Greek Lemon Chicken Farro Bowls with Charred Corn & Tomato

Lemon and oregano have long seasoned Greek chicken, bringing bright coastal flavor to everyday plates. Here seared thighs rest over chewy farro with charred corn, juicy tomatoes, and feta for a fresh lunch bowl.

Serves 4 · 20 min prep · 30 min cook

Estimate for one serving

• 485 cal
• 36g protein
• 44g carbs
• 18g fat

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Ingredients

• 1¼ lb boneless skinless chicken thighs
• 1 cup dry farro
• 2 cups fresh sweet corn kernels
• 1 lb heirloom tomatoes
• 1 medium cucumber
• ½ small red onion
• 4 oz feta cheese
• 2 lemon
• ¼ cup extra-virgin olive oil
• 2 tsp dried oregano
• 1 tsp garlic powder
• 1 tsp kosher salt
• ½ tsp black pepper
• ¼ cup fresh dill

Instructions

1. 1Rinse the farro and cook it in salted water according to package timing until pleasantly chewy, about 25 minutes; drain and fluff, then toss with a drizzle of olive oil and zest from one lemon.
2. 2Pat the chicken dry and season all over with oregano, garlic powder, salt, pepper, and the juice of one lemon. Heat a large skillet over medium-high and add a thin film of oil.
3. 3Sear the thighs 5–6 minutes per side until deeply golden and cooked through to 165°F internal; rest 5 minutes then slice against the grain.
4. 4In the same hot skillet add the corn kernels in a single layer. Let them sit undisturbed 2–3 minutes to char, then stir and cook another 2 minutes until sweet and blistered.
5. 5Dice the heirloom tomatoes and cucumber; thinly slice the red onion. Toss the vegetables with remaining olive oil, lemon juice, salt, and chopped dill for a bright relish.
6. 6Divide the warm farro among four bowls or meal-prep containers. Top each with sliced chicken, charred corn, and a generous scoop of the tomato-cucumber mixture.
7. 7Crumble feta over everything and finish with an extra squeeze of lemon and cracked pepper. Serve warm or pack cold for desk lunches that stay fresh 3 days.