Description

Healthy food should feel exciting—not like a compromise. This Greek Chicken Power Bowl delivers bold Mediterranean flavor, vibrant color, and serious staying power. Juicy lemon-oregano chicken, chewy farro, crisp vegetables, briny olives, and creamy feta come together in one nourishing, crave-worthy bowl.

Ingredients

Scale

Lemon-Oregano Chicken

1½ lb boneless chicken breasts or thighs
Juice of 1 lemon
2 tbsp extra-virgin olive oil
2 garlic cloves, minced
1 tsp dried oregano
½ tsp salt
¼ tsp black pepper

Power Bowl Base

1 cup farro (uncooked)
2¼ cups water or low-sodium broth
½ cup cherry tomatoes, halved
½ cup cucumber, chopped
¼ cup red onion, thinly sliced
¼ cup Kalamata olives, halved
½ cup feta cheese, crumbled

Optional (But Highly Recommended)

Tzatziki or hummus
Fresh dill or parsley
Lemon wedges

Instructions

1. Marinate the Chicken

In a bowl or zip-top bag, whisk together lemon juice, olive oil, garlic, oregano, salt, and pepper. Add chicken and coat well.
Marinate 30 minutes to 2 hours in the refrigerator.

Quick Tip: Short on time? Even 15 minutes helps—just let the chicken sit at room temperature for more even cooking.

2. Cook the Farro

Rinse farro under cold water. Add to a saucepan with water or broth.
Bring to a boil, reduce to a simmer, cover, and cook 25–30 minutes until tender but chewy.
Drain excess liquid and fluff with a fork.

3. Cook the Chicken

Heat a grill pan or skillet over medium-high heat with a light drizzle of oil.
Cook chicken 6–7 minutes per side until golden and internal temperature reaches 165°F (74°C).

Rest 5 minutes, then slice against the grain.

4. Assemble the Bowls

Divide farro among bowls. Top with sliced chicken, tomatoes, cucumber, onion, olives, and feta.

Finish with tzatziki, fresh herbs, and a squeeze of lemon if desired.

Notes

Chicken thighs stay juicier; breasts are leaner—both work
Soak red onions in ice water for 10 minutes to mellow the bite
Cook farro in broth for extra depth
Don’t skip resting the chicken—it keeps it juicy