Ingredients
Method
Marinate the chicken:
- 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.
Cook the farro:
- 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.
Cook the chicken:
- 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.
Make the tzatziki sauce:
- 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.
Assemble:
- 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
Marinating Time: I really recommend giving the chicken at least four hours in the marinade, but overnight is my secret for the most tender, flavorful meat.
Even twenty minutes works in a pinch though.
Farro Texture: I like to cook my farro like pasta in plenty of water, then drain any excess.
This keeps the grains separate and chewy rather than mushy, which is perfect for these bowls.
Chicken Resting: Letting the chicken rest for a full five minutes after cooking is non-negotiable for me.
It keeps all those juices locked in so every slice stays moist and delicious.
Make Ahead Prep: I often cook the farro and make the tzatziki a day ahead.
The farro reheats beautifully with a splash of water, and the tzatziki actually tastes better after the flavors meld overnight.
Tzatziki Variation: If I don't have fresh dill, I use a full teaspoon of dried dill instead of the quarter teaspoon.
It gives the sauce a brighter, more herbaceous kick.
Serving Idea: I love piling everything over a bed of fresh spinach or arugula for extra greens.
The warm farro and chicken slightly wilt the leaves, which is a lovely touch.
Storage Tip: Keep the components separate when storing leftovers.
The farro, chicken, and vegetables each stay fresh for about four days in airtight containers, and the tzatziki keeps for up to a week.
