High Protein Lemon Herb Chicken Farro Bowls

Lemon herb chicken farro bowls with cucumber, tomato, feta, and creamy lemon yogurt sauce, ready in about 35 minutes for an easy balanced dinner.

Prep: 15 min · Cook: 20 min · Yield: 4 · Method: Stovetop

Ingredients

• 1 lb chicken breast
• 3 cups cooked farro
• 1 medium cucumber
• 2 medium tomato
• 0.5 cup feta cheese
• 0.75 cup plain greek yogurt
• 1 large lemon
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 0.5 teaspoon dried thyme
• 0.5 teaspoon garlic powder
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Cooking instructions

1. Pat the chicken dry. Season both sides with oregano, thyme, garlic powder, ½ teaspoon salt, and ¼ teaspoon pepper. (about 3 min)
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken and sear for 5 to 7 minutes per side, turning once, until the thickest part reaches 165°F. (about 14 min) — Medium-high heat
3. Transfer the chicken to a cutting board and rest for 5 minutes, then slice across the grain. (about 5 min)
4. Add the remaining olive oil and cooked farro to the skillet. Cook over medium heat for 3 to 4 minutes, stirring, until warmed through. (about 4 min) — Medium heat
5. Dice the cucumber and tomatoes. Stir the yogurt with the zest and juice of half the lemon, the remaining salt, and remaining pepper. (about 5 min)
6. Divide the warm farro among four bowls. Top with cucumber, tomatoes, sliced chicken, and feta. Spoon the lemon yogurt sauce over the bowls and serve with the remaining lemon cut into wedges. (about 3 min)