BEAUTY IN THE FRIDGE

Greek Chicken Grain Bowl

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greek chicken grain bowl

Mike Garten

Put together this healthy, delicious meal in advance, then just grab and go when you need to head out the door.

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Yields: 2 servings

Total Time: 0 hours 15 mins

1/2 c.

farro

2

6-oz boneless skinless chicken breasts

2 tbsp.

olive oil, divided

1

lemon, halved

Kosher salt and pepper

1 c.

cherry or grape tomatoes, halved

2

small Persian cucumbers, diced

Plain Greek yogurt and feta cheese, for serving

  1. Heat grill to medium-high. Cook farro per package directions. Meanwhile, brush chicken with ½ tablespoon oil and season with ¼ teaspoon each salt and pepper. Grill until just cooked through, 5 to 6 minutes per side. Squeeze juice from half of lemon over the top, then transfer to a cutting board and let rest 5 minutes before slicing.
  2. Toss tomatoes and cucumbers with remaining 1½ tablespoons oil, 1 tablespoon lemon juice and a pinch each of salt and pepper.
  3. Divide farro among 2 containers, top with tomato mixture and chicken. Dollop with yogurt and add a small piece of feta cheese, if desired.

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