Shawarma-Spiced Chicken and Farro Bowls with Chimichurri Yogurt

Swap your usual grain bowl for this hearty, protein-packed farro bowl. The nutty farro is tossed with olive oil and fresh dill, then topped with juicy shawarma-spiced chicken and sweet bell pepper. Tangy pickled shallot and herbaceous marinated tomatoes add brightness, while a creamy chimichurri yogurt sauce brings it all together.

This bowl is anything but boring-it’s a satisfying, flavor-packed meal that’s perfect for a weeknight dinner. With fiber-rich farro and lean chicken, it’s a balanced dish that will keep you full and happy.

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Ingredients

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

2 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

0.75 cup FarroView ingredient guideLike ingredientDislike ingredient

1 tablespoon Shawarma Spice BlendView ingredient guideLike ingredientDislike ingredient

2 unit TomatoView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

1 ounce ChimichurriView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Za'atar SpiceView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. In a medium pot, combine farro, 3 cups water and a big pinch of salt. Bring to a boil and cook until farro is tender, 25-30 minutes. If excess water remains, drain; if water evaporates before farro is done, add a splash more water.
2. While farro cooks, halve, peel and thinly slice shallot. Halve tomatoes lengthwise, then cut crosswise into ¼-inch-thick half-moons. Halve, core and thinly slice bell pepper into strips. Roughly chop dill.
3. In a small microwave-safe bowl, combine shallot, vinegar, 1 TBSP water, ½ tsp sugar and a pinch of salt. Cover with plastic wrap and microwave for 30-45 seconds. Stir and set aside to pickle. In a medium bowl, combine tomatoes, half the Za’atar Spice, a drizzle of olive oil, salt and pepper. Set aside to marinate.
4. In a second small bowl, combine yogurt, half the chimichurri and half the cumin.
5. Open package of chicken and drain off any excess liquid. Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken, bell pepper, Shawarma Spice Blend, salt and pepper. Cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes.
6. Once farro is done, transfer to a large bowl and combine with half the dill, a drizzle of olive oil, salt and pepper. Divide farro between shallow bowls; top with chicken and bell pepper, marinated tomatoes and pickled shallot (draining first). Drizzle chicken with sauce and garnish with remaining dill.

Recipe Tips

FAQ

Can I use a different grain instead of farro?

Yes, you can substitute farro with brown rice, quinoa or barley. Adjust cooking time according to package instructions.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken and farro in the microwave or on the stovetop and add fresh toppings after reheating.

Is this recipe gluten-free?

No, farro contains gluten. For a gluten-free option, use quinoa or rice.