CrossFit Soda City
Macro Monday Recipe
7/5/2021
Mediterranean Chicken Farro Bowls
Nutritional Facts
Yields: 4 servings
Calories: 504
Carbohydrates: 45g
Protein: 36g
Fat: 20g
Ingredients
• 1 cup cooked farro
• ½ teaspoon salt
• 1 pound boneless skinless chicken breasts
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 cloves garlic, grated
• 1 teaspoon dried oregano
• 1 pint cherry tomatoes, halved
• 2 cups chopped cucumber
• 1 cup kalamata olives, pitted and sliced
• ½ red onion, sliced
• 1 cup tzatziki sauce
• ½ cup crumbled feta cheese
• Salt and pepper
TZATZIKI SAUCE
• 1 cucumber
• 1 garlic clove
• 1 cup plain Greek yogurt
• ½ teaspoon salt
• ½ teaspoon lemon juice
• ¼ teaspoon dried dill
Instructions
1. Rinse and drain farro. Place farro in a pot with salt and enough water to cover it. Bring it to a boil; reduce heat to medium-low and simmer for 30 minutes. Drain off any excess water.
2. For the chicken: In a gallon size zip bag, combine chicken, olive oil, lemon juice, garlic, oregano, salt, and pepper. Marinate for 4 hours or overnight.
3. In a large skillet, heat olive oil over medium-high heat, add the chicken into the skillet and cook for 7 minutes, flip, and continue to cook for another 5-7 minutes until the internal temperature has reached 165°F. Discard marinade.
4. Remove chicken from pan and wait 5 minutes before slicing.
5. To assemble the Greek bowls; place a bed of farro at the bottom of your bowl or meal prep container. Top with sliced chicken, tomatoes, cucumber, olives, red onion, tzatziki sauce, and feta cheese
TZATZIKI SAUCE
1. Line a large bowl with a mesh strainer, place a paper towel into the strainer.
2. Use a cheese grater to grate the cucumber and garlic clove, transfer to the strainer to remove the excess moisture.
3. In a medium bowl combine the shredded cucumber, garlic, yogurt, salt, lemon juice, and dill. Stir to combine and refrigerate for an hour before serving.
