My Go-To Sunshine in a Bowl: Hellenic Chicken & Farro Feast!

Some recipes feel like a warm hug, while others are like a burst of pure sunshine – this Hellenic Chicken & Farro Feast undoubtedly falls into the latter category! I vividly recall the first time I perfected this combination. It was a hectic weeknight, I was yearning for something fresh yet fulfilling, and a culinary escape to the Mediterranean felt like the perfect solution. The vibrant lemon, fresh herbs, succulent chicken, and that luscious cucumber-mint sauce… it was truly love at first bite! Since then, it has become a cherished staple in our home.

Whether you’re searching for a healthy and satisfying lunch, a light yet flavorful dinner, or an impressive dish to serve guests that won’t keep you tethered to the kitchen for hours, this recipe is your answer. It’s brimming with goodness and tastes like an instant trip to a Greek island.

Why You’re Going to LOVE This Recipe

I know, I know – there are countless bowl recipes out there. But here’s what makes this Hellenic Chicken & Farro Feast a true standout:

A Flavor Explosion: Imagine tender, marinated chicken infused with zesty lemon, aromatic garlic, and smoky paprika, perfectly complemented by nutty farro, crisp vegetables, salty feta, and an irresistible homemade tzatziki. It’s a harmonious symphony of tastes and textures!
Wholesome & Satisfying: This isn’t one of those “healthy” meals that leaves you feeling hungry an hour later. The combination of protein-rich chicken, fiber-packed farro, and healthy fats will keep you feeling good and energized.
Surprisingly Simple to Whip Up: Don’t let the stunning final presentation deceive you. The steps are straightforward, and each component comes together with relative ease. It’s perfect for a weeknight wonder or a relaxed weekend culinary adventure.

What You’ll Need: The Ingredient Line-Up

Here’s your shopping list. Prioritize fresh ingredients whenever possible – it truly elevates the flavors!

For the Chicken & Marinade:

12 ounces boneless, skinless chicken breasts (about 2 medium breasts), cut into 1-inch pieces or left whole – Your choice on cutting now or slicing after cooking!
2 ¼ tablespoons olive oil, plus more for cooking – Good quality extra virgin olive oil is lovely here.
Zest of 1 small lemon
1 ½ tablespoons fresh lemon juice – Freshly squeezed is always best!
1-2 cloves garlic, finely minced or grated
¾ teaspoon dried oregano
½ teaspoon smoked paprika – This adds a lovely warmth and color.
Generous ¼ teaspoon salt
⅛ teaspoon black pepper

For the Farro:

¾ cup farro – If you haven’t tried farro, you’re in for a treat! It’s wonderfully chewy.
2 ¼ cups water or vegetable/chicken stock – Stock adds a little extra flavor.
Generous ¼ teaspoon kosher salt

For the Creamy Cucumber-Mint Sauce (Tzatziki):

1 small cucumber (or ¾ of a medium cucumber)
1 small garlic clove, very finely minced or grated
¾ cup plain yogurt (whole milk or Greek style recommended) – Greek yogurt makes it extra thick and creamy!
Generous ¼ teaspoon salt
Generous ¼ teaspoon fresh lemon juice
⅛ teaspoon dried dill – Fresh dill is great too, use about ½ teaspoon chopped if you have it.
1 tablespoon fresh mint, finely chopped – Don’t skip the fresh mint, it’s a game changer!

For Assembling the Bowls:

1 ½ cups whole cherry or grape tomatoes, halved
1 small seedless cucumber, coarsely chopped
⅜ cup (6 tablespoons) Kalamata olives, halved or left whole – Those briney little flavor bombs!
¼ large red onion (or ½ small red onion), thinly sliced
3 tablespoons crumbled feta cheese – Go for a block and crumble it yourself for the best taste.

Let’s Get Cooking: Step-by-Step to Your Feast!

Alright, roll up those sleeves, and let’s make some magic!

Prepare the Chicken Marinade: Combine the chicken pieces or whole breasts in a resealable bag or a bowl. Add the 2 ¼ tablespoons of olive oil, zest of the small lemon, 1 ½ tablespoons of fresh lemon juice, minced garlic, dried oregano, smoked paprika, generous ¼ teaspoon of salt, and ⅛ teaspoon of black pepper. Seal the bag (or cover the bowl), ensuring the chicken is well-coated. Let it rest and marinate in the refrigerator for a minimum of 20 minutes. For enhanced flavor, you can marinate for up to 4 hours or even overnight – the longer, the better (within reason!).
Cook the Farro: Rinse the farro thoroughly under cold running water using a fine-mesh sieve, then let it drain. Transfer the rinsed farro to a medium saucepan. Pour in the 2 ¼ cups of water or stock and add the generous ¼ teaspoon of kosher salt. Bring the mixture to a rolling boil over high heat. Once boiling, immediately reduce the heat to a medium-low setting, cover the saucepan with a lid, and let it simmer gently for 25-30 minutes, or until the farro grains are pleasantly chewy and tender. After cooking, drain off any remaining liquid.
Cook the Chicken: While the farro simmers, cook the chicken. Warm a thin layer of additional olive oil in a spacious skillet or frying pan over a medium-high flame. Carefully lay the marinated chicken (pieces or whole breasts) in the hot skillet, ensuring not to overcrowd the pan (cook in batches if necessary – this helps get a nice sear!). Cook for about 6-7 minutes on the initial side until nicely browned. Turn the chicken over and continue to cook for another 5-7 minutes on the second side, or until cooked through. Confirm the chicken is cooked by checking that its internal temperature registers $16 5^{\circ} F$ ( $7 4^{\circ} C$ ) using a meat thermometer. If using whole breasts, remove them from the pan. Discard any leftover marinade.
Rest and Slice the Chicken (if cooked whole): Transfer the cooked chicken breasts to a clean cutting board or plate. Allow them to rest for at least 5 minutes; this helps keep the chicken juicy! After resting, slice the chicken against the grain into strips suitable for the bowls. If you cooked chicken pieces, you can skip this step.
Prepare the Creamy Cucumber-Mint Sauce: Shred the small cucumber using the large holes of a box grater directly onto a clean kitchen towel or several layers of strong paper towels. Gather the grated cucumber in the towel and firmly wring out as much excess liquid as possible over a sink – seriously, squeeze it like you mean it! This is the secret to a non-watery tzatziki. Place the drier, grated cucumber into a medium bowl. To this, add the very finely minced small garlic clove, ¾ cup of plain yogurt, generous ¼ teaspoon of salt, generous ¼ teaspoon of fresh lemon juice, ⅛ teaspoon of dried dill, and 1 tablespoon of finely chopped fresh mint. Mix everything together thoroughly until well combined. Cover the bowl and chill the sauce in the refrigerator until you’re ready to assemble the bowls. It tastes even better if it sits for a bit!
Assemble Your Hellenic Feast Bowls: This is the fun part! Divide the cooked farro equally among three individual serving bowls. Arrange portions of the sliced or diced cooked chicken, halved cherry tomatoes, chopped cucumber, Kalamata olives, and thinly sliced red onion attractively over the farro base in each bowl. Add a generous dollop of the chilled creamy cucumber-mint sauce and a sprinkle of the crumbled feta cheese over each bowl to finish. Serve immediately and watch everyone’s faces light up!

A Few Pro Tips & Tricks

Swaps & Subs:

No farro? Quinoa, couscous, or even brown rice would work.
Vegetarian? Swap the chicken for a can of rinsed and drained chickpeas (toss them with the marinade!) or some pan-fried halloumi.
Dairy-free? Use a good quality plain, unsweetened dairy-free Greek-style yogurt for the tzatziki.

Make-Ahead & Storage:

The chicken can be marinated overnight.
The tzatziki can be made a day ahead – the flavors will meld beautifully.
Cooked farro keeps well in the fridge for 2-3 days.
For best results, store components separately and assemble your bowls just before serving. Leftovers (if you have any!) make a fantastic lunch the next day.

Don’t Skip the Squeeze!

I said it before, but I’ll say it again: really wring out that cucumber for the tzatziki. Nobody likes a watery sauce!

Perfect Pairings & Serving Ideas

These Hellenic Chicken & Farro Feast bowls are a meal in themselves, but if you want to round things out:

Serve with a side of warm, fluffy pita bread for scooping up any extra sauce (trust me, you’ll want to).
A crisp Greek salad on the side would be delightful.
For a drink pairing, a chilled Sauvignon Blanc, a light Pinot Grigio, or even a dry Rosé would complement the fresh flavors perfectly. I’m also partial to a lemony iced tea!

This dish is perfect for a sunny patio lunch, a satisfying weeknight dinner when you’re craving something fresh, or even as a healthy and delicious option for meal prepping.

Hellenic Chicken & Farro Feast

Turn your grain bowl into an incredible meal with this vibrant recipe, loading it up with delicious marinated chicken and classic Mediterranean-inspired ingredients.

Print Recipe Pin Recipe

Prep Time 25

Cook Time 30

Total Time 55

Servings 3

Calories 503 kcal

Ingredients

For the Chicken & Marinade:

12 ounces boneless skinless chicken breasts (about 2 medium breasts), cut into 1-inch pieces or left whole
2 ¼ tablespoons olive oil plus more for cooking
Zest of 1 small lemon
1 ½ tablespoons fresh lemon juice
1-2 cloves garlic finely minced or grated
¾ teaspoon dried oregano
½ teaspoon smoked paprika
Generous ¼ teaspoon salt
⅛ teaspoon black pepper

For the Farro:

¾ cup farro
2 ¼ cups water or vegetable/chicken stock
Generous ¼ teaspoon kosher salt
For the Creamy Cucumber-Mint Sauce Tzatziki:
1 small cucumber or ¾ of a medium cucumber
1 small garlic clove very finely minced or grated
¾ cup plain yogurt whole milk or Greek style recommended
Generous ¼ teaspoon salt
Generous ¼ teaspoon fresh lemon juice
⅛ teaspoon dried dill
1 tablespoon fresh mint finely chopped

For Assembling the Bowls:

1 ½ cups whole cherry or grape tomatoes halved
1 small seedless cucumber coarsely chopped
⅜ cup 6 tablespoons Kalamata olives, halved or left whole
¼ large red onion or ½ small red onion, thinly sliced
3 tablespoons crumbled feta cheese

Instructions

Prepare the Chicken Marinade:
Combine the chicken pieces or whole breasts in a resealable bag or a bowl. Add the 2 ¼ tablespoons of olive oil, zest of the small lemon, 1 ½ tablespoons of fresh lemon juice, minced garlic, dried oregano, smoked paprika, generous ¼ teaspoon of salt, and ⅛ teaspoon of black pepper. Seal the bag (or cover the bowl), ensuring the chicken is well-coated. Let it rest and marinate in the refrigerator for a minimum of 20 minutes. For enhanced flavor, you can marinate for up to 4 hours or even overnight.
Cook the Farro:
Rinse the farro thoroughly under cold running water using a fine-mesh sieve, then let it drain. Transfer the rinsed farro to a medium saucepan. Pour in the 2 ¼ cups of water or stock and add the generous ¼ teaspoon of kosher salt. Bring the mixture to a rolling boil over high heat. Once boiling, immediately reduce the heat to a medium-low setting, cover the saucepan with a lid, and let it simmer gently for 25-30 minutes, or until the farro grains are pleasantly chewy and tender. After cooking, drain off any remaining liquid.
Cook the Chicken:
While the farro simmers, cook the chicken. Warm a thin layer of additional olive oil in a spacious skillet or frying pan over a medium-high flame. Carefully lay the marinated chicken (pieces or whole breasts) in the hot skillet, ensuring not to overcrowd the pan (cook in batches if necessary). Cook for about 6-7 minutes on the initial side until nicely browned. Turn the chicken over and continue to cook for another 5-7 minutes on the second side, or until cooked through. Confirm the chicken is cooked by checking that its internal temperature registers 165∘F (74∘C) using a meat thermometer.1 If using whole breasts, remove them from the pan. Discard any leftover marinade.
Rest and Slice the Chicken (if cooked whole):
Transfer the cooked chicken breasts to a clean cutting board or plate. Allow them to rest for at least 5 minutes; this helps keep the chicken juicy. After resting, slice the chicken against the grain into strips suitable for the bowls. If you cooked chicken pieces, this step can be skipped.
Prepare the Creamy Cucumber-Mint Sauce:
Shred the small cucumber using the large holes of a box grater directly onto a clean kitchen towel or several layers of strong paper towels. Gather the grated cucumber in the towel and firmly wring out as much excess liquid as possible over a sink. Place the drier, grated cucumber into a medium bowl. To this, add the very finely minced small garlic clove, ¾ cup of plain yogurt, generous ¼ teaspoon of salt, generous ¼ teaspoon of fresh lemon juice, ⅛ teaspoon of dried dill, and 1 tablespoon of finely chopped fresh mint. Mix everything together thoroughly until well combined. Cover the bowl and chill the sauce in the refrigerator until you're ready to assemble the bowls.
Assemble Your Hellenic Feast Bowls:
Divide the cooked farro equally among three individual serving bowls. Arrange portions of the sliced or diced cooked chicken, halved cherry tomatoes, chopped cucumber, Kalamata olives, and thinly sliced red onion attractively over the farro base in each bowl. Add a generous dollop of the chilled creamy cucumber-mint sauce and a sprinkle of the crumbled feta cheese over each bowl to finish. Serve immediately.

Notes

Approximate Nutritional Information (per serving):

Calories: 503kcal
Protein: 36g
Fat: 21g
Saturated Fat: 5g
Carbohydrates: 46g
Fiber: 7g
Sugar: 9g
Sodium: 801mg

Disclaimer: Nutritional information is estimated based on the ingredients and quantities listed and may vary based on specific products used, measuring techniques, and portion sizes.

Give It a Try!

Seriously, this Hellenic Chicken & Farro Feast is such a winner. It’s vibrant, flavorful, and just makes you feel good. I really hope you give it a try in your own kitchen! If you do, I’d absolutely love to see it – tag me in your photos or drop a comment below to let me know how it turned out! Happy cooking!