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Chicken Bowls with Farro and Herb-Infused Tzatziki

A vibrant, nutrient-packed bowl that captures the essence of a sun-drenched Mediterranean meal. Perfectly seared, lemon-herb chicken rests atop a bed of chewy farro and crisp greens, complemented by spiced roasted chickpeas, fresh vegetables, and a dollop of creamy, garlic-infused tzatziki. This recipe is designed for both satisfying weeknight dinners and impressive meal prep.

  • Total Time55 minutes
  • Yield6 bowls 1x

Ingredients

Scale

For the Lemon-Herb Chicken:

  • 2 lbs 900g boneless, skinless chicken breast
  • 3 tbsp extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 tbsp lemon zest (from 1 large lemon)
  • 2 tsp dried oregano
  • 1 tsp paprika
  • 1 tsp garlic powder
  • ¼ tsp fine sea salt
  • ½ tsp black pepper

For the Roasted Chickpeas:

For the Herb-Infused Tzatziki:

  • 1 large English cucumber (unpeeled (~12 oz))
  • 1 ½ cups 340g nonfat plain Greek yogurt
  • 3 cloves garlic (finely minced)
  • 2 tbsp fresh lemon juice
  • 2 tbsp finely chopped fresh dill
  • 1 tbsp extra virgin olive oil

For Assembling the Bowls:

  • 1 ½ cups uncooked pearled farro
  • 2 heads of romaine lettuce (chopped (~12 cups))
  • 1 pint cherry tomatoes (halved)
  • 1 large red bell pepper (thinly sliced)
  • ½ medium red onion (very thinly sliced)
  • 4 oz 113g block of firm feta cheese, crumbled

Instructions

  1. In a large bowl, whisk together the 3 tbsp extra virgin olive oil, red wine vinegar, lemon zest, oregano, paprika, garlic powder, sea salt, and black pepper. Add the chicken breasts and turn to coat them thoroughly. Set aside to marinate at room temperature for at least 20 minutes while you prepare the other components.
  2. Preheat your oven to 400°F (200°C). On a baking sheet, toss the dried chickpeas with 1 tbsp olive oil, smoked paprika, and cumin until evenly coated. Spread into a single layer and roast for 20-25 minutes, shaking the pan halfway through, until they are golden and crisp.
  3. While the chickpeas roast, cook the farro. In a medium saucepan, bring 4 ½ cups of water to a boil. Add the farro, reduce the heat to a simmer, cover, and cook until the grains are tender yet chewy, about 20-25 minutes. Drain any excess liquid and set aside.
  4. To prepare the tzatziki, grate the unpeeled cucumber onto a clean kitchen towel. Gather the corners and squeeze firmly over the sink to remove as much moisture as possible—this is key to a thick sauce. In a medium bowl, combine the squeezed cucumber, Greek yogurt, minced garlic, lemon juice, chopped dill, and 1 tbsp olive oil. Stir until smooth and chill until ready to serve.
  5. Heat a large cast-iron skillet or grill pan over medium-high heat. Once hot, place the chicken breasts in the pan, ensuring they don’t overcrowd it. Cook for 6-8 minutes per side, until golden brown and an instant-read thermometer inserted into the thickest part registers 165°F (74°C). Transfer the chicken to a cutting board and let it rest for 5-10 minutes before slicing into bite-sized pieces.
  6. Assemble the six bowls. Create a foundation with a generous portion of chopped romaine and about ¾ cup of cooked farro. Arrange the sliced chicken, roasted chickpeas, cherry tomatoes, red bell pepper, and red onion over the top. Finish with a sprinkle of crumbled feta and a generous dollop of the herb-infused tzatziki.

Notes

  • Make-Ahead: For efficient meal prep, all components can be stored separately in airtight containers in the refrigerator. The tzatziki, farro, and vegetables will keep for up to 4 days, and the chicken for 3–4 days. Assemble just before serving.
  • Grain Variations: If farro is unavailable, whole-grain pearl couscous or freekeh make excellent, fiber-rich substitutes.
  • Maximizing Flavor: Allowing the tzatziki to sit for at least 30 minutes in the refrigerator will help the flavors meld and deepen.

Nutrition Facts (per serving: 1 of 6 bowls): Calories: 636 kcal | Total Fat: 22.3 g (Saturated Fat: 5.4 g) | Total Carbs: 58.6 g (Fiber: 12.0 g, Net Carbs: 46.6 g) | Protein: 53.3 g | Sodium: 507 mg

These values are approximate and may vary based on ingredients and preparation.

  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Cuisine: Mediterranean

Nutrition

  • Calories: 636

Find it online: https://dailyzests.com/mediterranean-chicken-bowl-recipe-so-fresh-easy/