Mediterranean Grain Bowl with Herb-Marinated Chicken
15min
20min
4
485
Chef's Note
This recipe perfectly demonstrates the blog's core principle: the chicken can marinate for up to 5 days, the grains cook once and last all week, and the vegetables need only simple chopping. On a busy weeknight, you're just 10 minutes of active cooking away from a fresh, vibrant lunch. The marinated chicken develops incredible flavor over time—day 3 or 4 actually tastes better than day 1. Store the pre-marinated chicken, cooked grains, and chopped vegetables in separate containers, then mix and match throughout the week for endless bowl variations.
Tags
Ingredients
1.5 lbs boneless, skinless chicken thighs
1/2 cup Greek yogurt
2 tablespoons lemon juice
2 tablespoons minced garlic (from prep jar)
1 teaspoon dried oregano
1 teaspoon smoked paprika
3 tablespoons olive oil
3 cups cooked farro or quinoa
2 cups cherry tomatoes, halved
1 large cucumber, diced
1/2 medium red onion, thinly sliced
1/2 cup kalamata olives, pitted
1 cup crumbled feta cheese
1/4 cup fresh parsley, chopped
2 tablespoons fresh mint, chopped
to taste salt
to taste black pepper
Instructions
- 1
If not already marinated: In a bowl, combine yogurt, lemon juice, minced garlic, oregano, paprika, 1 tablespoon olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Cut chicken thighs into bite-sized pieces and coat thoroughly with marinade. This can be done up to 5 days ahead and stored in the refrigerator.
- 2
When ready to cook, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Remove chicken from marinade, shaking off excess (don't wipe it off completely—the yogurt creates a beautiful crust).
- 3
Add chicken pieces to the hot skillet in a single layer. Cook undisturbed for 4-5 minutes until golden brown on the bottom, then flip and cook another 4-5 minutes until cooked through (internal temperature 165°F). Remove to a plate and let rest.
- 4
While chicken cooks, assemble your grain base: Divide cooked farro or quinoa among four bowls. If using pre-cooked grains from the fridge, warm them briefly in the microwave with a splash of water.
- 5
Arrange cherry tomatoes, cucumber, red onion, and olives around the grains in each bowl. This creates visual appeal and lets diners customize each bite.
- 6
Slice the rested chicken and place on top of each bowl. Sprinkle with crumbled feta cheese.
- 7
In a small bowl, whisk together remaining marinade (if any), fresh parsley, mint, and a drizzle of olive oil to create a quick herb dressing. Drizzle over each bowl.
- 8
Season with additional salt and pepper to taste. Serve immediately, or pack for meal prep lunches—these bowls stay fresh for 3-4 days when components are stored separately and assembled before eating.
Nutrition Information (per serving)
485
35g
42g
18g
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