Mediterranean Grain Bowl with Lemon Herb Chicken

Ingredients

• 4 boneless, skinless chicken breasts (about 150g each)
• 2 tbsp extra-virgin olive oil, divided
• Juice of 1 large lemon (about 3 tbsp)
• 3 garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp ground cumin
• Salt and black pepper to taste
• 1 cup dry farro (or quinoa)
• 2 cups low-sodium chicken broth
• 1 cup cherry tomatoes, halved
• 1 English cucumber, diced
• 1/2 cup Kalamata olives, pitted and halved
• 1/4 red onion, thinly sliced
• 1/2 cup crumbled feta cheese
• Large handful of fresh parsley, roughly chopped
• 4 tbsp plain Greek yogurt (for serving)

Instructions

1. 1

   Marinate the Chicken

   Combine 1 tbsp olive oil, lemon juice, minced garlic, oregano, cumin, salt, and pepper in a bowl or zip-lock bag. Add the chicken breasts and coat well. Let them sit for at least 10 minutes—or up to 24 hours in the fridge if you're prepping ahead. Longer is better here. The lemon does a lot of work breaking down the protein and pulling flavor in.

2. 2

   Cook the Farro

   Rinse your farro under cold water, then add it to a medium saucepan with the chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes until tender and the liquid is mostly absorbed. Farro has a slightly nutty chew to it—which is exactly what makes this bowl feel satisfying rather than light. Drain any excess liquid and set aside.

3. 3

   Cook the Chicken

   Heat the remaining tablespoon of olive oil in a large skillet or grill pan over medium-high heat. Add the marinated chicken and cook for 6-7 minutes per side, depending on thickness. You're looking for an internal temperature of 165°F (74°C). Pull it off heat and let it rest for 5 minutes before slicing—don't skip this part, or you'll lose all the juices onto the cutting board.

   

4. 4

   Prep Your Fresh Toppings

   While the chicken rests, toss together the cherry tomatoes, cucumber, olives, red onion, and parsley in a bowl. No dressing needed—the lemon from the chicken marinade and the olive oil in the farro will bring everything together once you assemble. Keep everything separate until you're ready to build the bowls so nothing gets soggy.

5. 5

   Build the Bowls

   Divide the warm farro across four bowls. Slice the rested chicken against the grain and fan it over the top. Pile on your fresh vegetable mix, then crumble feta over everything. Finish with a dollop of Greek yogurt and a small squeeze of extra lemon if you like. Serve immediately—or if you're meal prepping, keep the toppings separate until you're ready to eat.

Substitution Ideas

Storage Tips

Store components separately in airtight containers in the fridge—farro keeps for up to 5 days, cooked chicken for 3-4 days. The fresh veggie mix (tomatoes, cucumber, onion) is best within 2 days before it gets watery. Don't add the feta or yogurt until you're serving. For reheating, warm the farro and chicken in a skillet with a splash of water or broth to keep things from drying out. This recipe doesn't freeze especially well once assembled, but the cooked chicken freezes fine on its own for up to 2 months.