Lemon Herb Chicken Grain Bowls Recipe

The useful part

1
Heat the oven to 425°F. Toss the chicken with 1 tablespoon olive oil, garlic, salt, pepper, and half the lemon zest, then roast on a sheet pan for 18 to 22 minutes until it reaches 165°F.
2
Meanwhile, simmer the farro in salted water until tender, about 25 minutes; drain well and toss with 1 tablespoon olive oil and the remaining lemon zest.
3
Chop the cucumber and tomatoes, then whisk the remaining olive oil with the lemon juice and parsley.
4
Slice the chicken and divide it with the farro and vegetables into four containers. Pack the dressing separately so the cucumber stays crisp.

Work with what you have

Easy substitutions

Use the closest swap that fits what you have and how you plan to pack it.

quinoa or brown rice, cooked by its package directions

canned chickpeas or baked tofu for a meatless bowl

Make the next meal easier

Turn extra chicken and grains into a pita filling; add the cucumber and dressing just before eating.

Cool portions in shallow sealed containers, refrigerate within 2 hours, and use within 3 days.

Reheat the chicken and farro separately in the microwave or a skillet, then add the chilled vegetables and dressing.

For cooling, storing, and reheating details, use the USDA references below.