Lunch · Mediterranean

Greek Chicken Grain Bowls

Name: Greek Chicken Grain Bowls
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 1 cup (200 g) farro, rinsed; 2.5 cups (590 ml) water; 0.75 tsp salt; 1.5 lb (680 g) boneless skinless chicken thighs; 1 tbsp olive oil; 1 tsp dried oregano; 0.5 tsp garlic powder; 0.75 tsp salt; 0.25 tsp black pepper; 1 english cucumber, diced; 1 pint cherry tomatoes, halved; 0.5 cup kalamata olives, pitted; 4 oz (115 g) feta cheese, crumbled; 2 cups baby spinach or chopped romaine; 2 tbsp olive oil; 1 tbsp lemon juice; 0.75 cup (170 g) plain greek yogurt; 1 tbsp lemon juice; 1 small garlic clove, minced; 0.25 tsp salt

Grain bowls at the lunch counter cost twelve dollars and come with a side of waiting in line. This version feeds four people for less than one of those, and it does not ask you to be a chef, just to run a pot of farro and a skillet of chicken at the same time.

The chicken gets a simple oregano and lemon treatment and is cooked to 165 F, no guessing. The farro is chewy and honest, and the cucumber, tomato, olives, and feta do the mediterranean thing while a lemon yogurt sauce ties it together.

These bowls are built for meal prep. They reheat well if you keep the sauce separate, and they hold 4 days in the fridge without going sad.

Jump to recipe

By the TasteBoard team. Timed in a home kitchen, with total time added up and safe temperatures checked.

Photo: @Sharon Chen from Austin, United States / Wikimedia Commons, CC BY 2.0

Prep: 10 min
Cook: 25 min
Total: 35 min
Servings: 4
Course: Lunch
Calories, about: 520 per serving

Instructions

1Start the farro first. Rinse it in a fine mesh strainer, then put it in a saucepan with the water and salt. Bring it to a boil, lower the heat to a simmer, cover, and cook 25 minutes until chewy and tender. Drain any extra water off at the end.
2While the farro simmers, cut the chicken thighs into strips about 1 inch wide. Toss them in a bowl with the olive oil, oregano, garlic powder, salt, and pepper.
3Heat a large skillet over medium high heat for 2 minutes, until a drop of water skitters and evaporates. Add the chicken in a single layer, working in 2 batches if your skillet is smaller than 12 inches, do not crowd the pan or the chicken steams.
4Cook the chicken 5 to 6 minutes per side, until the outside is golden and an instant read thermometer reads 165 F (74 C) in the thickest piece. Move the cooked chicken to a plate and repeat with the second batch.
5Whisk the yogurt, lemon juice, garlic, and salt in a small bowl for the sauce. Thin it with a teaspoon of water if it is too thick to drizzle.
6Toss the drained farro with the olive oil and lemon juice and a pinch of salt while it is still warm, it absorbs seasoning better than cold.
7Build each bowl: a bed of spinach, a scoop of farro, the cucumber, tomatoes, olives, and warm or cooled chicken, feta crumbled over the top.
8Drizzle the lemon yogurt sauce over each bowl just before eating, or pack it in small containers on the side for meal prep.

Tap a step to mark it done, saved on this device only. Timer buttons count down right here and beep when time is up.

Why you will love it

One skillet and one pot, 35 minutes, four big bowls, about 520 calories each, an estimate.
Chicken cooked to a real 165 F (74 C), so it is safe and juicy, not one or the other.
Farro keeps its chew for days, unlike rice which hardens in the fridge.
The lemon yogurt sauce takes 2 minutes and replaces any bottled dressing.
Four days of make ahead lunches, with the sauce in separate small containers.

Tips

The instant read thermometer matters more here than the clock. Thighs vary in thickness, and 165 F (74 C) in the thickest piece is the safe number that also happens to be juicy.
Farro is done when it is chewy with no hardness in the middle, not soft like rice. If the water runs out before it is tender, add half a cup more and keep going.
Rest the cooked chicken 5 minutes before slicing so the juices stay in the meat instead of on the board.
Make the sauce the day you assemble and keep it separate, soggy bowls are usually a sauce applied too early.

Swaps and variations

Brown rice or quinoa instead of farro: brown rice takes 10 minutes longer, quinoa is done in 15, and both change the texture toward softer. Farro's chew is worth the 25 minutes if you can find it.
Chicken breast instead of thighs: cut the cook time to 4 to 5 minutes per side, still to 165 F (74 C). Breasts run drier, so do not skip the rest.
Hummus instead of the yogurt sauce: makes it dairy light and adds a thicker texture, about 2 tbsp per bowl.

What to serve

Warm pita bread on the side makes it a proper plate.
A handful of toasted pistachios on top for crunch, if you have them.
These bowls are complete on their own, which is the entire point of a grain bowl.

Storage and reheating

Store the components in separate containers or in one bowl without the sauce, and keep the sauce in small containers. Everything keeps 4 days in the fridge. To reheat, warm the chicken and farro in the microwave for 90 seconds, stir halfway, and add the cold sauce and fresh vegetables after, so the cucumber and tomatoes stay cool and crisp. Reheat chicken until it reaches 165 F (74 C) or is steaming hot. Do not freeze assembled bowls, the feta and cucumber do not survive thawing.

Calories shown are an estimate from standard ingredients, not medical advice. Brands and amounts change the number.

Questions cooks actually ask

Can I make these bowls ahead for the week?

Yes, that is what they are built for. Cook the farro and chicken on Sunday, chop the cucumber and tomatoes, and keep the sauce separate. Assemble 4 bowls and add sauce fresh at lunchtime. They hold 4 days.

What if I cannot find farro?

Pearled farro cooks faster, about 15 to 20 minutes, so check early. No farro at all? Use brown rice, quinoa, or even orzo, and adjust the water and time on the package. The bowl does not care, it is a template.

Is the chicken safe at 165 F if it is still slightly pink near the bone?

Thighs are a dark meat cut, and a faint pink tint can remain even when fully safe at 165 F (74 C). What matters is the thermometer number in the thickest part, not the color. If it reads 165 F, it is done.

Can I grill the chicken instead?

Absolutely, the marinade works over medium high grill heat, 5 to 6 minutes per side to 165 F (74 C). Grilling adds char and smoke, and it keeps the skillet clean.

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Greek Chicken Grain Bowls

Instructions

Why you will love it

Tips

Swaps and variations

What to serve

Storage and reheating

Questions cooks actually ask

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Keep exploring

All lunch recipes

Mediterranean recipes

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10 Easy Lunch Ideas That Travel Well