Lemon Herb Chicken Farro Bowl
Ingredients
Method
- In a large zip bag, place the chicken breasts, olive oil, lemon zest, lemon juice, garlic, oregano, salt, and pepper. Marinate in the refrigerator for at least 20 minutes, ideally 4 hours or overnight.
- Rinse and drain farro. Place farro in a pot with salt and water or stock. Bring it to a boil, reduce heat to medium-low, and simmer for 30 minutes until the grain is tender. Drain off any excess water.
- In a large skillet, heat olive oil over medium-high heat, place the chicken breasts on the hot surface, and cook the first side for 7 minutes. Flip the chicken breast over and continue to cook for an additional 5-7 minutes until the internal temperature has reached 165F. Discard the marinade.
- Remove chicken from pan onto a plate and wait 5 minutes before slicing.
- Grate the cucumber on top of a couple of paper towels. Once grated, squeeze any excess moisture over the sink and transfer the grated cucumber into a bowl. Grate the garlic clove in the bowl. yogurt, salt, lemon juice, and dill. Stir to combine and refrigerate until ready to serve.
- In a bowl, make a base of farro. Top with sliced chicken, tomatoes, cucumber slices, olives, red onion, tzatziki sauce, and feta cheese. Serve with lemon wedges.
Nutrition
Notes
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Let us know how it was!Why You’ll Love This Mediterranean Chicken Farro Bowl
Ever find yourself starving but wanting something that doesn’t weigh you down? I know that feeling all too well. You want a meal that’s satisfying, but you don’t want that heavy, sluggish feeling afterwards. That’s exactly where this Mediterranean Chicken Farro Bowl comes in. Honestly, it’s one of those recipes that feels like a cheat code. It’s packed with flavor, it’s surprisingly easy to throw together, and it looks like something you’d pay $18 for at a fancy cafe.
I mean, think about it. You’ve got perfectly seasoned chicken, nutty and chewy farro, crisp cucumber, juicy tomatoes, and briny olives. All of it gets tied together with a cool, herby tzatziki sauce. It’s a bowl full of textures and bright, fresh flavors. And the best part? You can have it on the table in about 45 minutes. This bowl changed my lunch game, and I think it might change yours. It’s my go-to for meal prep, a quick weeknight dinner, or even when I want to impress someone without breaking a sweat.
This isn’t just another healthy chicken bowl recipe. It’s a complete experience. The smell of lemon and oregano as the chicken hits the pan will transport you. I promise. And the farro? It’s the unsung hero here. It’s got this amazing chew that soaks up all the lemon vinaigrette. You’re going to love this.
What Makes This the Perfect Bowl
So, what exactly goes into a great Mediterranean chicken bowl? For me, it’s all about balance. You need that hearty base, a flavorful protein, loads of fresh veggies, and a sauce that brings everything together. This recipe nails all of that. The farro gives you that satisfying whole grain base, the chicken is juicy and packed with Mediterranean spices, and the toppings add crunch, creaminess, and a pop of freshness.
I’ve tested a lot of grain bowls over the years. Some are just a sad pile of quinoa and sad vegetables. Not this one. This one is a celebration. The key is in the details. Toasting the farro before cooking it, marinating the chicken for even just 30 minutes, and using the best quality olives and feta you can find. These small steps make a huge difference. You’ll taste it in every single bite.
And honestly, if you’ve ever been intimidated by cooking farro, don’t be. It’s easier than rice. I’ll show you exactly how to get it perfectly tender every single time. No more mushy or crunchy grains. Just perfectly cooked farro that’s ready to be the star of your bowl.
Ingredients You’ll Need
Let’s talk about what you need to make this happen. The ingredient list is simple, but each one plays a part. You’ve got your chicken breasts, which are the main protein. Then you have the farro, which is the hearty base. For the Mediterranean flavors, you’ll need good olive oil, fresh lemon juice and zest, garlic, and dried oregano. That’s the backbone of the marinade and dressing.
For the bowl itself, you’ll load it up with cherry tomatoes, a seedless cucumber, kalamata olives, and some thinly sliced red onion. The tangy, creamy element comes from crumbled feta cheese and a homemade tzatziki sauce. The tzatziki is super simple, just cucumber, garlic, plain yogurt, a little lemon juice, and dried dill. It’s so much better than the store-bought stuff.
I like to get my ingredients from a few different spots. I’ll grab the chicken and produce from Ralphs or Vons. For the farro, I usually find a great selection at Trader Joe’s or Whole Foods. And for the feta and olives, I’ll sometimes hit up a specialty market or the olive bar at the grocery store. It makes a difference. Trust me on this.
How to Make Mediterranean Chicken Farro Bowls
Alright, let’s get into the actual cooking. The process is pretty straightforward, but I want to walk you through the steps that make this recipe foolproof. First, you’ll start with the chicken. I like to pound my chicken breasts to an even thickness. This ensures they cook evenly and stay juicy. No more dry, uneven chicken. Then, you’ll mix up a simple marinade with olive oil, lemon juice, lemon zest, minced garlic, dried oregano, salt, and pepper.
Here’s a tip I learned from testing: if you have the time, let the chicken marinate for at least 30 minutes. Two to four hours is even better. You can even marinate it overnight, but if you do, add the lemon juice only about an hour before cooking. The acid can start to break down the chicken if it sits too long. For the most flavorful chicken, I aim for about 4 hours. It’s worth the wait.
While the chicken is marinating, you can cook the farro. Rinse it first, just like you would rice. Then, I toast it in a pot with a little olive oil for about a minute. This brings out this amazing nutty flavor. It’s a game changer. After that, add your water or stock, a pinch of kosher salt, and bring it to a boil. Then, reduce the heat to a simmer, cover, and let it cook for about 20 to 30 minutes. The farro should be tender but still have a pleasant chew. Drain any excess liquid and fluff it with a fork.
Pro Cooking Tips
Now, for the chicken. Once it’s done marinating, heat a grill pan or a skillet over medium-high heat. Add a little olive oil. Cook the chicken for about 5 to 7 minutes per side, depending on the thickness. You want it golden brown and cooked through. The internal temperature should reach 165 degrees Fahrenheit. Here’s a really important step: let the chicken rest for 5 to 10 minutes before slicing. This keeps all the juices inside. I learned this the hard way after serving dry chicken one too many times.
While the chicken rests, you can assemble the rest of your bowl. Chop your cucumber, halve your cherry tomatoes, slice your red onion, and pit your olives. If you’re making the tzatziki, you’ll want to grate the cucumber and squeeze out the excess water. Then mix it with yogurt, minced garlic, lemon juice, dried dill, and a pinch of salt. That’s it. It’s so simple and so good.
One more thing about the farro. Don’t forget to discard the marinade from the chicken! It’s important for food safety. Just a little reminder.
Recipe Variations
This Mediterranean Chicken Farro Bowl is incredibly versatile. You can customize it in so many ways. If you want to make it vegetarian, just swap the chicken for a can of chickpeas. Roast them with the same oregano and lemon seasoning. It’s amazing. You can also add more vegetables. Some great additions are chopped bell pepper, spinach, or even roasted sweet potatoes.
For the grain, you can absolutely use quinoa or brown rice instead of farro. Just make sure it’s cooked properly. If you’re looking for a low-carb option, serve it over cauliflower rice. It works beautifully. And for some extra crunch, top your bowl with some toasted almonds or pumpkin seeds. I love adding a little texture.
If you want a little heat, add some red pepper flakes to the chicken marinade. Or you can even drizzle a little harissa on top for a sweet, smoky kick. The possibilities are endless. Don’t be afraid to make it your own.
How to Serve Farro Bowls
Serving these bowls is half the fun. I like to set everything up self-serve style so everyone can build their own bowl. It’s perfect for a casual dinner with friends or family. Start with a generous scoop of the warm farro. Then, add slices of the juicy chicken. Pile on the cucumber, tomatoes, olives, and red onion. Sprinkle a generous amount of crumbled feta cheese on top.
The final touch is a big dollop of that creamy tzatziki sauce. You can also drizzle a little extra lemon vinaigrette over everything if you want. Serve it with a lemon wedge on the side. It’s a beautiful, colorful meal that looks like it came from a restaurant. I love serving it with a side of warm pita bread for dipping.
Picture this: fluffy farro, juicy chicken pieces, roasted peppers, a sprinkle of feta, and a drizzle of lemony dressing. The sizzle as the chicken hits the pan, the bright scent of oregano. Now gently toss everything together. It’s like edible art. It’s a meal that feels both indulgent and healthy. You’ll be proud to serve this.
Meal Prep and Storage
These bowls are a meal prepper’s dream. They’re great for making ahead and enjoying throughout the week. You can prep all the components separately and then assemble them when you’re ready to eat. The farro and chicken will keep well in the fridge for up to 4 days. The chopped veggies will stay fresh for about 2 to 3 days.
For the best results, I recommend storing everything in separate containers. Layer the cooked farro and chicken in your meal prep containers. Then, pack the cucumber, tomato, olives, and red onion in another container. Keep the feta cheese and tzatziki sauce in separate small containers. This way, nothing gets soggy.
When you’re ready to eat, you can enjoy this salad cold or reheat it. To reheat, just microwave the farro and chicken for about a minute or two. Then, add your cold toppings and the sauce. It’s that simple. For a more thorough reheat, you can warm the chicken and farro in a skillet with a splash of water. This helps bring back some moisture.
Frequently Asked Questions
Common Mistakes & Fixes
Mistake: The chicken is dry.
Solution: This usually happens when you overcook it. Use a meat thermometer. Cook to 165°F, then let it rest for 5 to 10 minutes before slicing. This keeps the juices inside.
Mistake: The farro is mushy or crunchy.
Solution: For mushy farro, you used too much water or cooked it too long. For crunchy farro, you didn’t cook it long enough. Use a 1:3 ratio of farro to water and simmer for 20 to 30 minutes. Taste it as you go.
Mistake: The tzatziki sauce is too thin.
Solution: The cucumber has too much water. Grate the cucumber, then squeeze it in a clean kitchen towel or paper towel to remove as much liquid as possible before mixing it with the yogurt.
Mistake: The bowl is bland.
Solution: Don’t forget to season each component. Salt the farro cooking water, season the chicken well, and add a little salt and pepper to your chopped vegetables. A good lemon vinaigrette also helps.
When you serve this, everyone will ask for the recipe. It’s one of those dishes that looks and tastes like a lot more effort than it actually is. I hope you love making this as much as I do. Tag me on Instagram with your bowls. I love seeing your creations. One bowl, and you’ll be hooked. Let’s cook.
For more inspiration, check out my Pinterest boards.
Source: Nutritional Information
