Chicken
Heat a skillet over medium-high heat.
Cook chicken for 7–10 minutes, stirring occasionally, until golden and fully cooked.
Set aside.
Step 3: Prepare Creamy Dill Feta Sauce
Blend or whisk feta, Greek yogurt, olive oil, dill, garlic, and lemon juice.
Add water gradually until smooth and pourable.
Adjust salt and pepper to taste.
Step 4: Assemble the Bowls
Add rice or grains to serving bowls.
Arrange cooked chicken, tomatoes, cucumber, lettuce, onion, and olives on top.
Drizzle generously with creamy dill feta sauce.
Garnish with parsley and extra lemon if desired.
Step 5: Serve
Serve warm or at room temperature.
Serving Suggestions
Pair with warm pita bread or flatbread.
Add hummus or roasted vegetables for extra variety.
Serve with a light lemon drink or yogurt-based beverage.
Variations & Substitutions
Low-carb: Use cauliflower rice.
Vegetarian: Replace chicken with roasted chickpeas or grilled tofu.
Extra protein: Add boiled eggs or grilled halloumi.
Spicier: Add harissa paste or extra chili flakes.
Dairy-free: Use dairy-free yogurt and omit feta.
- Frequently Asked Questions
1. Can I make this ahead of time?
Yes. Store components separately in the refrigerator for up to 3 days. Assemble before serving.
2. How do I store leftovers?
Keep in an airtight container in the fridge for 3–4 days.
3. Can I freeze it?
The chicken freezes well for up to 2 months. The sauce and fresh vegetables are best made fresh.
4. What other grains can I use?
Bulgur, farro, brown rice, or couscous work well.
5. Can I use dried dill instead of fresh?
Yes, use one-third the amount of dried dill.
6. How do I make the sauce thinner?
Add water or lemon juice gradually until desired consistency.
- Nutritional Information (Approximate Per Serving)
Calories: 480–520 kcal
Protein: 38 g
Carbohydrates: 40 g
Fat: 20 g
Fiber: 4–6 g
Sugar: 5 g
Sodium: 600–750 mg