Mediterranean Grilled Chicken with Tzatziki and Farro
Equipment
- Grill
- Mixing Bowl
- Saucepan
Ingredients
- 4 boneless skinless chicken breasts
- 3 tablespoons olive oil
- Juice of 2 lemons, divided
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper
- 1 cup farro
- 2 cups water
- 1 cup plain Greek yogurt
- 1/2 cucumber, grated and squeezed dry
- 2 tablespoons chopped fresh dill
Instructions
- Rinse the farro under cold water. Place it in a saucepan with the water and half the salt. Bring to a boil, then reduce heat and simmer for 25 minutes until tender. Drain any excess liquid and set aside.
- In a bowl, mix the olive oil, juice of one lemon, minced garlic, oregano, remaining salt, and pepper. Add the chicken breasts and coat them well. Let the chicken marinate while you prepare the tzatziki.
- In another bowl, stir together the Greek yogurt, grated cucumber, dill, and juice of the remaining lemon. Add a pinch of salt if needed and set the tzatziki aside.
- Heat a grill or grill pan over medium high heat. Grill the chicken for 6 to 7 minutes per side until it reaches an internal temperature of 165 degrees. Remove the chicken and let it rest for 5 minutes before slicing.
- Spoon the cooked farro onto plates. Top with sliced chicken and a generous dollop of tzatziki.
Notes
Grate and squeeze the cucumber well so the tzatziki stays thick instead of watery. If you make the tzatziki earlier in the day, the flavors meld nicely in the fridge. Leftovers keep best when stored separately, with the chicken and farro in one container and the sauce in another.
Course: Main Course
Cuisine: Mediterranean
Equipment: Grill, Mixing Bowl, Saucepan
Cuisine: Mediterranean
Equipment: Grill, Mixing Bowl, Saucepan