Chicken · dinner · keto

Lemon-Dill Chicken Bowls

If you had to choose only one herb to eat for the rest of your life, what would it be?

Hands down, mine would be dill. Basil is a close second, but dill takes the prize. I use more dill weed than I do any other dried or fresh herb. Dill on my eggs, tuna salad, vegetable dishes, chicken, fish. It’s a versatile, fragrant, and peppy herb.

I’ve noticed more herbs, throughout the years, going out of style. When was the last time you used ‘savory’? How about tarragon? Marjoram?

Basil, thyme, parsley, and rosemary are all staples. Everything else has kind of fallen by the wayside when it comes to modern cooking. I’m here to advocate that this does NOT happen to dill.

For my latest bowl invention, I went with a zippy springtime vibe. Fresh dill in a creamy lemon sauce, fresh green beans, lemon-pepper chicken—all the good stuff. I found some delicious goat cheese at the grocery store and threw in some roasted red bell peppers for added color. Perfection.

This creamy lemon-dill sauce I made uses raw eggs. It’s an emulsion just like mayonnaise: egg yolks & oil. Make sure to whisk vigorously to get the sauce going. After that, just refrigerate until you need to use it to top your bowls. It should stay good, sealed in a air-tight container, for 3-4 days in the fridge.

If you’re still worried about consuming raw eggs, then make this into a vinaigrette: use all of the same sauce ingredients except for the raw eggs, and instead whisk in 2 tablespoons of white or apple cider vinegar. No you have a zesty lemon-dill vinaigrette that’s easy as pie to make!

Enjoy!

Lemon-Dill Chicken Bowls

  • Servings: 4
  • Difficulty: Medium
  • Print

Sliced lemon-pepper chicken in a creamy lemon-dill sauce, served with cauliflower rice, goat cheese, blanched green beans and roasted red peppers.

Ingredients

  • 3 large chicken breast
  • 1 TBS. olive oil
  • 2 TBS. lemon-pepper seasoning
  • salt
  • 1 lb. fresh green beans, ends trimmed
  • 1/2 cup goat cheese
  • 1/2 cup roasted red peppers
  • 14 oz. cauliflower rice, cooked according to package instructions
  • 3-4 green onions, sliced

For the creamy lemon-dill sauce:

  • 2 egg yolks
  • 1/4 cup chopped fresh dill, or 2 TBS. dried dill
  • Juice of 1 lemon
  • 1 clove garlic, minced
  • salt
  • 3 TBS. olive oil

Directions

  1. Season chicken with lemon-pepper seasoning and salt. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned on both sides and cooked through, about 8 minutes per side (depending on the thickness of the breast).
  2. Meanwhile, heat a large pot of salted water to a boil. Add green beans and boil for 2-3 minutes. Drain and run cold water over the boiled green beans.
  3. Make the creamy lemon-dill sauce: whisk together yolks, dill, lemon juice and garlic and salt. Slowly drizzle in olive oil, whisking vigorously. Set aside until ready to use.
  4. Slice cooked chicken breasts. Make the bowls: start with a bed of cauliflower rice, then top with chicken, green beans, goat cheese and red peppers. Drizzle sauce over chicken and top with sliced green onions. Serve.

Step-By-Step Instructions

Season chicken with lemon-pepper seasoning and salt. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned on both sides and cooked through, about 8 minutes per side (depending on the thickness of the breast).

Meanwhile, heat a large pot of salted water to a boil. Add green beans and boil for 2-3 minutes. Drain and run cold water over the boiled green beans. Make the creamy lemon-dill sauce: whisk together yolks, dill, lemon juice and garlic and salt. Slowly drizzle in olive oil, whisking vigorously. Set aside until ready to use.

Slice cooked chicken breasts. Make the bowls: start with a bed of cauliflower rice, then top with chicken, green beans, goat cheese and red peppers. Drizzle sauce over chicken and top with sliced green onions. Serve.

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