Anti Inflammatory Mediterranean Chicken and Farro Bowl
Warm, hearty, and loaded with color, this bowl is the kind of meal that feels indulgent while quietly doing your body a lot of good. The spice rub on the chicken — turmeric, cumin, smoked paprika, and a hint of cinnamon — reads like a greatest-hits list of anti-inflammatory ingredients, and the combination creates a deeply savory, golden crust that's hard to resist. Farro simmered in low-sodium chicken broth forms a chewy, nutty base that holds up beautifully under all the toppings without turning soggy. Blistered cherry tomatoes, crisp cucumber, briny Kalamata olives, and fresh parsley bring brightness and variety to every forkful. The whole thing gets tied together with a zippy lemon-oregano dressing made with extra-virgin olive oil, which fits naturally into a whole-foods, produce-forward approach to eating. It serves four, making it a smart choice for a weeknight dinner or a batch-cook situation where you want satisfying lunches lined up for the next day. Squeeze a little extra lemon over the top before you dig in — it makes everything pop.
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Learn more →Ingredients
4 servings
For the farro
- 1 cup farro, rinsed
- 2 ½ cups low-sodium chicken broth
- ¼ tsp salt
For the chicken
- 4 bone-in, skin-on chicken thighs (about 2 lb total)
- 2 tbsp extra-virgin olive oil
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground cinnamon
- ½ tsp salt
- ¼ tsp black pepper
For the roasted tomatoes
- 1 ½ cups cherry tomatoes
- 1 tbsp extra-virgin olive oil
- ¼ tsp salt
For the dressing
- 3 tbsp extra-virgin olive oil
- 3 tbsp fresh lemon juice (from about 1 ½ lemons)
- 1 tsp dijon mustard
- 1 tsp dried oregano
- ¼ tsp salt
- ¼ tsp black pepper
For the bowls
- 1 english cucumber, diced
- ½ cup pitted kalamata olives, halved
- ¼ red onion, thinly sliced
- ¼ cup fresh flat-leaf parsley, roughly chopped
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Combine the farro, chicken broth, and 1/4 tsp salt in a large saucepan and bring to a boil over high heat. Reduce the heat to low, cover, and simmer until the farro is tender with a slight chew and has absorbed most of the liquid, about 25–30 minutes. Drain any excess liquid and set aside.
- 2
While the farro cooks, toss the cherry tomatoes with 1 tbsp olive oil and 1/4 tsp salt on a rimmed baking sheet. Roast on the upper rack until the skins are blistered and beginning to burst, 15–18 minutes. Remove and set aside.
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