If you’re craving a fresh, satisfying dinner that checks all the boxes—protein, whole grains, colorful veggies, and big Mediterranean flavor—these Mediterranean Chicken Farro Bowls with Roasted Vegetables are it. Think: lemony herb chicken, chewy farro, caramelized roasted vegetables, and a simple, tangy drizzle that pulls everything together.
They’re also ideal for meal prep: everything holds up beautifully, and you can mix and match toppings all week.
Why you’ll love these Mediterranean chicken farro bowls
- Balanced and filling: Lean chicken + whole grain farro + fiber-rich veggies.
- Great for meal prep: Roast once, eat for days (lunches solved).
- Customizable: Swap veggies, add hummus, use chickpeas, or change the cheese.
- Restaurant-worthy flavor: Bright lemon, garlic, oregano, and a salty feta finish.
Ingredients you’ll need
This is a flexible bowl situation—use what you have, keep the flavor profile Mediterranean, and you’re golden.
- Farro: Pearled farro cooks fastest and has that pleasantly chewy bite.
- Chicken: Boneless, skinless thighs stay extra juicy, but breasts work too.
- Vegetables for roasting: Great options include zucchini, bell peppers, red onion, cherry tomatoes, eggplant, and broccoli.
- Olive oil + seasonings: Garlic, oregano, smoked paprika (optional but great), salt, and pepper.
- Lemon: Zest and juice brighten everything.
- Feta: For that classic salty pop (goat cheese also works).
- Optional add-ins: Kalamata olives, cucumber, baby spinach or arugula, fresh parsley or dill.
How to make Mediterranean chicken farro bowls
You’ll cook farro on the stove while the vegetables roast, then quickly cook the chicken. Everything comes together in one bowl with minimal fuss.
Step 1: Roast the vegetables
- Heat oven to 425°F.
- Chop vegetables into bite-size pieces (keep them similar in size for even roasting).
- Toss with olive oil, salt, pepper, oregano, and garlic.
- Roast on a sheet pan for 20–30 minutes, tossing once, until browned and tender. Add cherry tomatoes for the last 10 minutes if you want them less collapsed.
Step 2: Cook the farro
- Rinse farro under cool water.
- Simmer in salted water (or broth for extra flavor) until tender-chewy, usually 15–25 minutes for pearled farro.
- Drain if needed, then toss with a little olive oil and a squeeze of lemon so it doesn’t stick.
Step 3: Cook the chicken
- Pat chicken dry, then season with salt, pepper, oregano, garlic, and lemon zest.
- Sear in a hot skillet with olive oil until deeply golden and cooked through (about 5–7 minutes per side depending on thickness).
- Rest for 5 minutes, then slice.
Step 4: Assemble the bowls
- Start with farro, then add roasted vegetables and sliced chicken.
- Finish with crumbled feta, herbs, and any extras like olives or cucumbers.
- Drizzle with a quick lemon-olive oil dressing (or your favorite Greek-style vinaigrette).
Quick lemon dressing (optional but highly recommended)
If you want that “wow, this tastes like my favorite Mediterranean spot” factor, whisk this together:
- 3 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 small garlic clove, finely grated
- Pinch of oregano, salt, and pepper
Drizzle lightly at first—you can always add more.
Tips for the best bowls
- Don’t overcrowd the pan: Spread veggies out so they roast, not steam. Use two pans if needed.
- Season in layers: Salt the farro water, season the vegetables, and season the chicken for the best overall flavor.
- Use lemon zest: Zest gives a more aromatic citrus punch than juice alone.
- Finish with something fresh: A handful of herbs or crunchy cucumber makes the bowls feel extra vibrant.
Easy swaps and variations
- Make it vegetarian: Swap chicken for chickpeas (roast them with the veggies) or add hummus.
- Swap the grain: Quinoa, brown rice, or couscous all work.
- Change the flavor: Add a spoonful of pesto, harissa, or tzatziki.
- Add more greens: Toss arugula or baby spinach into the farro while it’s still warm.
Meal prep and storage
- Store: Keep components in airtight containers in the fridge for 3–4 days.
- Best practice: Store dressing separately so everything stays bright and not soggy.
- Reheat: Warm chicken, farro, and roasted veggies in the microwave or a skillet; add feta and fresh toppings after heating.
Mediterranean Chicken Farro Bowls with Roasted Vegetables (Recipe)
Ingredients
- For the farro: 1 cup pearled farro, rinsed; 3 cups water or broth; salt; 1 teaspoon olive oil; 1 tablespoon lemon juice
- For the roasted vegetables: 5–6 cups mixed vegetables (zucchini, bell pepper, red onion, cherry tomatoes); 2–3 tablespoons olive oil; 2 teaspoons dried oregano; 1/2 teaspoon garlic powder (or 2 cloves minced); salt and pepper
- For the chicken: 1 1/4 lb boneless skinless chicken thighs or breasts; 1 tablespoon olive oil; 1 teaspoon dried oregano; 1/2 teaspoon smoked paprika (optional); 1 teaspoon lemon zest; salt and pepper
- For serving: 1/2 cup crumbled feta; chopped parsley or dill; optional Kalamata olives and diced cucumber
- Optional lemon dressing: 3 tablespoons olive oil; 1 1/2 tablespoons lemon juice; 1 teaspoon Dijon; 1 grated garlic clove; oregano; salt and pepper
Instructions
- Roast the vegetables: Preheat oven to 425°F. Toss vegetables with olive oil, oregano, garlic, salt, and pepper. Spread on a sheet pan and roast 20–30 minutes, tossing once, until browned and tender.
- Cook the farro: Simmer farro in salted water/broth until tender-chewy (15–25 minutes for pearled). Drain if needed. Toss with olive oil and lemon juice.
- Cook the chicken: Season chicken with oregano, paprika (if using), lemon zest, salt, and pepper. Sear in a hot skillet with olive oil until golden and cooked through. Rest 5 minutes, then slice.
- Assemble: Divide farro into bowls. Top with roasted vegetables, chicken, feta, herbs, and optional add-ins. Drizzle with dressing if using.
Notes
- Chicken temp: Cook to 165°F (thighs are forgiving and can go a bit higher and still stay juicy).
- Time saver: Use a store-bought Greek vinaigrette or tzatziki for the finishing sauce.
- Batch cooking: Double the vegetables—they disappear fast and make lunches easy.
