Christmas Healthy Greek Chicken Farro Bowl in 35 Minutes!

Christmas dinner doesn’t have to mean heavy casseroles and sugar overload! My Christmas Healthy Greek Chicken Farro Salad Bowl brings all the festive flavors without the guilt. I love how the tangy feta and briny olives pair with juicy grilled chicken and nutty farro – it’s like a holiday party in your mouth. And here’s my secret: farro isn’t just delicious, it’s packed with fiber and protein to keep you energized through all those holiday activities. This vibrant bowl proves healthy eating can still feel special during the most wonderful (and indulgent) time of year. Your guests will be asking for seconds before they even realize how good it is for them!

Why You’ll Love This Christmas Healthy Greek Chicken Farro Salad Bowl

Okay, let me gush for a second—this isn’t just another salad. It’s the kind of dish that makes you forget you’re eating something good for you because every bite is that satisfying. Here’s why it’s going to become your new holiday staple:

• Festive without the fuss: The vibrant red tomatoes, green cucumber, and snowy feta make it look like Christmas on a plate—no food coloring required!
• Nutrition that actually tastes amazing: Farro gives you that chewy, nutty goodness while packing in fiber and protein. Plus, olive oil and lemon? Your heart will thank you.
• Quicker than wrapping presents: Seriously—35 minutes start to finish. The farro cooks while you grill the chicken, and assembly is just tossing everything together. (Perfect for when you’d rather be decorating cookies.)
• Flavor bombs everywhere: Salty feta, briny olives, zesty dressing… every forkful is a little party. Even my “but where’s the gravy?” uncle goes back for seconds.

Trust me, this bowl solves the “I want festive but don’t want to nap afterward” holiday dilemma. It’s the dish I bring to every potluck because it disappears fast—and not just from the health-conscious crowd!

Ingredients for Christmas Healthy Greek Chicken Farro Salad Bowl

Alright, let’s dig into the good stuff! Here’s what you’ll need to make this festive bowl shine. I’ve learned through many (many) test batches that prep matters – so pay attention to those little details in parentheses. They make all the difference between “good” and “oh wow, can I get this recipe?”

• 1 cup uncooked farro (look for pearled farro – it cooks fastest!)
• 2 boneless, skinless chicken breasts (about 6 oz each, pounded to even thickness so they grill evenly)
• 1 cup cherry tomatoes, halved (I like the multicolored ones for holiday color)
• 1 medium cucumber, diced into 1/2-inch pieces (peel if the skin is tough)
• 1/2 red onion, thinly sliced (soak in ice water for 5 minutes if you want less bite)
• 1/2 cup Kalamata olives, pitted (don’t skimp – these are the salty gems of the bowl!)
• 1/2 cup feta cheese, crumbled (buy the block and crumble yourself – it’s creamier)
• 2 tbsp extra virgin olive oil (the good stuff you’d dip bread in)
• 1 tbsp fresh lemon juice (about 1/2 a juicy lemon)
• 1 tsp dried oregano (rub between your fingers to wake it up)
• Salt and freshly ground black pepper to taste

Ingredient Notes & Substitutions

No stress if your pantry isn’t perfectly stocked! Here’s how to adapt without losing that Greek holiday magic:

• Farro: Can’t find it? Swap with quinoa (cook 1 cup dry) or brown rice (use 1.5 cups cooked). Farro’s chewy texture is my favorite, but we improvise!
• Chicken: For vegetarians, chickpeas are fantastic (1.5 cups cooked). Leftover rotisserie chicken works too – just shred about 2 cups.
• Kalamatas: Regular black olives work in a pinch, but toss them with a splash of red wine vinegar to mimic that tang.
• Feta: Goat cheese or ricotta salata can sub, but feta’s saltiness really makes the flavors pop.
• No fresh lemon? Use 2 tsp bottled lemon juice, but add a tiny pinch of zest if you have it.

Pro tip: The dressing measurements are guidelines – I always taste and adjust. Sometimes it needs another squeeze of lemon or drizzle of oil. Trust your palate!

How to Make Christmas Healthy Greek Chicken Farro Salad Bowl

Okay, let’s get cooking! I promise this comes together faster than you can wrap a present (unless you’re one of those people who makes perfect gift-wrap corners – no judgment). Follow these steps, and you’ll have a bowl full of Greek holiday magic in no time.

Step 1: Cook the Farro

First things first – let’s tackle the farro. I like to get this going because it can hang out while we prep everything else. Here’s my foolproof method:

• Rinse 1 cup pearled farro in a fine-mesh strainer (stops it from being starchy).
• In a medium pot, combine farro with 2.5 cups water and a big pinch of salt – just like pasta water!
• Bring to a boil, then reduce heat to a simmer. Cover and cook for 25-30 minutes until tender but still chewy (like al dente pasta).
• Drain any excess water (though pearled farro usually absorbs it all). Spread on a baking sheet to cool while you prep other ingredients – this prevents mushiness!

Pro tip: If you’re making this ahead, cooked farro keeps refrigerated for 3 days. Just fluff it with a fork before using.

Step 2: Grill the Chicken

While the farro’s working, let’s make the chicken. Here’s how I get those perfect juicy strips every time:

• Pat chicken breasts dry with paper towels (secret for good browning!). Season both sides with salt, pepper, and a sprinkle of oregano.
• Heat a grill pan or outdoor grill to medium-high. Lightly oil the grates (I use a paper towel dipped in olive oil).
• Grill chicken 5-6 minutes per side until internal temp hits 165°F. No thermometer? Cut into the thickest part – juices should run clear.
• Transfer to a cutting board and let rest 5 minutes (don’t skip this – keeps all those juices inside!). Slice into strips against the grain.

Fun fact: The grill marks aren’t just pretty – they add smoky depth that plays so nicely with the bright Greek flavors.

Step 3: Assemble the Salad

Now for the fun part – bringing it all together! Here’s how I layer for maximum flavor in every bite:

• In your biggest mixing bowl (I use my grandma’s old yellow one), combine cooled farro, grilled chicken, tomatoes, cucumber, drained red onion, and olives.
• In a small bowl, whisk together olive oil, lemon juice, oregano, and a pinch each of salt and pepper. Taste and adjust – sometimes it needs more lemon!
• Drizzle dressing over the salad and toss gently with clean hands or salad tongs. You want everything coated but not squished.
• Transfer to a serving bowl or individual plates and top with crumbled feta. The salty cheese is like the holiday lights on this “tree” of flavors!

My favorite trick: Let it sit 10 minutes before serving if you can. The flavors get to know each other and become best friends.

Tips for the Perfect Christmas Healthy Greek Chicken Farro Salad Bowl

After making this salad more times than I can count (holiday potlucks, anyone?), I’ve picked up some tricks that take it from “good” to “can I have the recipe?” level. Here are my can’t-live-without tips:

• Chill your farro before mixing: Hot farro wilts the veggies and melts the feta – not cute! Spread it on a baking sheet after cooking to cool faster. If you’re rushed, pop it in the freezer for 5 minutes while prepping other ingredients.
• Marinate chicken in lemon juice: For extra juicy flavor, toss chicken with half the lemon juice and a glug of olive oil 30 minutes before grilling. The acid tenderizes while adding brightness that cuts through the rich feta.
• Dress with abandon (then adjust): I always make extra dressing – farro drinks it up! Start with half, toss, then add more until everything glistens. Too much? A handful of extra farro fixes it.
• Crunch is king: Add toasted pine nuts or chopped walnuts last minute for holiday texture. They’re like little flavor fireworks against the creamy feta.

Bonus holiday hack: Double the recipe and pack leftovers with extra feta in mason jars – they make perfect healthy lunches between Christmas and New Year’s when you’re sick of turkey sandwiches!

Serving Suggestions for Christmas Healthy Greek Chicken Farro Salad Bowl

Okay, let’s talk presentation – because we eat with our eyes first, right? This salad already looks like a holiday wreath with all its vibrant colors, but here’s how I love to serve it to really wow my guests (or just treat myself to something special):

• Warm pita wedges: Nothing beats tearing into fluffy, warm pita alongside this salad. I pop store-bought pitas in the oven for 3 minutes at 350°F – the toasty edges are perfect for scooping up every last farro grain.
• Roasted holiday veggies: Toss some Brussels sprouts or carrots with olive oil and roast while the farro cooks. The caramelized edges complement the fresh salad beautifully.
• Lemon-herb yogurt sauce: Mix Greek yogurt with lemon zest, dill, and a garlic clove for dipping. It’s like a healthier tzatziki that makes everything taste festive.
• Garnish galore: Fresh dill or mint leaves scattered on top add Christmas color and freshness. Sometimes I add pomegranate arils for jewel-toned crunch!

For a full holiday spread, I’ll serve this with a simple roasted red pepper soup – the warmth balances the salad’s freshness perfectly. And if you’re feeling extra? A crisp white wine like Assyrtiko turns dinner into a Mediterranean holiday feast!

Pro tip: For individual portions, pack everything into wide-mouth mason jars – layers of farro, chicken, then veggies. Screw on the lid, and you’ve got the prettiest (and most practical) healthy holiday lunch to go!

Storage & Reheating

Here’s the beautiful thing about this salad – it actually gets better as it sits (well, almost)! I’ve perfected the storage game after many holiday leftovers experiments. Just follow these simple tricks to keep your Greek chicken farro bowl tasting fresh.

Airtight is everything: Store your salad in a glass container with a tight lid – those plastic takeout containers let in fridge smells. Leave out the feta though! I keep it in a separate small baggie to sprinkle on right before eating. The salad itself stays perfect for 3 days this way.

No reheating needed: This is meant to be eaten cold or at room temp. If your fridge runs cold, just let it sit out 15 minutes before serving – the olive oil will loosen up and the flavors will wake up beautifully.

Reviving leftovers: If the farro seems dry (it drinks up dressing!), drizzle with a teaspoon each of olive oil and lemon juice, then toss. I like to add fresh cucumber or extra olives to perk up day-old salad too.

Freezing? Don’t: I learned the hard way that cucumbers and tomatoes turn to mush when frozen. But! You can freeze just the cooked farro and chicken separately for up to a month – thaw overnight in the fridge and assemble with fresh veggies when ready.

Pro tip: Pack leftovers in single-serve containers with the feta in a tiny compartment on top – you’ve got grab-and-go lunches that’ll make your coworkers jealous all week!

Nutritional Information

Okay, let’s talk numbers – but don’t worry, they’re the good kind! One generous serving of this Christmas Healthy Greek Chicken Farro Salad Bowl packs serious nutrition while tasting like a holiday celebration. Here’s the delicious breakdown per bowl (and yes, I’ve done the math so you don’t have to!):

• Calories: 380 (perfect for feeling satisfied without that post-holiday meal slump)
• Protein: 28g (thanks to that juicy chicken and protein-packed farro – gym goals achieved!)
• Fiber: 6g (hello, happy digestion during cookie season!)
• Healthy fats: 14g (mostly from olive oil and those fabulous olives – good for your heart!)
• Carbs: 38g (the kind that give you energy, not sugar crashes)

Now, full transparency: these numbers might dance a bit depending on your exact ingredients. Did you go heavy on the feta? Maybe add extra olives? No judgment here – I do it too! The beauty is that even with small tweaks, this bowl stays a nutritional powerhouse compared to typical holiday fare.

Pro tip: If you’re watching sodium, rinse those olives and opt for low-sodium feta. But honestly? During the holidays, I say enjoy every briny, cheesy bite – life’s too short not to!

Frequently Asked Questions

I get asked about this salad constantly at holiday gatherings – which means you’re probably wondering the same things! Here are the answers to all those burning questions (so you can get back to enjoying every delicious bite):

• Can I make this ahead? Absolutely! Prep everything (including dressing) up to 24 hours in advance – just wait to add the feta until serving. The flavors actually get better as they mingle!
• Is farro gluten-free? Nope, farro’s a wheat grain. For GF friends, swap with quinoa or brown rice. Same festive flavors, no gluten.
• Vegetarian alternative? Chickpeas are my go-to! Use 1.5 cups cooked. For extra Greek vibes, toss them with oregano before adding.
• Can I use bottled lemon juice? Sure, but fresh is brighter! If using bottled, add a pinch of zest to wake it up (about 1/4 tsp per tablespoon juice).
• Why pearled farro? It cooks faster (30 mins vs 50 for whole). No pearled? Just soak whole farro overnight to cut cooking time in half.

Still have questions? Drop them in the comments – I love chatting about this festive bowl almost as much as I love eating it!

If you make this Christmas Healthy Greek Chicken Farro Salad Bowl, I’d absolutely love to hear how it turns out for you! Did you add any special holiday twists? Maybe some roasted red peppers or a sprinkle of pomegranate seeds? Drop a comment below – your variations might inspire someone else’s new favorite dish. And if you snapped a pic (those festive colors are so Instagram-worthy!), tag me so I can see your beautiful creation. Happy holidays and happy eating, friends!

Print