Name: Mediterranean Lemon Herb Chicken Bowls
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breasts (about 6 oz each); 1 cup plain Greek yogurt (2% or 0%); 2 tbsp extra-virgin olive oil; 2 tbsp fresh lemon juice (plus zest from 1 lemon); 2 garlic cloves, minced; 1 tsp dried oregano; 1/2 tsp ground cumin; 1/2 tsp smoked paprika; Salt and freshly ground black pepper, to taste; 2 cups cooked farro (or brown rice for gluten-free); 1 cup cherry tomatoes, halved; 1 cup cucumber, diced; 1/2 small red onion, thinly sliced; 1/4 cup fresh parsley, chopped

Mediterranean Lemon Herb Chicken Bowls

GrilledGrape7752

This Mediterranean Lemon Herb Chicken Bowl is a weeknight dinner hero: it’s bursting with sunshiny flavors, packs a major protein punch, and comes together in under 40 minutes. Juicy, marinated chicken is grilled or pan-seared for a golden crust, then served over a hearty farro base with crisp veggies, all tied together by a vibrant lemony yogurt sauce. The dish uses classic Mediterranean pairings—lemon with chicken, fresh herbs, and olive oil—and layers them for complexity. It’s balanced, bright, and deeply satisfying, ideal for anyone prioritizing high protein and big flavor!

Ingredients

Instructions

In a medium bowl, whisk together Greek yogurt, olive oil, lemon juice, lemon zest, garlic, oregano, cumin, paprika, 1/2 teaspoon salt, and a few grinds of black pepper. Reserve 1/3 cup of this mixture for drizzling at the end.
Add the chicken breasts to the bowl with the marinade, toss to coat, and let sit while you prep the vegetables (or marinate up to 20 minutes for more flavor).
Heat a large skillet or grill pan over medium-high. Remove chicken from marinade (shake off excess). Cook 5-6 minutes per side, or until browned and cooked through (internal temp 165°F). Transfer to a plate and let rest 5 minutes, then slice.
While chicken cooks, prep the bowls: divide cooked farro, cherry tomatoes, cucumber, and red onion among 4 bowls. Sprinkle with parsley.
Top each bowl with sliced chicken. Drizzle with reserved yogurt-lemon sauce. Serve immediately, garnished with extra parsley or lemon wedges if desired.