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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.
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Equipment

  • 3 quart pot
  • cast iron pan

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!
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