Healthy Chicken Farro Bowl with Tzatziki
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
Tried this recipe?
Let us know how it was!What Is a Mediterranean Chicken Farro Bowl?
Ever stare at a $14 grain bowl and wonder if you can make it at home? I used to order the Panera Mediterranean bowl every week. I mean, every single week. Until I realized I was paying restaurant prices for what’s basically a really good fridge cleanout. This Mediterranean Chicken Farro Bowl is my answer to that $14 question. And honestly, it’s faster, fresher, and just as satisfying.
This bowl has everything you want in a healthy meal. Chewy, nutty farro. Juicy, herby chicken. Crunchy cucumbers and burst cherry tomatoes. Briny kalamata olives and creamy feta. Plus a bright lemon dill dressing that ties it all together. You’ll make it once and wonder why you ever paid for takeout.
The best part? It comes together in about 35 minutes. That’s less time than waiting for delivery. And during these cooler LA spring evenings when we actually use our ovens, it’s the perfect cozy-but-light dinner.
Key Ingredients for Your Mediterranean Chicken Farro Bowl
Let’s talk about what goes into this bowl. You’ll find most of these at your regular Ralphs or Vons run. I grab the farro from the bulk bins at Whole Foods, but Trader Joe’s has a great quick-cook version too.
The chicken is simple. Boneless skinless breasts, olive oil, lemon zest and juice, garlic, dried oregano, salt, and pepper. That’s it. No complicated marinade. The farro needs water or stock, and you’ll want kosher salt for the cooking water.
For the vegetables, go with cherry tomatoes, seedless cucumber, kalamata olives, and red onion. The dressing is a quick tzatziki situation. Cucumber, garlic, plain yogurt, salt, lemon juice, and dried dill. Plus crumbled feta for topping and lemon wedges for serving.
I know this seems like a lot of ingredients, but most are pantry staples. And the beauty of this Mediterranean Chicken Farro Bowl is that you can swap things based on what looks good at the farmers market.
How to Make a Mediterranean Chicken Farro Bowl
The key to this recipe is timing. Get the farro going first, then the chicken, then the veggies. Everything comes together at the end.
Start by marinating the chicken. Mix olive oil, lemon zest, lemon juice, minced garlic, dried oregano, salt, and pepper in a bowl. Add the chicken breasts and let them sit. I’ve found that even 15 minutes makes a difference, but if you’ve got time, let it go for a few hours in the fridge. Just don’t forget to discard the marinade before cooking.
While the chicken marinates, cook the farro. Rinse it first, then add it to a pot with water or stock and a pinch of kosher salt. Bring it to a boil, then reduce to a simmer. Here’s the thing about farro. It takes about 30 minutes, but you want it to be chewy, not mushy. Trust me on this. I’ve made the mistake of overcooking it and ending up with sad, gluey grains. You want it to have a little bite, like al dente pasta.
For the chicken, I prefer grilling or pan-searing. Get a grill pan or skillet hot, add a little oil, and cook the chicken for about 7 minutes per side. You’re looking for an internal temperature of 165F. The outside should be golden brown with those beautiful char marks. Let it rest for 5 minutes before slicing. This is not being fussy, it’s the difference between juicy chicken and dry chicken.
While everything cooks, prep your vegetables. Halve the cherry tomatoes, dice the cucumber, slice the red onion thinly, and pit the olives if they’re not already pitted. For the tzatziki, grate the cucumber, squeeze out the excess water, and mix it with yogurt, minced garlic, salt, lemon juice, and dried dill. It’s that simple.
When the farro is done, drain any excess liquid and let it cool slightly. Slice the chicken against the grain into strips. Now comes the fun part.
Recipe Variations for Your Mediterranean Chicken Farro Bowl
This recipe is endlessly adaptable. I mean, you could make it every week for a month and never have the same bowl twice.
Not a fan of chicken? Swap it for chickpeas. Just drain and rinse a can, toss them with the same marinade, and roast at 400F for 20 minutes. They get crispy on the outside and stay creamy inside. Perfect.
Want to switch up the grain? Farro is great, but quinoa, bulgur, barley, or brown rice all work. The cooking times will vary, so check the package. For a gluten-free option, go with quinoa or certified gluten-free oats.
Add more veggies if you’ve got them. Bell pepper, spinach, or roasted broccoli all work well. I’ve added roasted asparagus when it’s in season and it’s amazing. The key is to keep things fresh and crunchy to contrast with the chewy farro.
For extra crunch, throw on some toasted almonds or walnuts. And if you want to make it a build-your-own bowl situation, set everything out and let everyone assemble their own. It’s great for dinner parties.
Tips for the Best Mediterranean Chicken Farro Bowl
Here’s what I wish someone had told me before I started making grain bowls. These tips will save you time and frustration.
Cook your grain and protein in advance. This is the biggest time-saver. Make a big batch of farro on Sunday and cook extra chicken for the week. Then you can assemble bowls in 5 minutes flat. I do this every Sunday and it’s a game-changer for lunch.
Marinate the chicken for at least 4 hours if you can. The flavor really penetrates. But even 15 minutes works in a pinch. The lemon and oregano are the stars here, so don’t skimp on them.
Don’t forget to discard the marinade. I know it’s tempting to use it for basting, but it’s been in contact with raw chicken. Just toss it.
Cook farro like rice. Use a 3:1 ratio of liquid to farro. Simmer for about 30 minutes, then let it rest for 5 minutes off the heat. Fluff with a fork. You’ll know it’s done when it’s tender but still has a little chew.
Cook chicken to 165F. Use a meat thermometer. It’s the only way to be sure. About 7 minutes per side on medium-high heat should do it.
For meal prep, store everything separately. Cook the farro and chicken ahead, chop the vegetables, and keep the dressing and feta in separate containers. Assemble when you’re ready to eat. This prevents sogginess and keeps everything fresh.
Common Mistakes & Fixes
Mistake: The farro is mushy.
Solution: You probably used too much water or cooked it too long. Use a 3:1 ratio and check it at 25 minutes. It should be tender but still have a noticeable chew.
Mistake: The chicken is dry.
Solution: You either overcooked it or didn’t let it rest. Cook to exactly 165F and let it rest for 5 minutes before slicing. The juices need time to redistribute.
Mistake: The bowl is soggy.
Solution: You assembled it too early or didn’t drain the vegetables properly. Pat the cucumber dry with paper towels and keep the dressing separate until serving.
How to Serve Your Mediterranean Chicken Farro Bowl
Picture this. A bed of warm, nutty farro. Topped with sliced herby chicken, crunchy cucumber, burst cherry tomatoes, briny olives, and a generous crumble of feta. Then you pour that creamy lemon dill tzatziki over everything and watch it all glisten.
That first bite is pure magic. Tangy, salty, fresh, and satisfying. The textures are everything. Chewy farro, tender chicken, crunchy vegetables, creamy dressing. It’s a party in your mouth, honestly.
Serve it with lemon wedges on the side for squeezing. I like to add a sprinkle of fresh parsley or mint if I’ve got it. And if you want to round out the meal, pita chips or warm pita bread on the side are perfect for scooping up every last bit.
This bowl works for lunch, dinner, or even a hearty brunch. It’s light enough for spring but satisfying enough to keep you full for hours. And it looks beautiful on the plate, which never hurts.
How to Store Leftover Mediterranean Chicken Farro Bowl
Here’s the deal with storing this bowl. You need to keep everything separate. I know it’s tempting to just throw it all in one container, but that’s how you end up with sad, soggy leftovers.
Store the cooked farro and chicken together in one airtight container. They reheat well together. Keep the vegetables in a separate container. And the tzatziki and feta need their own containers too. They’ll last about 3 days in the fridge.
For reheating, microwave the farro and chicken until warm. About 1-2 minutes should do it. Then add the cold vegetables, dressing, and feta. The contrast of warm grains and cold veggies is part of what makes this bowl so good.
You can also enjoy this bowl cold. It’s fantastic as a cold lunch on a warm day. Just assemble everything and dig in. The flavors actually get better after a day in the fridge.
I don’t recommend freezing this one. The vegetables will get watery and the farro will lose its texture. Stick to making it fresh or storing for up to 3 days.
Frequently Asked Questions
Final Thoughts
When you make this Mediterranean Chicken Farro Bowl, you’ll see why it’s become my weekly staple. It’s the kind of meal that makes you feel good about what you’re eating without feeling like you’re missing out. The flavors are bright, the textures are satisfying, and it comes together faster than delivery.
Make it this Sunday and let me know how it turns out. Tag me on Instagram with your creation. I’d love to see your twist on it. Maybe you add extra olives or swap the chicken for chickpeas. Maybe you pile on the feta like I do.
Here’s to homemade meals that taste like a vacation. You’ve got this.
For more inspiration, check out my Pinterest boards for endless grain bowl ideas.
Source: Nutritional Information
Are grain bowls like this Mediterranean Chicken Farro Bowl healthy?
Absolutely. This bowl is packed with lean protein from the chicken, fiber-rich whole grains from the farro, and tons of fresh vegetables. The yogurt-based tzatziki is lighter than creamy dressings. It’s a balanced meal that’ll keep you full and energized without weighing you down.
Can I make this Mediterranean Chicken Farro Bowl ahead of time?
Yes, and I actually recommend it. Cook the farro and chicken up to 3 days ahead. Chop the vegetables and make the tzatziki the day before. Store everything separately in the fridge. When you’re ready to eat, just reheat the grains and chicken, then assemble with the cold veggies and dressing. It’s perfect for meal prep.
