I’m always looking for that perfect meal—the one that tastes incredible, feels completely satisfying, and is packed with nourishing, whole-food ingredients. It’s that feeling of “yes, this is exactly what my body needed.”
This bowl is that meal. It’s my solution to the “what’s for dinner” dilemma when I refuse to compromise on flavor or quality. It takes all the best parts of a vibrant Mediterranean platter—the juicy, herby chicken, the nutty grains, the crisp veggies—and layers them into one perfect, energizing Mediterranean chicken farro bowl.
This Isn’t Just Another Grain Bowl
Let’s be honest, “grain bowls” can sometimes be a little… uninspiring. This one is different. It’s what I call a “Power Bowl” because every single ingredient works together.
You have the tender, high-protein chicken (thanks to that amazing yogurt marinade!) balanced perfectly with nutty, fiber-packed farro. Farro is one of my favorite whole grains; it’s so satisfying and has a wonderful chewy texture that stands up to all the other flavors.
Then, you layer on that crisp, refreshing Greco-salad and a cooling cucumber-dill sauce. It’s a complete, vibrant meal in one bowl that leaves you feeling energized and truly satisfied.
If we’re making a full Mediterranean-inspired evening out of it, I often start us off with The Best Creamy Mediterranean White Bean Dip while I finish assembling these bowls. The flavors pair perfectly.
A Few Simple Tips for the Best Bowl
This recipe is straightforward, but a few small details make a big difference in the final result. As a recipe developer, these are my non-negotiables!
- Don’t Skip the Marinade Time: That 30-minute minimum (or longer!) is essential. The Greek yogurt and lemon juice aren’t just for flavor; they work to tenderize the chicken, making it incredibly juicy and flavorful when it broils.
- Squeeze That Cucumber: For the cucumber-dill sauce, you must squeeze the grated cucumber dry in a paper towel or clean kitchen towel. If you skip this, the excess water will make your sauce runny and dilute the flavor. We want creamy, not watery!
- Dress the Salad Last: The Greco-salad is bright and crisp. To keep it that way, toss it with the olive oil and lemon juice dressing right before you serve. If you dress it too early, the cucumbers and tomatoes will get soft.
This farro bowl recipe is fantastic as a complete meal, but if you’re serving a larger crowd or just want an extra pop of green, it’s delicious with a simple Cucumber Tahini Salad on the side.
Quick Questions (FAQ)
Can I make this ahead of time?
Absolutely. This is one of my favorite ways to prep for a busy week. You can cook the farro, make the cucumber-dill sauce, and chop all the salad veggies (store them undressed). Store everything in separate airtight containers in the fridge for 2-3 days. When you’re ready to eat, just broil the chicken (which marinates while the broiler heats up!) and assemble.
What if I don’t have farro?
Quinoa or brown rice are great high-fiber alternatives that work beautifully in this Mediterranean bowl recipe. Just cook them according to their package directions.
And if you fall in love with farro like I have, you should try my Tuscan Sun Farro & Fennel Salad for a different (but equally delicious!) meal.
Mediterranean Chicken & Farro Power Bowl
Ingredients
For the Herb-Marinated Chicken:
- 1 lb 454 g boneless, skinless chicken breast, cut into 1-inch cubes
- ¾ cup plain 0% Greek yogurt
- 1 large lemon zested and juiced
- 4 cloves garlic minced
- 2 tbsp fresh oregano finely chopped
- 1 tsp sweet paprika
- ½ tsp ground cumin
- ½ tsp ground coriander
- ⅛ tsp cayenne pepper
- ¼ tsp black pepper
- 2 tbsp extra-virgin olive oil
For the Farro & Chickpea Foundation:
- 1 cup uncooked pearled farro rinsed
- 3 cups low-sodium vegetable or chicken broth
- 1 15 oz can chickpeas, rinsed and drained
For the Crisp Greco-Salad:
- 1 English cucumber diced
- 1 cup cherry tomatoes halved
- ½ red onion very thinly sliced
- ¼ cup Kalamata olives rinsed and halved
- 2 oz 56 g block feta, crumbled
- 2 tbsp extra-virgin olive oil
- 1 tbsp lemon juice
- 1 tbsp fresh dill chopped
For the Cooling Cucumber-Dill Sauce:
- ¾ cup plain 0% Greek yogurt
- ½ English cucumber grated and squeezed dry in a towel
- 1 clove garlic minced
- 2 tbsp fresh dill chopped
- 1 tbsp lemon juice
- 1 tbsp extra-virgin olive oil
Instructions
- Forge the Herbaceous Marinade: In a large bowl, whisk yogurt, lemon zest and juice, garlic, oregano, paprika, cumin, coriander, cayenne, black pepper, and 2 tbsp olive oil. Add chicken, coat well, cover, and refrigerate 30 minutes to 4 hours.
- Prepare the Grain Foundation: Combine rinsed farro and broth in a medium saucepan. Bring to a boil, then simmer covered 25–30 minutes, until farro is tender-chewy. If liquid remains, drain; fluff with a fork, stir in chickpeas, and keep covered.
- Construct the Crisp Salad: In a medium bowl, combine cucumber, tomatoes, red onion, olives, and feta. In a small jar/bowl, whisk 2 tbsp olive oil, 1 tbsp lemon juice, and dill. Toss with the salad just before serving.
- Create the Cooling Cucumber-Dill Sauce: In a small bowl, mix yogurt, grated/squeezed cucumber, garlic, dill, lemon juice, and olive oil until smooth.
- Broil the Marinated Chicken: Heat broiler to high; position a rack ~6 inches from heat. Thread chicken onto metal or soaked wooden skewers, leaving slight gaps. Discard any remaining marinade. Arrange skewers on a baking sheet; broil 5–7 minutes per side until lightly charred and the thickest pieces reach 165°F (74°C).
- Assemble the Sun-Kissed Bowls: Divide warm farro-chickpea mixture among four bowls. Top with chicken (off skewers), a generous portion of Greco-salad, and a dollop of cucumber-dill sauce. Serve immediately.
Notes
- Ingredient Quality: Since this recipe contains no added salt, its flavor relies on the quality of your ingredients. Use a bright, peppery extra virgin olive oil and the freshest herbs you can find.
- Meal Prep: The farro, sauce, and chopped salad vegetables (undressed) can be prepared up to 2 days in advance and stored in separate airtight containers in the refrigerator for a quick assembly.
- Don't Rush the Marinade: The 30-minute minimum marinade time is crucial. The acidity in the yogurt and lemon juice tenderizes the chicken, making it exceptionally juicy.
Nutrition Information
(per serving)- Calories: 648
- Protein: 41 g
- Fat: 25 g
- Saturated Fat: 3.9 g
- Carbohydrates: 67 g
- Fiber: 11.2 g
- Sodium: 325 mg
- Sugar: 8.1 g (naturally occurring)
I hope this bowl makes you feel as good as it does my family. It’s become a true staple in our home, and I love that it’s a meal everyone genuinely gets excited about. Enjoy!
Kristina Hanson is an independent wellness researcher and the founder of DailyZests. After a PCOS diagnosis, she focused her research on managing insulin resistance through evidence-based nutrition. Her work translates the science of DASH, Mediterranean, and Low-Carb eating into easy, family-tested recipes.
