This post may contain affiliate links. Please see our disclosure policy.
This Green Goddess Chicken with Meyer Lemon Zucchini Farro is fresh, bright, and packed with flavor. Juicy marinated chicken, golden seared zucchini, nutty farro, and a good squeeze of Meyer lemon come together for a simple dinner that feels both hearty and light. It’s an easy meal you’ll want to make all spring and summer long.
Chef tips
- Use Meyer lemons if you can – They’re sweeter and more fragrant than regular lemons, which works perfectly in this dish. No worries if you can only use regular lemons.
- Watch the heat on the chicken – The yogurt in the marinade can burn quickly, so keep an eye on it and flip as needed.
- Cook the farro like pasta – Boil it in salted water and drain when tender.
- Don’t overcook the zucchini – You want it golden brown but still with a little bite. Brown the zucchini in batches if you need to.
- Finish with fresh basil and parmesan – Adds the perfect pop of freshness and richness to the final dish.
Ingredient notes
- For the chicken:
- Chicken thighs (1 lb) – Juicy and flavorful; boneless, skinless work best. Chicken breast or chicken tenders also work.
- Kosher salt (1½ tsp) + black pepper – For seasoning.
- Basil (¼ cup) – Chopped and added to the marinade for a fresh, herby flavor.
- Yogurt or oil (2 tbsp) – Yogurt tenderizes the chicken and adds flavor; can sub 1 tbsp oil if you prefer.
- Meyer lemon (½) – Juiced and zested; adds a light, sweet citrus flavor.
- Garlic powder (1 tsp) – Easy and mellow garlic flavor.
- For the Meyer lemon zucchini farro:
- Shallot (1) – Minced to add depth to the zucchini.
- Raw farro (1 cup) – Hearty and chewy; a great base for the bowl.
- Zucchini (1½ large) – Cut into half moons and seared until golden.
- Meyer lemon (½) – More juice and zest to tie everything together.
- Olive oil (2 tbsp) – For cooking the shallots and zucchini.
- Kosher salt, black pepper, red pepper flake – To season.
- Basil (½ bunch) – For garnish.
- Parmesan cheese – Freshly grated for finishing.
FAQ
Can I use regular lemons instead of Meyer lemons?
Yes!
Can I swap the farro for another grain?
Definitely! Quinoa, brown rice, or couscous would also work.
Do I have to use yogurt in the marinade?
No — you can swap the yogurt for neutral oil. Yogurt helps tenderize the chicken but it’s optional.
Can I make this ahead of time?
Yes — you can cook the farro and marinate the chicken ahead of time. Just sear the chicken and zucchini fresh for the best texture.
Green Goddess Chicken with Meyer Lemon Zucchini Farro
This Green Goddess Chicken with Meyer Lemon Zucchini Farro is one of those simple, feel-good meals that hits all the right notes — fresh, bright, and super satisfying. Juicy marinated chicken, golden seared zucchini, nutty farro, and a good squeeze of Meyer lemon bring everything together into a dinner you’ll want to make on repeat.
Equipment
- 3 quart pot
Ingredients
For the chicken:
- 1 lb chicken thighs
- 1½ teaspoons kosher salt
- Black pepper
- ¼ cup basil, chopped
- 2 tablespoons yogurt or oil
- ½ Meyer lemon, juiced and zested
- 1 teaspoon garlic powder
For the Meyer lemon zucchini farro:
- 1 shallot, minced
- 1 cup farro
- 1½ large zucchini, sliced into half moons
- ½ Meyer lemon, juiced and zested
- 2 tablespoons olive oil
- Kosher salt, black pepper, pinch red pepper flake
- ½ bunch basil leaves, for garnish
- Parmesan cheese, for garnish
Instructions
Step 1: Prep the veggies
- Mince the shallot, slice the zucchini into half moons, and chop the basil.
Step 2: Marinate the chicken
- Combine the chicken thighs with kosher salt, black pepper, chopped basil, yogurt or oil, Meyer lemon zest and juice, and garlic powder.
- Mix well and let sit while you prep the rest.
Step 3: Cook the farro
- Bring a pot of water to a boil.
- Salt the water, then add the farro.
- Cook for 10–12 minutes, or until tender, then drain. I use the 10 minute Trader Joe’s farro, but you may need to cook this for ~30 minutes if you get spelt or raw farro.
Step 4: Cook the zucchini
- While the farro is cooking, heat 2 tablespoons of olive oil in a cast iron pan.
- Add the minced shallot and a pinch of salt. Cook for 2 minutes.
- Add the sliced zucchini and cook on high heat for 4–5 minutes, stirring occasionally, until golden brown on both sides.
- Season with a pinch of red pepper flake, kosher salt, and black pepper.
- Taste and adjust seasoning, then transfer to a large mixing bowl.
Step 5: Cook the chicken
- In the same pan, add the marinated chicken.
- Cook over medium-high heat for about 4–5 minutes per side.
- Watch the heat — the yogurt can burn quickly, so flip as needed.
- Once cooked through, set aside.
Step 6: Assemble the farro
- Add the cooked farro to the zucchini.
- Zest and juice the remaining half of the Meyer lemon over the top.
- Add some fresh grated parmesan cheese and toss everything together.
- Taste and adjust seasoning.
Step 7: Serve
- Plate the farro and zucchini mixture.
- Top with the cooked chicken, more parmesan cheese, and a sprinkle of fresh basil.
- Serve and enjoy!
Like this? Leave a comment below!
