Mediterranean Chicken Farro Bowls

★★★★★
5 from 5 reviews

This Mediterranean Chicken Farro Bowl recipe is the perfect

chicken bowl recipe to meal prep because it’s simple, fast, and
fresh!

Author: Laura Fuentes

Yield: 4 Servings 1x
Cuisine: Mediterranean

Ingredients

SCALE 1x 2x 3x

FOR THE BOWLS

1 cup cooked Bob’s Red Mill Farro

3 cups water or stock
1/2 teaspoon salt
1 pound boneless skinless chicken breasts (2 large breasts))
3 tablespoons olive oil
Zest of 1 lemon
2 tablespoons lemon juice
2 cloves garlic, grated
1 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 tablespoon olive oil
1 pint cherry tomatoes, halved
2 cups chopped cucumber
1 cup kalamata olives, pitted and sliced
1/2 red onion, sliced
1 cup tzatziki sauce
1/2 cup crumbled feta cheese
Lemon wedges, for serving
Fresh dill and parsley, for garnish, optional

TZATZIKI SAUCE

1 cucumber
1 garlic clove
1 cup plain yogurt
1/2 teaspoon salt
1/2 teaspoon lemon juice
1/4 teaspoon dried dill

Instructions
FOR THE BOWLS

1. Rinse and drain farro. Place farro in a pot with salt and enough water or stock to cover it.
Bring it to a boil; reduce heat to medium-low and simmer for 30 minutes. Drain off any
excess water.
2. For the chicken: In a gallon size zip bag, combine chicken breasts, olive oil, lemon zest,
lemon juice, garlic, oregano, salt, and pepper. Marinate for 4 hours or overnight.
3. In a large skillet, heat olive oil over medium-high heat, add the chicken breasts into the
skillet and cook for 7 minutes, flip, and continue to cook for another 5-7 minutes until the
internal temperature has reached 165. Discard marinade.
4. Remove chicken from pan and wait 5 minutes before slicing.
5. To assemble the Greek bowls; place a bed of farro at the bottom of your bowl or meal prep
container. Top with sliced chicken, tomatoes, cucumber, olives, red onion, tzatziki sauce,
and feta cheese. Sprinkle some parsley and dill and serve with lemon wedges.

TZATZIKI SAUCE

1. Line a large bowl with a mesh strainer, place a paper towel into the strainer.
2. Use a cheese grater to grate the cucumber and garlic clove, transfer to the straiiner to
remove the excess moisture.
3. In a medium bowl combine the shredded cucumber, garlic, yogurt, salt, lemon juice, and
dill. Stir to combine and refrigerate for an hour before serving.

Nutrition
Serving Size: 1 bowl Calories: 585 Sugar: 4.1g
Sodium: 1106.3mg Fat: 30.4g Saturated Fat: 6.4g
Trans Fat: 0g Carbohydrates: 45.5g Fiber: 8.8g
Protein: 35.9g Cholesterol: 99.4g

Did you make this recipe?

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Find it online: https://www.laurafuentes.com/mediterranean-chicken-farro-bowl/

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