1 cup cooked farro
3 cups water or stock
½ tsp salt
1 lb boneless, skinless chicken breasts (2 large breasts)
3 Tbsp olive oil
Zest of 1 lemon
2 Tbsp lemon juice
2 cloves garlic, grated
1 tsp dried oregano
½ tsp kosher salt
¼ tsp black pepper
1 Tbsp olive oil
1 pint cherry tomatoes, halved
2 cups chopped cucumber
1 cup kalamata olives, pitted and sliced
½ red onion, sliced
1 cup tzatziki sauce, purchased ready-made or prepared from the following recipe
½ cup crumbled feta cheese
Lemon wedges, for serving
Fresh dill and parsley for garnish (optional)

Tzatziki Sauce

1 cucumber
1 garlic clove
1 cup plain yogurt
½ tsp salt
½ tsp lemon juice
½ tsp dried dill

Rinse and drain farro, then place it in a pot with salt and enough water to cover. Bring to a boil; reduce heat to medium-low and simmer for 30 minutes. Drain any excess water.

In a gallon-size zip bag, combine chicken breasts, olive oil, lemon zest, lemon juice, garlic, oregano, salt and pepper. Marinate for four hours or overnight. In a large skillet, heat olive oil over medium-high heat, add the chicken breasts into the skillet and cook for 7 minutes, flip and continue to cook for another 5 to 7 minutes until the internal temperature has reached 165° F. Discard marinade. Remove chicken from pan and wait 5 minutes before slicing.

To assemble the bowls, place a bed of farro at the bottom of the bowl. Top with sliced chicken, tomatoes, cucumber, olives, red onion, tzatziki sauce and feta cheese. Sprinkle with parsley and dill and serve with lemon wedges.

Tzatziki sauce: Line a large bowl with a mesh strainer, place a paper towel into the strainer. Use a grater to grate the cucumber and garlic clove. Transfer to the strainer to remove the excess moisture. In a medium bowl, combine the shredded cucumber, garlic, yogurt, salt, lemon juice and dill. Stir to combine and refrigerate for an hour before serving.

Recipe courtesy of Laura Fuentes.

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