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–+ servings

Lemon Herb Chicken Farro Bowl

Mediterranean Chicken Farro Bowl with tzatziki, feta & fresh veggies—a healthy, balanced protein meal.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 1
Course: Main Course
Cuisine: Mediterranean
Calories: 420
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 pound chicken breasts
  • 3 tablespoons olive oil more for cooking
  • 1 lemon zest
  • 2 tablespoons lemon juice
  • 2 cloves garlic grated
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup farro
  • 3 cups water or stock
  • 1/2 teaspoon kosher salt
  • 1 pint cherry tomatoes halved
  • 1 seedless cucumber coarsely chopped
  • 1/2 cup kalamata olives
  • 1/2 red onion sliced
  • Tzatziki sauce
  • 1/4 cup crumbled feta cheese
  • Lemon wedges for serving
  • 1 cucumber
  • 1 clove garlic
  • 1 cup plain yogurt
  • 1/2 teaspoon salt
  • 1/2 teaspoon lemon juice
  • 1/4 teaspoon dried dill

Method
 

  1. In a large zip bag, combine chicken breasts, olive oil, lemon zest, lemon juice, garlic, oregano, salt, and pepper. Marinate in the refrigerator for at least 20 minutes, preferably 4 hours or overnight.
  2. Rinse and drain farro. Cook farro in a pot with salt and water or stock. Simmer for 30 minutes until tender. Drain off excess water.
  3. Heat olive oil in a skillet. Cook chicken breasts for 7 minutes on each side until internal temperature reaches 165F. Discard marinade. Rest chicken for 5 minutes before slicing.
  4. Grate cucumber and garlic. Combine with yogurt, salt, lemon juice, and dill. Refrigerate until serving.
  5. Create a base of farro in a bowl. Top with sliced chicken, tomatoes, cucumbers, olives, red onions, tzatziki sauce, and feta cheese. Serve with lemon wedges.

Nutrition

Calories: 420kcalCarbohydrates: 32gProtein: 32gFat: 18gSaturated Fat: 5gCholesterol: 90mgSodium: 780mgFiber: 6gSugar: 6g

Notes

Marinating Time: I always aim for at least four hours in the fridge, but overnight is where the magic happens.
The lemon and oregano really sink into the chicken, making it incredibly flavorful.
Farro Cooking Tip: Don't skip rinsing the farro before cooking.
It washes off excess starch and keeps the grains separate and fluffy instead of turning into a sticky mess.
Tzatziki Make-
Ahead: This sauce gets better after a few hours in the fridge, so I often make it the day before.
Just give it a good stir before serving, as the grated cucumber can release some water.
Chicken Resting: Letting the chicken rest for a full five minutes after cooking is non-negotiable.
If you slice it right away, all those beautiful juices will run out onto the cutting board instead of staying in the meat.
Vegetable Prep: I seed my cucumber before chopping it for the bowl to prevent the whole dish from getting watery.
It's a small step that makes a big difference in texture.
Storage: These bowls are fantastic for meal prep.
I store everything separately in the fridge, then assemble just before eating.
The farro keeps well for up to four days, and the tzatziki stays fresh for about a week.
Serving Suggestion: For a bit of extra brightness, I sometimes add a handful of fresh parsley or mint right before serving.
It adds a pop of color and a fresh herbal note that ties everything together.

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