Lemon Cream Chicken Grain Bowl (Mediterranean-ish vibes)

Lemon Cream Chicken Grain Bowl (Mediterranean-ish vibes)

What this looks like

• Spiced, pan-seared or grilled chicken thighs

• Chewy grains (farro or barley)

• Creamy lemon sauce drizzled everywhere (the star ⭐)

• Fresh cucumber–tomato salad

• Garlicky sautéed greens mixed into the grains

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Ingredients (2–3 servings)

Chicken

• 1½ lb boneless, skinless chicken thighs (breasts work, thighs are juicier)

• 2 tbsp olive oil

• 1 tsp paprika

• 1 tsp smoked paprika

• 1 tsp garlic powder

• ½ tsp onion powder

• ½ tsp dried oregano

• ½ tsp cumin

• ½ tsp chili flakes (optional)

• ¾ tsp kosher salt

• ½ tsp black pepper

• Juice of ½ lemon

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Creamy Lemon Sauce

• 3 tbsp butter

• 2 cloves garlic, finely minced

• ¾ cup heavy cream (or half-and-half)

• Zest of 1 lemon

• Juice of 1 lemon (about 3 tbsp)

• ¼ cup grated Parmesan

• Salt & pepper to taste

• Pinch of chili flakes

• Fresh parsley, finely chopped

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Grains & Greens

• 1 cup farro or pearl barley

• 3 cups water or chicken broth

• 1 tbsp olive oil

• 2 cloves garlic, minced

• 2 cups chopped spinach or Swiss chard

• Salt & pepper to taste

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Fresh Salad

• 1 cup cherry tomatoes, halved

• 1 cup cucumber, thinly sliced

• 2 tbsp red onion, thinly sliced

• 1 tbsp olive oil

• 1 tsp red wine vinegar or lemon juice

• Salt & cracked black pepper

• Dried oregano or parsley (optional)

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Step-by-Step Instructions

1. Cook the Grains

1. Rinse farro/barley.

2. Add to a pot with water or broth and a big pinch of salt.

3. Bring to a boil, then simmer:

   • Farro: ~25–30 minutes

   • Barley: ~30–35 minutes

4. Drain excess liquid if needed. Set aside.

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2. Season & Cook the Chicken

1. Pat chicken dry.

2. Mix olive oil, spices, salt, pepper, and lemon juice.

3. Rub generously over chicken.

4. Heat a cast-iron or heavy skillet over medium-high.

5. Sear chicken 5–6 minutes per side until deeply browned and cooked through (165°F).

6. Rest 5 minutes, then slice.

Tip: Those charred edges in the photo come from not moving the chicken too early.

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3. Make the Creamy Lemon Sauce

1. Lower heat to medium.

2. Melt butter in the same pan (don’t wipe it out).

3. Add garlic, sauté 30 seconds.

4. Pour in cream, stirring constantly.

5. Add lemon zest, lemon juice, chili flakes.

6. Simmer 2–3 minutes until slightly thickened.

7. Stir in Parmesan.

8. Season with salt & pepper.

9. Finish with chopped parsley.

It should be silky, tangy, and spoon-coating.

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4. Sauté the Greens

1. Heat olive oil in a pan.

2. Add garlic, cook 20 seconds.

3. Add greens, sauté until wilted.

4. Season lightly.

5. Fold into cooked grains.

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5. Toss the Fresh Salad

Mix tomatoes, cucumber, red onion, olive oil, vinegar, salt, pepper, and herbs.

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Assemble the Bowl

1. Spoon grains + greens into a wide bowl.

2. Arrange sliced chicken on top.

3. Add salad on the side.

4. Drizzle generously with lemon cream sauce.

5. Sprinkle parsley and extra chili flakes.

6. Serve with a lemon wedge.

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Optional Upgrades 🔥

• Swap grains for rice, orzo, or couscous

• Add feta or goat cheese

• Finish with toasted pine nuts

• Make it dairy-free with coconut cream + nutritional yeast