Greek Chicken Farro Meal Prep
Greek Chicken Farro Meal Prep bowls combine tender chicken, chewy farro, feta, and olives with tzatziki for a fresh Mediterranean lunch you can prep ahead.
Greek Chicken Farro Meal Prep is a make-ahead lunch bowl built on chewy whole-grain farro, juicy pan-seared chicken, and classic Mediterranean toppings like feta, olives, and tzatziki. It comes together in one skillet and one saucepan, then packs into containers for grab-and-go meals through the week.
This Greek Chicken Farro Meal Prep gives you a Healthy Greek Chicken option that still feels like a real meal, with feta, olives, and a good drizzle of tzatziki. The farro and chicken cook at the same time, so you’re not stuck at the stove much longer than the 25 to 30 minutes it takes the farro to finish. Just remember to keep the tzatziki in its own container until you’re ready to eat.
Table of Contents
Why You’ll Love This Greek Chicken Farro Meal Prep
- Nutty, chewy farro and juicy sliced chicken give every bite good contrast
- Feta, olives, and roasted red peppers add bright Mediterranean flavor without extra cooking
- Built for make-ahead lunches: assemble once and eat all week
- Works as a complete meal in one container, no extra sides needed
- Easy to customize with pickled red onion or a sprinkle of fresh dill
Greek Chicken Farro Meal Prep
Equipment
- Medium saucepan with lid
- Large skillet
- Fine-mesh strainer
- Cutting board and chef’s knife
- Meal prep containers
- Small containers for sauce
Ingredients
Farro
- 1 cup farro rinsed under cold water
- 3 cups water or chicken stock stock adds more savory flavor
- ½ teaspoon salt seasons the farro as it simmers
Chicken
- 1 pound boneless, skinless chicken breasts seasoned with salt, pepper, and Greek seasoning if using
- 3 tablespoons olive oil for searing the chicken
Bowl Toppings
- tzatziki sauce for serving; keep separate until ready to eat
- cherry tomatoes halved
- cucumber diced
- red onion thinly sliced or pickled
- feta cheese crumbled
- kalamata olives pitted and halved
- roasted red peppers from a jar, sliced
- chickpeas rinsed and drained
- fresh dill chopped, optional garnish
Instructions
- Rinse the farro under cold water, then combine it with the water (or chicken stock) and salt in a medium saucepan. Bring to a boil, reduce the heat to low, cover, and simmer for 25 to 30 minutes, until the farro is tender and the liquid is absorbed. Fluff with a fork and set aside to cool. Rinsing the farro first removes extra starch so the grains stay separate instead of clumping together.
- While the farro cooks, pat the chicken breasts dry and season with salt, pepper, and Greek seasoning if using. Heat the olive oil in a large skillet over medium-high heat, then cook the chicken for 6 to 8 minutes per side, until cooked through and golden brown. Remove from the skillet, let it rest a few minutes so the juices stay in the meat, then slice or dice into bite-sized pieces.
- Halve the cherry tomatoes, dice the cucumber, thinly slice the red onion (or use pickled red onion), crumble the feta, halve the kalamata olives, and slice the roasted red peppers. Rinse and drain the chickpeas.
- Divide the cooked farro among meal prep containers, then top each with the sliced chicken, cherry tomatoes, cucumber, red onion, feta, kalamata olives, roasted red peppers, and chickpeas.
- Drizzle with tzatziki before serving. For meal prep, store the tzatziki separately and add it just before eating so the bowls don’t get watery. Garnish with fresh dill if you like. These bowls keep in the refrigerator for up to 3 days.
Notes
What Ingredients Do You Need for Greek Chicken Farro Meal Prep?
| Ingredient Group | Ingredient | Exact Amount | Purpose or Note |
|---|---|---|---|
| Farro | Farro | 1 cup | Base grain, gives the bowls a chewy texture |
| Farro | Water or chicken stock | 3 cups | Cooking liquid; stock adds more savory flavor |
| Farro | Salt | 1/2 teaspoon | Seasons the farro as it simmers |
| Chicken | Boneless, skinless chicken breasts | 1 pound | Main protein, pan-seared until golden |
| Chicken | Olive oil | 3 tablespoons | Used to sear the chicken in the skillet |
| Bowl Toppings | Tzatziki sauce | For serving | Cool, tangy sauce added just before eating |
| Bowl Toppings | Cherry tomatoes | Halved | Added fresh for juiciness |
| Bowl Toppings | Cucumber | Diced | Added fresh for crunch |
| Bowl Toppings | Red onion | Thinly sliced or pickled | Adds sharp bite; pickled version is milder |
| Bowl Toppings | Feta cheese | Crumbled | Salty, tangy topping |
| Bowl Toppings | Kalamata olives | Pitted and halved | Adds briny flavor |
| Bowl Toppings | Roasted red peppers (from a jar) | Sliced | Adds sweet, smoky flavor |
| Bowl Toppings | Chickpeas | Rinsed and drained | Adds heartiness to the bowls |
| Bowl Toppings | Fresh dill | Chopped (optional) | Optional garnish |
Cooking the farro in chicken stock instead of water gives it a deeper, savory base before any toppings go on. Feta, kalamata olives, and roasted red peppers bring the salty, briny notes that define this Mediterranean Meal Prep, while the tzatziki adds a cool, tangy finish once it’s spooned on top.
How to Make Greek Chicken Farro Meal Prep Step by Step
- Rinse the farro under cold water, then combine it with the water (or chicken stock) and salt in a medium saucepan. Bring to a boil, reduce the heat to low, cover, and simmer for 25 to 30 minutes, until the farro is tender and the liquid is absorbed. Fluff with a fork and set aside to cool.
- While the farro cooks, pat the chicken breasts dry and season with salt, pepper, and Greek seasoning if using. Heat the olive oil in a large skillet over medium-high heat, then cook the chicken for 6 to 8 minutes per side, until cooked through and golden brown. Remove from the skillet, let it rest a few minutes, then slice or dice into bite-sized pieces.
- Halve the cherry tomatoes, dice the cucumber, thinly slice the red onion (or use pickled red onion), crumble the feta, halve the kalamata olives, and slice the roasted red peppers. Rinse and drain the chickpeas.
- Divide the cooked farro among meal prep containers, then top each with the sliced chicken, cherry tomatoes, cucumber, red onion, feta, kalamata olives, roasted red peppers, and chickpeas.
- Drizzle with tzatziki before serving. For meal prep, store the tzatziki separately and add it just before eating. Garnish with fresh dill if you like. These bowls keep in the refrigerator for up to 3 days.
Pro Tip: Rinsing the farro before cooking removes extra starch, so the grains stay separate instead of clumping together.
Tips, Variations, and Troubleshooting for Farro Chicken Bowls
Pro Tips for Success
- Cook the chicken over medium-high heat so it browns in the same 6 to 8 minutes per side the recipe calls for; lower heat will need more time and won’t give you the same golden crust.
- Chop the vegetables while the farro and chicken cook so everything is ready to assemble around the same time.
- Portion the tzatziki into small containers instead of one shared jar, so each bowl gets sauce without repeated dipping.
- Use wide, shallow containers for the bowls so the toppings stay separated instead of pressing down into the farro.
Variations
Herbed Chicken (optional): Season the chicken with Greek seasoning along with the salt and pepper, as the recipe allows, for extra herby flavor.
Pickled Onion (optional): Swap the fresh sliced red onion for pickled red onion for more tang, an option already built into the ingredient list. For another hands-off take on this flavor combo, try our Sheet Pan Greek Chicken and Veggies.
Troubleshooting Common Problems
Problem: The farro turns out mushy.
Solution: Check it at the 25-minute mark. Farro is ready as soon as it’s tender and the liquid is absorbed, so pull it off the heat then instead of cooking the full 30 minutes.
Problem: The chicken comes out dry.
Solution: Avoid pressing down on the chicken while it sears, and let it rest a few minutes after cooking before slicing so the juices stay in the meat.
Problem: The bowls get soggy by the time you eat them.
Solution: Keep the tzatziki separate and add it right before eating, exactly as the recipe suggests for meal prep.
How to Store and Reheat Greek Chicken Farro Meal Prep
| Storage Method | Duration | Best Practice |
|---|---|---|
| Refrigerator | Up to 3 days | Store tzatziki sauce separately and add it just before eating |
These bowls are easy to eat cold, straight from the fridge, since the farro and chicken hold up well overnight. If you’d rather have the chicken and farro warm, reheat just those two components, then add the cold toppings and tzatziki afterward so the vegetables and sauce stay fresh.
The USDA Food Safety and Inspection Service notes that cooked chicken is safe in the refrigerator for three to four days, so keeping these bowls to three days is well within that guidance.
If you have extra servings, tuck the sliced chicken and farro into a pita for a quick wrap, or toss leftover cucumber, tomato, and tzatziki together as a simple side salad the next day.
FAQs About Greek Chicken Farro Meal Prep
How long do Greek Chicken Farro Meal Prep bowls last in the fridge?
These bowls keep in the refrigerator for up to 3 days. Store the tzatziki in a separate container and add it right before eating so the bowls don’t get watery.
Can I meal prep this recipe in advance for the week?
Yes. Cook the farro and chicken, chop the vegetables, and divide everything into containers ahead of time, then add the tzatziki just before you eat each bowl.
Should I add the tzatziki before storing the bowls?
No, keep the tzatziki sauce in its own container and spoon it on right before serving. Adding it ahead of time can make the bowl soggy by the time you’re ready to eat.
Give These Bowls a Try
Give this Greek Chicken Farro Meal Prep a try this week and let us know how your bowls turn out in the comments. If you like big Mediterranean flavor, you might also enjoy our Greek Lemon Chicken Quinoa Bowls or our Air Fryer Greek Chicken Bowls.
A quick rating helps other home cooks find the recipe, and saving it to Pinterest means it’s easy to find again next time you’re planning lunches. Honestly, once you’ve got a batch of chicken and farro in the fridge, weekday lunch decisions get a lot easier.
Save this Greek Chicken Farro Meal Prep for busy weeks. Golden seared chicken, nutty farro, feta, olives, and cool tzatziki come together in make-ahead bowls that keep well in the fridge for days. Pin it now to save for your next meal prep session.
