Greek Chicken and Farro Bowls
Ingredients
- 1½ cups quick-cooking farro
- 1½ lb boneless, skinless chicken thighs, cubed (or use chicken breasts)
- 2 tsp Greek seasoning, divided
- 1 tsp salt
- ¼ cup olive oil, divided
- 2 English cucumbers, halved lengthwise and sliced
- 1 pint grape tomatoes, halved
- ¾ cup crumbled feta cheese
- ½ cup sliced kalamata olives
Instructions
- Cook farro according to package directions.
- Meanwhile, sprinkle chicken with 1 tsp Greek seasoning and salt. Cook chicken in 1 Tbsp hot oil in a large skillet over medium-high heat 8 to 10 minutes or until done.
- Divide farro, chicken, cucumbers, tomatoes, cheese, and olives among 6 bowls. Whisk together 3 Tbsp oil and 1 tsp Greek seasoning; drizzle mixture over bowls.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
489
|
489
|
| Fat (g) | 21 | 21 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 34 | 34 |
| Carb (g) | 42 | 42 |
| Fiber (g) | 7 | 7 |
| Sodium (mg) | 1169 | 1169 |
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