chicken and farro recipe

The Best chicken and farro recipe

This recipe is one of my all-time favorites because it’s simple enough to whip up in under an hour but feels special enough for a dinner party or just a cozy weeknight meal. The combination of tender chicken and fluffy farro is light yet satisfying, and it’s got that perfect balance of textures—crispy skin, chewy grains, and juicy meat. I first made it for my kids when they were younger, and they’d always ask for seconds because it’s not just food; it’s something they can actually enjoy without feeling like they’re eating “healthy.” My husband loves it too, especially when we serve it with a simple green salad or a dollop of yogurt to cut through the richness.

Farro is a great ingredient because it’s packed with fiber and protein, which keeps everyone full longer than most meals. And chicken? It’s lean and versatile, so you can season it however you like—garlic, herbs, lemon, or even just a simple salt and pepper. This recipe is great for meal prep too—cook the farro ahead and store it in the fridge, then reheat it with fresh chicken and veggies when you’re ready. My family loves it because it’s not too heavy, not too boring, and always makes everyone feel good. Whether it’s a weekend dinner or a quick weeknight meal, this dish is a winner. Plus, the farro adds a nice chewy bite that kids actually seem to like, and my husband always says it’s the kind of meal that makes you feel like you’re eating something nourishing without ever feeling deprived.

Grilled Lemon-Herb Chicken with Farro and Roasted Vegetables

4.8 from 1845 votes

A flavorful and balanced dish featuring tender grilled chicken paired with nutty farro and vibrant roasted vegetables. Perfect for a light yet satisfying meal.

🖨️ Print Recipe📌 Pin Recipe❤️ Add to Collection

Prep Time20 mins

Cook Time35 mins

Resting Time0 mins

Total Time55 mins

Servings: 4Cuisine: InternationalCalories: 480 kcal

🥘Ingredients

For the Chicken

• 4 boneless, skinless chicken breasts
• 3 tbsp olive oil
• 1 lemon (juiced + zest)
• 4 cloves garlic (minced)
• 1 tsp dried oregano
• 1 tsp dried thyme
• ½ tsp salt
• ½ tsp black pepper

For the Farro

• 1 cup farro
• 2 cups chicken broth
• 1 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp butter

For the Roasted Vegetables

• 2 cups cherry tomatoes (halved)
• 1 red bell pepper (diced)
• 1 zucchini (sliced)
• 1 tbsp olive oil
• ½ tsp garlic powder
• ½ tsp paprika
• Salt and pepper to taste

👨‍🍳Directions

1. 1 Preheat grill or grill pan to medium-high heat. In a bowl, mix olive oil, lemon juice, lemon zest, garlic, oregano, thyme, salt, and pepper. Coat chicken breasts in the marinade and let sit for 10 minutes.
2. 2 Grill chicken breasts for 5-6 minutes per side until cooked through (internal temp 165°F). Remove and set aside.
3. 3 While chicken cooks, preheat oven to 400°F (200°C). Toss cherry tomatoes, bell pepper, and zucchini with olive oil, garlic powder, paprika, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes until tender.
4. 4 In a large skillet, heat olive oil over medium heat. Add farro and chicken broth, then bring to a boil. Reduce heat, cover, and simmer for 15 minutes or until farro is tender. Stir in butter and salt/pepper.
5. 5 Plate the farro, top with grilled chicken, and arrange roasted vegetables around. Serve immediately.

🔧Equipment

• Grill or grill pan
• Mixing bowls
• Cutting board
• Knife
• Oven
• Large skillet
• Tongs

📊Nutrition Facts (per serving)

🔥Calories: 480 kcal🧈Total Fat: 18💛Saturated Fat: 4❤️Cholesterol: 90🧂Sodium: 750🌾Total Carbs: 60🥦Dietary Fiber: 7🍬Sugars: 10🥩Protein: 42

📝Notes

For extra flavor, add a sprinkle of fresh parsley or basil on top before serving.,Substitute farro with quinoa if preferred.,Ensure chicken reaches 165°F (74°C) for safe consumption.

This chicken and farro dish is always a crowd-pleaser because it’s hearty enough for a big family meal but still light enough to feel fresh. The farro adds a nice texture and nutty flavor that pairs perfectly with the tender chicken, making it a balanced choice for any occasion—whether you’re hosting a casual dinner or a Sunday spread. Plus, it’s easy to prep ahead and serve, so you won’t be stuck in the kitchen last minute.

❓ Frequently Asked Questions About Grilled Lemon-Herb Chicken with Farro and Roasted Vegetables

What is the difference between farro and wheat berries, and which should I use in this recipe?

In this recipe, farro is typically preferred because it has a nutty flavor and chewy texture that pairs well with chicken. Farro is essentially an ancient type of wheat, while wheat berries are whole grains that have a similar texture but can be slightly harder to digest. If you can’t find farro, wheat berries can work, though they may require a bit more cooking time.

Can I substitute farro with another grain or pasta in this dish?

While farro is the best choice for this recipe due to its texture and flavor, you could try substituting it with quinoa (for a lighter option) or barley (for a heartier texture). However, pasta like penne or spaghetti won’t work as well since they lack the chewy, whole-grain quality that balances the dish.

How do I ensure the chicken stays moist while cooking?

To keep the chicken tender, brine the chicken pieces in salted water for 20–30 minutes before cooking, then pat them dry before searing. For extra moisture, consider adding a splash of broth or lemon juice to the pan while cooking. Avoid overcrowding the pan, and cook in batches if needed to maintain a high heat for a good sear.

What can I use as a substitute for fresh herbs if I don’t have parsley or dill?

If fresh herbs aren’t available, you can use dried herbs like oregano, thyme, or basil (use about ¼ the amount since they’re more concentrated). For a quick garnish, try cilantro or chives, or even a sprinkle of lemon zest for brightness. Herbs like basil or mint also work well in Mediterranean-style dishes.

Can I make this recipe ahead of time and reheat it?

Yes, you can prep most components ahead—cook the farro separately, marinate the chicken, and chop the veggies—but assemble the dish just before serving to keep the chicken tender. Store any prepped ingredients in the fridge for up to 3 days. To reheat, warm the farro and veggies separately, then gently reheat the chicken in a pan or oven (350°F/175°C) until heated through. Avoid microwaving the chicken to prevent drying out.