Greek Chicken Bowl with Roasted Vegetables
Servings 2 - 3
Equipment
- Baking Sheet
- Small Saucepan
- Large Nonstick Skillet
Ingredients
Greek Chicken Marinade:
- 1 large chicken breast, cut into bite-sized pieces
- 2 tbsp olive oil
- Juice & zest of 1 lemon
- 3 cloves of garlic, minced
- ½ tsp dried oregano
- Sea salt and freshly cracked pepper, to taste
- Pinch of crushed red pepper flakes, to taste
Roasted Vegetables:
- 1-2 tbsp olive oil, to taste
- 1 small bunch of broccoli, cut into florets
- 1 large handful of cherry tomatoes
- ¼ yellow onion, chopped
- Sea salt and freshly cracked pepper, to taste
- Pinch of crushed red pepper flakes, to taste
Other Ingredients:
- ½ cup dried instant farro, cooked in broth, per instructions
- 1½ cups leftover white rice
- Feta cheese crumbles
- Lemon wedges
Instructions
- Marinate the chicken by combining the olive oil, lemon juice, lemon zest, garlic, oregano, sea salt, freshly cracked black pepper, and crushed red pepper flakes in a zip-lock bag. Add the bite-sized pieces of chicken, seal the bag, and toss to coat evenly, then refrigerate to marinate for at least 30 minutes.
- Preheat the oven to 400 degrees.
- Prepare the vegetables by tossing them with olive oil, then season with sea salt, freshly cracked black pepper, and crushed red pepper flakes to taste.
- Spread the broccoli and onions out on the baking sheet in a single layer, reserving the tomatoes in a bowl.
- Roast the vegetables in the oven for 5 minutes, then toss them with a spatula.
- Add the tomatoes and roast for another 5-7 minutes, or until the broccoli is tender and the tomatoes have nearly burst. Remove from the oven and set aside.
- Meanwhile, prepare the farro in a small saucepan per the package instructions; drain. Side Note: I cooked my farro in chicken broth for added flavor.
- Toss together the warm, drained farro with the leftover rice; set aside until needed.
- Cook the chicken while the veggies are roasting & the farro is cooking, by heating a nonstick skillet over medium-high heat. Once hot, add the chicken pieces in a single layer and cook, stirring occasionally, for 6-7 minutes, or until cooked through and golden brown.
- Prepare the bowls by spooning some of the farro & rice mixture into a serving bowl, then top it with some chicken and roasted vegetables. Top with a sprinkling of feta cheese crumbles and a big squeeze of fresh lemon juice. Serve and enjoy.Side Note: I served this meal buffet style so each family member could make their own bowl to suit their preferences & it was a big hit!