Lemon-Herb Chicken and Farro Bowl

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This vibrant Mediterranean grain bowl showcases tender, herb-marinated chicken over hearty farro with a bright lemon-herb dressing. Crisp cucumber, juicy cherry tomatoes, briny olives, and creamy feta create layers of texture and flavor in just 40 minutes.

Nutrition Facts

Per serving (estimated)

• 520 kcalCalories
• 18 gFat
• 6 gSaturated Fat
• 54 gCarbs
• 5 gFiber
• 8 gSugar
• 32 gProtein
• 680 mgSodium
• 850 mgPotassium
• 110 mgCalcium
• 5 mgIron
• 12 mgVitamin C
• 95 mcgVitamin A

Ingredients

For the Farro

• 1½ cups farro, rinsed
• 3 cups water or low-sodium chicken broth
• ½ teaspoon kosher salt

For the Lemon-Herb Chicken

• 1¼ pounds boneless, skinless chicken thighs
• 2 tablespoons extra-virgin olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme
• Zest of 1 lemon
• 2 tablespoons fresh lemon juice
• Kosher salt and black pepper

For the Vegetable Toppings

• 1 medium cucumber, diced
• 2 cups cherry tomatoes, halved
• ½ small red onion, thinly sliced
• ½ cup pitted kalamata olives, halved
• 4 ounces feta cheese, crumbled
• ¼ cup fresh flat-leaf parsley, chopped
• 2 tablespoons fresh mint, thinly sliced

For the Lemon-Herb Dressing

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• 1 clove garlic, grated
• Kosher salt and black pepper to taste

Directions

1. In a medium saucepan, combine farro with water or broth and salt. Bring to a boil, reduce heat, cover, and simmer until tender, about 25 minutes. Drain any excess liquid and let cool slightly.
2. While farro cooks, pound chicken thighs to even thickness. In a bowl, whisk together 2 tablespoons olive oil, minced garlic, oregano, thyme, lemon zest, and lemon juice. Season with salt and pepper, then toss chicken in the marinade.
3. Heat a large skillet over medium-high heat with 1 tablespoon olive oil. Cook marinated chicken 5-6 minutes per side until golden brown and cooked through (165°F internal temperature). Let rest 5 minutes, then slice into strips.
4. Prepare all vegetable toppings while chicken cooks: dice cucumber, halve cherry tomatoes, thinly slice red onion, and halve olives. Chop parsley and mint.
5. Make the dressing by whisking together 3 tablespoons olive oil, 2 tablespoons lemon juice, honey, Dijon mustard, and grated garlic. Season with salt and pepper.
6. To assemble bowls, divide warm farro among four bowls. Arrange sliced chicken, cucumber, tomatoes, red onion, and olives over the farro. Sprinkle with crumbled feta, parsley, and mint.
7. Drizzle the lemon-herb dressing generously over each bowl and serve immediately.

Cook’s Notes

• Farro can be cooked ahead of time and stored in the refrigerator for up to 4 days—just reheat gently before assembling bowls.
• If you prefer breast meat, substitute chicken breasts but watch cooking time as they cook faster.
• Add a handful of toasted pine nuts or walnuts for extra crunch and healthy fats.
• Leftover assembled bowls store well refrigerated for 2 days, but add feta and fresh herbs just before serving to maintain texture.
• Use pre-riced cauliflower or roasted chickpeas as a lower-carb grain alternative if desired.