In a mixing bowl, combine fresh lemon juice, chopped dill, olive oil, minced garlic, and a generous sprinkle of salt and pepper. Add the boneless, skinless chicken breasts to the mixture, making sure they are well-coated. Cover and let it marinate in the refrigerator for at least 30 minutes, or up to 12 hours.

While the chicken marinates, prepare your base by cooking quinoa or rice according to the package instructions. Quinoa typically takes about 15 minutes.

Preheat your grill to medium heat. Once heated, remove the chicken from the marinade and grill for approximately 6-7 minutes per side or until the internal temperature reaches 165°F.

While the chicken is grilling, wash and chop the fresh veggies: dice the cucumber, halve the cherry tomatoes, and slice the red onion. Set the prepped veggies aside.

Once the chicken is grilled and slightly cooled, slice it into strips. In serving bowls, place the cooked quinoa or rice at the base, then arrange the chicken slices and fresh veggies on top.

If desired, drizzle the bowls with your homemade lemon-dill dressing. Serve warm or at room temperature.