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Easy Herbed Chicken Meal Prep Bowls with Farro and Roasted Veggies for Healthy Lunches

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A simple, hearty meal prep bowl featuring juicy herbed chicken, nutty farro, and caramelized roasted vegetables. Perfect for quick lunches or dinners that are flavorful and nourishing.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 12 oz / 340 g)
  • 1 cup (190 g) pearled farro
  • 1 medium red bell pepper, sliced
  • 1 medium zucchini, sliced into half-moons
  • 1 cup cherry tomatoes, halved
  • 1 small red onion, sliced
  • 2 teaspoons dried oregano (or fresh if available)
  • 1 teaspoon dried thyme
  • 2 garlic cloves, minced
  • Salt and freshly ground black pepper, to taste
  • 3 tablespoons olive oil, divided
  • Juice of half a lemon (optional)
  • Optional garnishes: fresh parsley or basil, chopped

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. Rinse 1 cup (190 g) of pearled farro under cold water. In a medium pot, combine the farro with 3 cups (720 ml) of water and a pinch of salt. Bring to a boil, then reduce to a simmer and cook uncovered for 25-30 minutes, or until tender but still chewy. Drain any excess water and fluff with a fork. Set aside.
  3. Pat the chicken breasts dry with paper towels. In a bowl, toss them with 1 tablespoon of olive oil, minced garlic, dried oregano, thyme, salt, and pepper until evenly coated.
  4. On a large baking sheet, toss the sliced red bell pepper, zucchini, cherry tomatoes, and red onion with 2 tablespoons of olive oil, salt, and pepper.
  5. Push the veggies to the sides of the baking sheet and place the chicken breasts in the center.
  6. Roast in the oven for about 20-25 minutes, flipping the chicken and stirring the veggies halfway through. The chicken is done when it reaches an internal temperature of 165°F (74°C) and is no longer pink inside.
  7. Remove the chicken from the oven and let it rest for 5 minutes before slicing.
  8. Divide the cooked farro evenly into 4 meal prep containers or bowls. Top with sliced chicken and roasted veggies. Squeeze fresh lemon juice over each bowl and garnish with chopped parsley or basil if desired.

Notes

Patting the chicken dry helps the herb coating stick and promotes browning. Use a meat thermometer to ensure chicken reaches 165°F (74°C) for safety and juiciness. Avoid overcrowding the pan to prevent steaming veggies. Let chicken rest before slicing to keep it juicy. Overcooked farro can become mushy; cook until tender but still chewy. For easier cleanup, line baking sheet with parchment paper. Variations include swapping chicken for chickpeas or tofu for vegan options, or using quinoa or brown rice for gluten-free.

Nutrition

Keywords: herbed chicken, meal prep, farro, roasted vegetables, healthy lunch, easy recipe, chicken bowl, nutritious meal

Find it online: https://freshforkful.com/easy-herbed-chicken-meal-prep-bowls-with-farro-and-roasted-veggies-for-healthy-lunches/