Greek Farro Bowl with Honey-Garlic Chicken

About This Recipe

This bowl draws on Greek meze traditions — grilled marinated meat, grains, and fresh vegetables served together with a tangy dressing — reimagined in a single-bowl format that has become common in Greek diaspora and Mediterranean restaurant menus. Chicken thighs marinate briefly in honey, garlic, and lemon, a combination that appears throughout Greek cooking for its ability to caramelize beautifully on a hot grill or pan. Farro stands in for the more traditional bulgur or rice, giving the bowl a chewier bite and nuttier flavor while still absorbing the lemony dressing well. Kalamata olives, crumbled feta, and cucumber round out the bowl with the same salty-briny-fresh balance found in a classic Greek salad, tied together with a garlicky lemon-oregano dressing. Built for meal prep, this bowl holds up well over several days since the components are dressed just before eating, keeping the vegetables crisp and the grain from turning soggy.

Ingredients

Serves 4

• 500 gboneless, skinless chicken thighs
• 3 tbsphoney
• 3 clovesgarlic(minced)
• 2 tbsplemon juice
• 3 tbspolive oil(divided)
• 1.5 cupspearled farro
• 3 cupswater
• 1 cupcherry tomatoes(halved)
• 1cucumber(diced)
• 0.5 cupcrumbled feta
• 0.33 cupkalamata olives(pitted)
• 1 tspdried oregano
• 1 tspfine sea salt

Instructions

1. 1

   Marinate the chicken

   Whisk honey, garlic, lemon juice, 1 tbsp olive oil, oregano, and a pinch of salt in a bowl. Add chicken thighs and marinate at least 20 minutes, or up to overnight in the fridge.

2. 2

   Cook the farro

   Bring water and a pinch of salt to a boil. Add farro and simmer 25-30 minutes until tender with a slight chew. Drain and set aside.

3. 3

   Cook the chicken

   Heat 1 tbsp olive oil in a skillet over medium-high heat. Cook marinated chicken 5-6 minutes per side until deeply caramelized and cooked through to 165°F (74°C). Let rest 5 minutes, then slice.

4. 4

   Make the dressing

   Whisk remaining olive oil with a squeeze of lemon juice, salt, and a pinch of oregano.

5. 5

   Assemble the bowls

   Divide farro among bowls, then top with sliced chicken, tomatoes, cucumber, feta, and olives.

6. 6

   Finish

   Drizzle the lemon dressing over each bowl just before serving.

Variations

• •

  Use bulgur wheat instead of farro for a more traditional Greek grain base.

• •

  Swap chicken for grilled halloumi for a vegetarian version.

• •

  Add a dollop of tzatziki instead of the lemon dressing for extra creaminess.

Storage

Refrigerate components separately up to 4 days in airtight containers. Combine and dress just before eating for the best texture.

Frequently Asked Questions