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Quick Mediterranean Chicken Bowl Recipe with Easy Tzatziki and Farro

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A quick and easy Mediterranean-inspired chicken bowl featuring lemony marinated chicken, creamy homemade tzatziki, and nutty farro, perfect for busy weeknights or casual gatherings.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 lb / 450 g)
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper, to taste
  • 1 cup pearled farro (190 g)
  • 3 cups water or low-sodium chicken broth (720 ml)
  • Pinch of salt
  • 1 cup plain Greek yogurt (240 ml), full-fat or low-fat
  • 1 small cucumber, grated and excess moisture squeezed out
  • 1 tablespoon fresh dill, finely chopped
  • 1 clove garlic, minced
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • Salt and pepper, to taste
  • 1 cup cherry tomatoes (150 g), halved
  • ½ cup Kalamata olives (75 g), pitted and halved (optional)
  • Fresh parsley or mint leaves, for garnish

Instructions

  1. Marinate the Chicken: In a medium bowl, combine 3 tablespoons olive oil, 2 tablespoons fresh lemon juice, minced garlic, dried oregano, salt, and pepper. Add chicken breasts and toss to coat thoroughly. Let marinate at room temperature for 30 minutes if time allows, or cook immediately.
  2. Cook the Farro: Rinse 1 cup of farro under cold water using a colander. In a medium saucepan, bring 3 cups water or broth and a pinch of salt to a boil. Add farro, reduce heat to low, cover, and simmer for 20–25 minutes until tender but chewy. Drain any excess liquid and fluff with a fork.
  3. Make the Tzatziki Sauce: Grate the cucumber finely, then squeeze out as much moisture as possible using a clean kitchen towel or paper towel. In a bowl, mix the grated cucumber with Greek yogurt, minced garlic, chopped dill, 1 tablespoon lemon juice, and 1 tablespoon olive oil. Season with salt and pepper and stir until combined. Chill until ready to serve.
  4. Cook the Chicken: Heat a skillet or grill pan over medium-high heat. Add the marinated chicken breasts and cook 4-5 minutes per side until golden brown and cooked through (internal temperature should reach 165°F / 74°C). Remove from heat and let rest for 5 minutes before slicing.
  5. Prepare Garnishes: While chicken rests, halve cherry tomatoes and olives, chop fresh parsley or mint.
  6. Assemble the Bowl: Divide cooked farro into bowls. Top with sliced chicken, dollops of tzatziki, cherry tomatoes, olives, and fresh herbs. Drizzle with a little olive oil if desired.

Notes

Marinate chicken for at least 10 minutes for flavor; 30 minutes is ideal. Drain cucumber well to avoid watery tzatziki. Use a meat thermometer to ensure chicken reaches 165°F (74°C). Store components separately for meal prep to maintain texture. Farro can be swapped with quinoa or brown rice with adjusted cooking times. Dairy-free tzatziki can be made with coconut or almond yogurt.

Nutrition

Keywords: Mediterranean chicken bowl, quick chicken recipe, tzatziki sauce, farro recipe, healthy dinner, easy weeknight meal

Find it online: https://eliplate.com/quick-mediterranean-chicken-bowl-recipe-with-easy-tzatziki-and-farro/