Textual Chef Textual Chef

Lemon Oregano Grilled Chicken with Farro

Juicy chicken breasts marinated in lemon, oregano, and garlic then grilled to perfection, served over nutty farro with a cucumber-tomato relish. Plan ahead: marinate the chicken for at least 30 minutes.

55 minMediumServes 4620 cal/serving

GreekDinnerGrill and StovetopDASHMediterraneanHigh ProteinHigh FiberDairy-FreeNut-FreeEgg-FreeAlcohol-FreeCorn-Free

Ingredients

  • 4 (6 oz) boneless, skinless chicken breasts
  • 1 1/2 cups semi-pearled farro, rinsed
  • 3 cups low-sodium chicken broth
  • 6 tbsp extra-virgin olive oil
  • 2 lemons, zested, juiced
  • 4 garlic cloves, minced
  • 2 tsp dried oregano
  • 1 cup English cucumber, diced
  • 1 cup cherry tomatoes, quartered
  • 1/4 cup fresh flat-leaf parsley, chopped
  • 1/4 cup red onion, finely diced
  • 1 tsp kosher salt
  • 1/2 tsp black pepper, freshly ground

Instructions

  1. 1

    Whisk together half the 6 tbsp extra-virgin olive oil, juice and zest from 2 lemons, 4 minced garlic cloves, 2 tsp dried oregano, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper to make the marinade.

  2. 2

    Place 4 (6 oz) boneless, skinless chicken breasts in a zip-lock bag. Pour most of the marinade over the chicken, reserving a few tablespoons for serving. Seal and marinate in the refrigerator for at least 30 minutes.

  3. 3

    Cook 1 1/2 cups rinsed semi-pearled farro in 3 cups low-sodium chicken broth: bring to a boil, reduce heat to low, cover, and simmer 25 to 30 minutes until tender. Drain excess liquid, fluff, and season with a pinch of kosher salt.

  4. 4

    Toss 1 cup diced English cucumber, 1 cup quartered cherry tomatoes, 1/4 cup finely diced red onion, and 1/4 cup chopped fresh flat-leaf parsley with remaining extra-virgin olive oil and a pinch of kosher salt to make the relish.

  5. 5

    Preheat grill or grill pan over medium-high heat and oil lightly. Remove chicken from marinade (discard used marinade). Grill 5 to 6 minutes per side until internal temperature reaches 165°F (74°C). Rest 5 minutes before slicing.

  6. 6

    Divide semi-pearled farro among plates, top with sliced chicken, spoon relish alongside, and drizzle with reserved marinade.

Questions

Can I make Lemon Oregano Grilled Chicken with Farro gluten-free?

Yes. The gluten in this entry is 1 1/2 cups semi-pearled farro, rinsed. Swap the grain for cooked rice or quinoa (the chew will differ). Everything else proceeds as written.

How long does Lemon Oregano Grilled Chicken with Farro keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat in a hot skillet rather than the microwave to keep the char.

Can I halve or double Lemon Oregano Grilled Chicken with Farro?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Cook this free in the app

Textual Chef is 4,504 plain-text recipes, free to read and free to cook from. No account, no paywall, no ads, no life stories. Open this one in the app and each quantity sits inside the step that uses it, so you read once and cook.

Every recipe is curated or public-domain sourced, written to one template and checked before it publishes. Nothing here is a scraped blog post.

Cook this free in the appNo download needed. It opens in your browser. The kitchen tools (planner, shopping list, pantry, import) are $5.33 a month billed annually; the first 30 days are free.

More Greek entries

All Greek recipes · All Dinner recipes · All Chicken Breast recipes