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chicken power bowl

Greek Chicken Power Bowl

A healthy, make ahead power bowl for lunch or dinner!
5 from 2 votes
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Course: The Main Event
Cuisine: Dinner
Prep Time: 5 minutes
Cook Time: 20 minutes
Marinating Time: 1 day 1 hour
Total Time: 1 day 1 hour 25 minutes
Servings: 4 Servings
Author: Sara Ayesh


  • 2 chicken breasts butterfly'ed
  • 2 Tablespoons Olive Oil
  • 1 Lemon zested
  • Juice of 1 Lemon
  • 1 Tablespoon Marjoram
  • 1 Tablespoon Oregano
  • 2 Tsp Salt
  • 1 Tsp Pepper
  • 1/2 Tablespoon Garlic Powder
  • 1 Tablespoon Minced Onion
  • 1 Cup Dry Farro cooked according to package
  • 1/4 cup parmesan cheese shredded
  • 2 Cups Cherry Tomatoes halved
  • 4 cups arugula


  • Combine olive oil, lemon zest, lemon juice, spices, salt, peppper, minced onion, and garlic powder in a small bowl. Whisk to make marinade.
  • Pour over 2 Chicken breasts in a plastic bag or shallow bowl.
  • Marinate for 1 hr up to overnight. The longer the better!
  • Cook farro according to package and stir in 1/4 cup grated parm cheese. Season with salt and pepper.
  • Butterfly the chicken breasts (cut in half, but not the way, and lay them out flat) Broil on high for 9 minutes on one side, flip it and broil on high for 9 minutes on the opposite side or until the internal temperature is 165.
  • Let the chicken rest for 5 minutes.
  • In your bowl put 1 cup of arugula, top with a little bit of the farro, then chicken. Add halved cherry tomatoes and drizzle with balsamic vinegar.
  • Enjoy right then or refrigerate and have for lunch all week!