Name: Mediterranean Chicken Power Bowls
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1.5 lbs boneless, skinless chicken breasts (cut into bite-sized pieces); 2 tbsp extra-virgin olive oil, divided; 1 1/2 tsp kosher salt, divided; 1/2 tsp freshly ground black pepper; 1 1/2 tsp dried oregano; 1 tsp smoked paprika; 2 garlic cloves (minced); 1 lemon (zested and juiced); 1 cup uncooked farro (rinsed); 2 cups low-sodium chicken broth; 1 pint cherry tomatoes (halved); 1 large cucumber (diced); 1/2 small red onion (thinly sliced); 1/3 cup crumbled feta cheese; 2 tbsp fresh parsley (chopped)

Mediterranean Chicken Power Bowls

AromaticTurnip9925

These Mediterranean Chicken Power Bowls deliver a flavorful, whole-foods dinner that feels both satisfying and fresh. Marinated chicken gets a smoky, golden sear thanks to high-heat cooking—a technique inspired by Mediterranean grilling and wok-style 'wok hei' for extra depth of flavor. The base of nutty farro, juicy tomatoes, crisp cucumber, and tangy feta makes for a hearty, colorful bowl packed with nutrition. With a short ingredient list and easy steps, this is a dinner you’ll be excited to make any night of the week, with bold, sun-drenched flavors in every bite.

Ingredients

Instructions

Pat chicken pieces dry. In a medium bowl, toss chicken with 1 tbsp olive oil, 1 tsp salt, black pepper, oregano, smoked paprika, garlic, and lemon zest. Let marinate for 10 minutes while prepping other ingredients.
In a medium saucepan, combine farro and chicken broth. Bring to a boil, reduce to a simmer, cover, and cook until farro is tender, about 20 minutes. Drain if needed and fluff with a fork.
While farro cooks, heat a large skillet over medium-high heat until very hot (nearly smoking). Add the remaining 1 tbsp olive oil, then quickly add chicken in a single layer. Cook undisturbed for 2-3 minutes to sear, then toss and continue cooking, stirring occasionally, until cooked through and golden, about 5-6 minutes total. Remove from heat and squeeze lemon juice over the chicken.
In a large mixing bowl, combine cooked farro, cherry tomatoes, cucumber, and red onion. Toss with remaining 1/2 tsp salt and half the parsley.
Assemble bowls: Spoon farro salad into bowls, top with warm chicken, sprinkle with feta, and finish with remaining parsley. Serve immediately.