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MEDITERRANEAN CHICKEN FARRO BOWLS


MEDITERRANEAN CHICKEN FARRO BOWLS

This Farro Bowl Mediterranean Chicken recipe is the perfect chicken bowl recipe for cooking because it is simple, quick and fresh!

INGREDIENTS

For the bowl

1 cup cooked Bob's Red Mill Farro
3 cups of water or broth
1/2 teaspoon of salt
1 pound boneless chicken breasts (2 large breasts))
3 tablespoons of olive oil
Zest of 1 lemon
2 tablespoons of lemon juice
2 garlic cloves, grated
1 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 tablespoon of olive oil
1 pint of cherry tomatoes, cut in half
2 cups chopped cucumber
1 cup Kalamata olives, pitted and sliced
1/2 red onion, chopped
1 cup tzatziki sauce
1/2 cup chopped feta cheese
Lemon wedges, for serving
Fresh dill and parsley, for garnish, optional

Tzatziki sauce

1 cucumber
1 clove of garlic
1 cup plain yogurt
1/2 teaspoon of salt
1/2 teaspoon lemon juice
1/4 teaspoon dried dill

INSTRUCTIONS

For the bowl

  1. Rinse and drain Farro. Place Farro in a pot of salt and enough water or broth to cover it. Boil; reduce heat to medium and cook for 30 minutes. Drain excess water.
  2. For chicken: In a gallon-sized zipper bag, mix chicken breasts, olive oil, lemon zest, lemon juice, garlic, oregano, salt and pepper. Pickle 4 hours or all night.
  3. In a large frying pan, heat the olive oil over medium heat, add the chicken breasts to the pan and cook for 7 minutes, turn over and continue cooking for another 5-7 minutes until the internal temperature reaches 165. Discard the marinade.
  4. Remove the chicken from the pan and wait 5 minutes before slicing.
  5. Collect Greek bowls; place the farro bed on the bottom of the cooking bowl or container. Top with chopped chicken, tomatoes, cucumber, olives, red onions, tzatziki sauce and feta cheese. Sprinkle with parsley and dill and serve with lemon slices.

Tzatziki sauce

  • Line a large bowl with a strainer, place a paper towel in the filter.
  • Use a cheese grater to grate a cucumber and a clove of garlic, transfer to a strainer to remove excess moisture.
  • In a medium bowl, mix chopped cucumber, garlic, yogurt, salt, lemon juice, and dill. Stir to combine and refrigerate for an hour before serving.

This article is adapted from this site.

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