Today, we’re making a delicious made to Iranian Mediterranean Chicken Farro Bowls, that’s perfect for lunch and meal prep.
If you’re looking for meal prep ideas that are healthy, this winter Indian chicken fire bowl is where it’s at. I, like my regular power Bowl recipes, which are made with rice or savory oats.
Today, I’m adding a nutritious twist with Bob’s Red Mill farro, which also our partners for today’s blog, it’s a popular ancient whole-grain and it offers an excellent source of fiber and protein and much like their flowers, baking mixes and other whole grains.
Bob’S Red Mill. Farro is a high-quality and certified organic now, if you’ve never cooked with farro. Don’T worry it’s a lot like cooking rice and it resembles barley when cooked it’s nutty. Flavor also makes it a healthy and delicious alternative to regular rice in soups, stews and salads.
So, let’s start with a thorough, a medium sauce pot, I’m adding 1 cup of farro and 3 cups of water. You can use chicken or vegetable stock for more flavor, but today I’m keeping it super simple.
I’M just using water, then we’re gon na add a little salt and cover with a lid. We allow it to cook over medium high heat until it starts to boil from there. We reduce the heat to medium-low and simmer for 30 minutes cooking.
Your farro is something that can be done ahead of time, so it makes this a terrific recipe to meal prep. Now, while that’s cooking, let’s get started on the chicken in this floor, zip bag.
I added some chicken breasts olive oil, lemon zest, the juice from a lemon chopped, garlic, dried oregano, some salt and black pepper. Now this chicken marinated for about an hour – and this is something that you can definitely prep it their night before and keep it in the fridge and even cook it ahead of time. So all you have to do is assemble.
So I have we skillet here. Warming up over medium-high heat and the next thing we want to do is add a little olive oil and the chicken breast. You want to hear that sizzle and keep your chicken in place to ensure a good sear cook that one side for five to seven minutes.
Flip and cook the other side until the internal temperature has reached 165 Fahrenheit and the chicken is cooked through now, our next moving on to our veggies for these chicken fireballs, I’m really sticking to the classic manian ingredients.
We have grape tomatoes, cucumber, onions, tzatziki, sauce and feta cheese. Now you can make your own sticky sauce or buy a ready-made from the store, I’ll link the recipe for you, a regular, this video.
If you want to make your own now, what I love about searing the chicken well, is that it turns that golden brown and it forms a crispy crust while it remains juicy inside. This is why it’s important to not move your chicken breasts around while they cook and start off with your really hot skillet.
Now, let’s check on our farro, so as you can see, our farro is cooked and to test it, you just give it a quick cry and see it will feel soft kind of like rice. Now it is ready – and all you have to do – is turn off the heat and drain off any excess water.
You give it a quick stir now that all of our ingredients, already all we have to do – is slice our chicken another essential tip for moist chicken is to make sure you cut it against the grain before and after cooking to assemble.
Let’S start with a scoop of the Theroux into the bowl, then we top it with our grilled chicken tomatoes, cucumbers, olives, a little red onion, the sticky sauce and a sprinkle of feta. I’M also getting a little fancy with some fresh chopped dill and a squeeze of lemon.
I’M also going to show you how I prep these gorgeous bowls in meal prep containers, but first time to try it a complete meal in One Bowl, all the fresh veggies with it’s a sickie, the farro. It is so refreshing in the chicken mmm. It’S perfectly cooked.
Now I’m one of those people that love some meal prep and this recipe is killer for that in a glass meal prep container, I’m going to layer, the farro top it with chicken tomatoes, red onions, cucumber, olives and feta well, some of these ingredients are eaten cold.
In the bowl, I don’t mind the taste of them when they’re warmed up in my grave, however, you can totally skip warming up this meal and eat at room temperature or right out of the fridge like a salad, I’m gon na practice, the tikki in a sauce Container and lunch is ready.
I hope you enjoy making lunch with me and make sure to check out Bob’s Red Mill, ancient Korean products at Bob’s, Red Mill, comm for more fresh and easy meal ideas