Mediterranean Farro Chicken Lunch Bowl Recipe

40 mins | 55 mins


  • 1 cup uncooked farro


  • 2 chicken breasts
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar

Roasted Veggies

  • ½ eggplant, cubed
  • 1 medium zucchini, cubed
  • 1 fennel bulb, cubed (fronds reserved)
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • salt and pepper


  • 3 tablespoons olive oil
  • 3 tablespoons balsamic vinaigrette
  • 1 tablespoon maple syrup
  • ¼ teaspoon dijon mustard


  • ½ cup feta cheese, crumbled
  • 2 tablespoons fennel fronds


  1. Cook farro according to package directions. Drain and rinse under cold water.
  2. While farro is cooking, heat the oven to 425°F.
  3. In a small baking dish, combine the oil and balsamic vinegar. Add the chicken and turn to coat. Season with salt and pepper. Bake for 5 minutes.
  4. Toss the eggplant, zucchini and fennel in the olive oil and apple cider vinegar, then spread them out on a large parchment-lined baking sheet. Sprinkle with salt and pepper. Add to the oven with the chicken.
  5. After the chicken has baked for 10 minutes total, turn it over and return to the oven. Bake for another 15 minutes, giving the veggies a stir once. Remove the chicken from the oven, and if the fennel is soft, remove the veggies from the oven as well.
  6. After veggies and farro have cooled, combine them in a large bowl. Add the feta cheese, fennel fronds and vinaigrette, then toss to coat.
  7. Divide the farro/veggie mixture between four portable containers. Top with the chicken.
  8. Refrigerate until served (will keep for 4 days), and serve cold.


This recipe was also SUPER delicious with butternut squash!