Chicken Farro Power Bowls with Tomato & Cucumber and Shawarma Dressing
These grain bowls balance warm, savory elements with cool, crisp produce. Nutty, chewy farro forms a substantial foundation that catches pan juices from seared chicken breast strips coated in fragrant shawarma seasoning. Halved cherry tomatoes and diced cucumber add immediate freshness and crunch, contrasting the tender chicken. A quick, creamy Greek yogurt dressing ties the components together without overwhelming the natural textures of the grains and vegetables.
Why this one works
- Chewy farro provides a satisfying, toothsome base that holds up well under warm toppings.
- Shawarma spices bring deep aromatic flavor to lean chicken breast strips during a quick sear.
- Fresh cucumber and juicy cherry tomatoes introduce bright contrast against the warm skillet chicken.
- A simple Greek yogurt dressing adds creaminess and gentle acidity across the entire bowl.
What you’ll need
- 1 cup (190g) farro Rinse briefly before cooking to remove surface dust; boil until tender with a pleasant bite.
- 1 lb (450g) chicken breast strips Cut into uniform strips so the meat browns evenly and cooks through without drying out.
- 1 cup (150g) cherry tomatoes, halved Halving exposes the juicy interior, helping them meld naturally with the warm grains.
- 1 cup (130g) cucumber, diced Dice into bite-sized pieces to match the scale of the halved tomatoes.
- 0.5 cup (120g) Greek yogurt Provides a thick, creamy foundation for the dressing when loosened with water and lemon.
- 2 tbsp (30ml) olive oil Used to coat the skillet for browning the spiced chicken strips.
- 1 tsp (5g) shawarma spice blend Coats the chicken thoroughly to create an aromatic crust in the pan.
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What to have nearby
- Medium saucepan for simmering grains
- Fine-mesh strainer or colander for draining farro
- Large skillet for searing chicken
- Small mixing bowl and whisk for blending the dressing
Step-by-step instructions
Start by simmering the farro while prepping your produce and seasoning the chicken. Once the chicken hits the hot skillet, the rest comes together in minutes, allowing you to build warm, freshly assembled bowls directly from the stove.
- 1Step 1
Cook farro in boiling water until tender, about 20 minutes, then drain.
- 2Step 2
Toss chicken with shawarma spice and sear in olive oil until golden and cooked through.
- 3Step 3
Combine yogurt with a splash of water and lemon for the dressing.
- 4Step 4
Assemble bowls with farro base, topped with warm chicken, fresh tomatoes, and cucumber.
- 5Step 5
Drizzle with shawarma dressing before serving.
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A few things worth knowing
- Drain the farro thoroughly after boiling so excess cooking water does not dilute the dressing.
- Ensure the skillet and olive oil are hot before adding chicken to achieve a deep golden sear.
- Thin the yogurt dressing gradually until it reaches a smooth, pourable consistency.
Ways to make it your own
- Sprinkle fresh chopped parsley or mint over the assembled bowls for added herbaceous aroma.
- Serve with extra lemon wedges to squeeze over the chicken right before eating.
Serving suggestions
Dish the farro into wide, shallow bowls and arrange the spiced chicken, tomatoes, and cucumber in distinct sections on top. Finish with a generous drizzle of the Greek yogurt dressing across the entire surface so every forkful catches a bit of creaminess.
Storage & reheating
Keep leftover chicken, farro, and raw vegetables in separate airtight containers in the refrigerator to preserve individual textures. Store the yogurt dressing in a covered jar, stirring before spooning over reheated or chilled components.
Nutrition notes
Nutrition is provided as a general estimate for the listed recipe. Brands, exact portions, and ingredient swaps can change the numbers.
Quick recipe answers
Can the farro be made ahead of time?+
Yes, you can boil and drain the farro in advance, then rewarm it gently or serve it at room temperature.
What texture should the farro have when finished?+
It should be tender throughout with a slight, pleasant chewiness rather than soft or mushy.
Can these bowls be eaten cold?+
They work well served either with freshly cooked, warm chicken or fully chilled as a cold grain salad.
With balanced textures, aromatic seared chicken, and a cool yogurt drizzle, these farro bowls deliver a dependable, satisfying meal ready for any weekday lunch or dinner.
Chicken Farro Power Bowls with Tomato & Cucumber and Shawarma Dressing
Hearty farro, seasoned seared chicken, diced cucumber, and cherry tomatoes come together in vibrant grain bowls finished with a tangy yogurt dressing.
Ingredients
- 1 cup (190g) farro
- 1 lb (450g) chicken breast strips
- 1 cup (150g) cherry tomatoes, halved
- 1 cup (130g) cucumber, diced
- 0.5 cup (120g) Greek yogurt
- 2 tbsp (30ml) olive oil
- 1 tsp (5g) shawarma spice blend
Instructions
- Cook farro in boiling water until tender, about 20 minutes, then drain.
- Toss chicken with shawarma spice and sear in olive oil until golden and cooked through.
- Combine yogurt with a splash of water and lemon for the dressing.
- Assemble bowls with farro base, topped with warm chicken, fresh tomatoes, and cucumber.
- Drizzle with shawarma dressing before serving.
Nutrition
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