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Mediterranean Chicken & Farro Power Bowl

This isn't just another grain bowl; it's a nutritionally engineered powerhouse designed for flavor and wellness. We've deconstructed the classic gyro, keeping the vibrant look you love while rebuilding it from the ground up to be perfectly aligned with a heart-healthy Mediterranean lifestyle. Tender, herb-marinated chicken is broiled to perfection and served over a bed of nutty farro and chickpeas, complemented by a crisp, salt-free Greco-salad and a cooling cucumber-dill sauce.
Course Main Course
Cuisine Modern Mediterranean
Keyword Greek chicken grain bowl, High fiber Mediterranean dinner, Mediterranean chicken bowl recipe
Prep Time 25 minutes
Cook Time 20 minutes
Marinade Time 30 minutes
Total Time 1 hour 15 minutes
Servings 4
Calories 648kcal

Ingredients

For the Herb-Marinated Chicken:

  • 1 lb 454g boneless, skinless chicken breast, cut into 1-inch cubes
  • ¾ cup plain 0% non-fat 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
  • tsp cayenne pepper
  • ¼ tsp black pepper
  • 2 tbsp extra virgin olive oil

For the Farro & Chickpea Foundation:

  • 1 cup uncooked farro rinsed
  • 2 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 56g high-quality 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% non-fat 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 together the Greek yogurt, lemon zest and juice, minced garlic, fresh oregano, paprika, cumin, coriander, cayenne, black pepper, and 2 tablespoons of olive oil. Add the chicken cubes and toss until every piece is thoroughly coated. Cover and refrigerate for at least 30 minutes or up to 4 hours.
  • Prepare the Grain Foundation: While the chicken marinates, combine the rinsed farro and low-sodium broth in a medium saucepan. Bring to a boil, then reduce heat to a simmer, cover, and cook for 15-20 minutes, or until the farro is tender and the liquid is absorbed. Remove from heat, fluff with a fork, and stir in the rinsed chickpeas. Keep covered.
  • Construct the Crisp Salad: In a separate medium bowl, combine the diced cucumber, cherry tomatoes, red onion, rinsed olives, and crumbled feta. In a small jar or bowl, shake or whisk together 2 tablespoons of olive oil, 1 tablespoon of lemon juice, and the fresh dill. Pour the dressing over the salad and toss gently to combine just before serving.
  • Create the Cooling Cucumber-Dill Sauce: In another small bowl, stir together the Greek yogurt, grated and squeezed cucumber, minced garlic, fresh dill, 1 tablespoon of lemon juice, and 1 tablespoon of olive oil until smooth.
  • Broil the Marinated Chicken: Set your oven's broiler to high and position a rack about 6 inches from the heat source. Thread the marinated chicken cubes onto metal or soaked wooden skewers, leaving a small space between each piece. Arrange the skewers on a baking sheet. Broil for 5-7 minutes per side, until the chicken is lightly charred and cooked through to an internal temperature of 165°F (74°C).
  • Assemble the Sun-Kissed Bowls: Divide the warm farro and chickpea mixture evenly among four bowls. Top with the broiled chicken (removed from skewers), a generous portion of the crisp Greco-salad, and a dollop of the cooling 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)