The Mediterranean chicken bowl starts with nutty farro that is topped with tender chicken, crisp, fresh veggies, and a simple feta vinaigrette!
I go through phases where I feel completely dissatisfied with how things are going at home. I went through a cleaning phase where my mission was to rid this house of dirt and replace it with order and sparkling cleanliness. My self-imposed maintenance plan was to create a schedule for myself in which I would scrub a new area of the house each day. I thought if I could just clean one area every day then the house would stay immaculate which in turn would free up loads of hours each week. But life has a way of throwing curve balls into your best-laid plans. Our daily chaos quickly crushed any hopes I had of keeping the house clean and orderly. That phase came to an end almost before it even began
My latest phase is healthy eating. Our family has a pretty healthy diet, but there is always room for improvement. Sure we like to indulge in sweets like Salted Caramel No Bake Eclair Cakes or Browned Butter Salted Cowboy Cookies every now and again, but for the most part, our meals are healthy. I announced to my family that from now we on we are eating more whole grains and more veggies. The response was luke-warm at best. I anticipated that response and armed myself with this Mediterranean chicken farro bowl!
I know my family enjoyed this recipe for Brussels sprouts and farro salad, so I used farro as the base for this simple meal. I topped my bowls with a kid favorite; crisp cucumbers as well as bright and fresh cherry tomatoes. Kalamata olives and pepperoncini peppers were added for tangy flavor. Since everyone loves chicken, I added Johnsonville Flame Grilled Garlic and Herb Chicken. This chicken makes this meal come together so quickly. While the farro is cooking, the chicken can be microwaved, and the vegetables can be sliced. The chicken has no MSG, no fillers, or artificial flavors. It is versatile enough for salads, sandwiches, pasta dishes or soups. The light and lean chicken, fiber-filled farro and vitamin filled veggies make this meal a real powerhouse! Plus it tastes good. It was so good, not one person in my house complained about eating healthy! This may be a phase that lasts!
- 1/4 red wine vinegar
- 2 cloves garlic, minced
- 1 tablespoon dried Greek seasoning
- 1/4 cup crumbled feta
- 1/3 cup olive oil
- 1/2 cup pepproncini peppers
- 1/2 cup Kalamata olives
- 1 cup sliced cucumbers
- 1 cup halved red cherry tomatoes
- 1 cup halved yellow cherry tomatoe
- 1 package Garlic and Herb Johnsonville Flame Grilled Chicken
- 3 cups of chicken broth
- 1 cup dry farro
Combine farro and chicken broth in a saucepan and place over medium heat. Bring broth to a boil, cover and reduce heat to medium-low. Cook farro for 30 minutes or until liquid has been absorbed.
Cook chicken according to package directions. Remove from heat and allow the chicken to cool slightly before slicing.
Divide farro between 2-4 bowls (these bowls make 4 small portions or 2 large and filling portions). Top each bowl with sliced vegetables, olives, and peppers.
In a small bowl, whisk together the olive oil, feta, Greek seasoning, garlic and vinegar. Drizzle dressing over each bowl.
Amount Per Serving Calories 1873 Total Fat 120g Saturated Fat 30g Cholesterol 372mg Sodium 1249mg Fiber 14g Sugar 19g Protein 113g
This is a sponsored conversation written by me on behalf of Johnsonville. The opinions and text are all mine.