Hearty and healthy, this chicken grain bowl with goddess dressing is packed with goodness.
I am on a grain bowl kick!! As the temps are slowly warming up, I’m starting to teeter back into cold salad cravings, but for most of this winter it’s been grain bowls and soup for lunch! I love being able to cook a grain on the weekend, and then reheat it, top with all kinds of mix-ins, and finish with a delicious sauce. And LET ME TELL YOU – this goddess dressing made with lime, herbs, and yogurt is pretty baller! I am all about the herbs these days and can’t wait to start my herb garden this summer.
I love the chewy nuttiness of farro. Check out all the nutrition benefits here! Once cooked, it’s kind of like a cross between wheatberries and barley.
I am also all about healthy living made easy, so this chicken grain bowl recipe calls for a rotisserie chicken. They basically cost the same as a raw chicken at Whole Foods, and you don’t have to wash a pan! So it’s easy peasy. But if you do want to cook your own, or stick a couple of breasts in the air fryer before lunchtime, by all means do.
Like my Mediterranean Grain Bowl recipe, this one is also great for meal prep day. Batch cook some grains (farro, quinoa, brown rice), make the dressing, and cook the veggies in advance and you’ll have your lunch or easy dinner ready to assemble on the spot.
Chicken Grain Bowl Recipe
- Farro (feel free to sub in quinoa or brown rice for a gluten-free option)
- Kale (can sub in spinach, swiss chard, or other wilted greens)
- Red pepper
- Chicken breast, cooked
- Salt and pepper
For the dressing:
- Blend of fresh parsley, dill, and cilantro
- Olive oil
- Lime juice and zest (lemon works too)
- Full-fat Greek yogurt
I recently learned that you don’t have to cook farro like rice where you hope all liquid is absorbed at the end. Instead you can cook it like pasta and drain it at the end! The cooking time is shorter because you just let it boil until it’s done. Cook farro in heavily salted water until tender, about 15 or 20 minutes.
Cut chicken meat off of the bones if using a rotisserie chicken. If you’re using fresh, cook it and set side. Cut into bite-sized pieces.
Make the dressing
Zest the lime. Squeeze lime juice into a small bowl. Put 1/4 cup olive oil into a high power blender with yogurt, herbs, lime juice and zest, and garlic. Blend until smooth. You may have to add a splash more lime juice or water to make it thin enough to pour. Season with salt to taste. Use a food processor if you don’t have a blender (I would mince the garlic first).
Cook the kale and peppers
Add a little olive oil to a pan on medium-high heat and then cook the kale, peppers and minced garlic clove until kale is wilted and peppers are tender. Season with salt and pepper. Stir in farro.
Assemble the bowl
Add farro and veggie mixture to a large bowl and top with chicken.
Garnish with any leftover fresh herbs, and drizzle dressing on top.
Chicken Grain Bowl Variations
If you have chicken and grains, you can mix and match the toppings and sauces to suit your flavor preference of the day. Try a different bowl every day of the week with the same grain and chicken base.
Mexican Chicken Grain Bowl
- Pickled jalapeños
- Feta cheese
- Sour cream
- Tortilla chips
- Fresh Cilantro
Teriyaki Chicken Grain Bowl
- Brown rice
- Water chestnuts
- Teriyaki sauce
- Sesame seeds
Buffalo Chicken Grain Bowl
- Short grain brown rice
- Blue cheese
- Grated carrots
- Hot sauce
Chicken Grain Bowl with Goddess Dressing
- 1 cup cooked farro
- 1/2 cup rotisserie chicken
- 1/2 head red kale
- 1/4 bell pepper sliced
- 1 clove garlic minced
- Salt and pepper to taste
For the dressing:
- 1 cup mixed fresh parsley dill, and cilantro
- 1/4 cup olive oil
- 1 lime zested and juiced (about 3 tbsp)
- 1 clove garlic
- 3 tbsp fat Greek yogurt
- Pinch coarse sea salt
- Cook farro in heavily salted water until tender, about 15 minutes.
- Prep chicken and cut into bite-sized pieces.
- Make the dressing: Zest the lime. Squeeze lime juice into a bowl. Put 1/4 cup olive oil into a high power blender with yogurt, herbs, lime juice and zest, and garlic. Blend until smooth. You may have to add a splash more lime juice or water to make it thin enough to pour. Season with salt to taste.
- Cook the kale and peppers: Adding a little olive oil to a pan, cook the kale, peppers and minced garlic clove over medium high heat until kale is wilted and peppers are tender. Season with salt and pepper. Stir in farro.
- Add farro and veggie mixture to a bowl and top with chicken.
- Garnish with any leftover fresh herbs, and drizzle dressing on top.