Green Goddess Chicken & Farro Bowls
Balances protein and fiber while limiting fat, sodium, and added sugar
- Milk
- Wheat
Specifically designed to be gentle on the stomach and nutrient-dense to support your health goals while on GLP-1 medications, this recipe features nutty, satisfying farro. Here, it’s tossed with crisp cucumber, jewel-toned tomatoes, and peppery radishes. Ranch-seasoned chicken is nestled on top with a drizzle of our creamy, herbaceous green goddess dressing enriched with yogurt, plus plenty of fresh dill and scallions. This gorgeous, nutritious bowl delivers amazing textures and flavors in just 25 minutes. *Customized meals may not be GLP-1-friendly unless tagged.
Ingredients
10 ounce
Chopped Chicken Breast
4 ounce
Heirloom Grape Tomatoes
8 tablespoon
Yogurt
(Contains: Milk)
1 unit
Mini Cucumber
¾ cup
Farro
(Contains: Wheat)
2 ounce
Green Goddess Dressing
3 unit
Radishes
½ tablespoon
Ranch Spice
2 unit
Scallions
¼ ounce
Dill
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Olive Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
- In a medium pot (large pot for 4 servings), combine farro, 3½ cups water (6 cups for 4), and a big pinch of salt. Bring to a boil and cook until farro is tender, 25-30 minutes. TIP: If you end up with any excess water, simply pour it out. Alternatively, if water evaporates before farro is done, add a splash of water.
- While farro cooks, wash and dry produce.
-
Trim and halve cucumber lengthwise; thinly slice crosswise into half-moons. Halve tomatoes. Trim and thinly slice radishes into rounds. Trim and thinly slice scallions, separating whites from greens. Pick and roughly chop fronds from dill.
-
Open package of chicken* and drain off any excess liquid.
-
Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken, half the Ranch Spice (all for 4 servings), salt, and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes.
- Meanwhile, in a small bowl, combine green goddess dressing, yogurt, 1 TBSP water (2 TBSP for 4 servings), salt, and pepper.
-
In a large bowl, combine cucumber, tomatoes, radishes, scallion whites, farro, half the dill, half the dressing, a drizzle of olive oil, salt, and pepper.
- Divide farro salad between shallow bowls. Top with chicken. Drizzle with remaining dressing if desired. Garnish with scallion greens and remaining dill. Serve.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: Opinions on the green goddess dressing were split — some loved its herbaceous tang, while others found it too sour or garlic-forward; mixing in a little honey can soften the tartness. The ranch-spiced chicken was mild for some, and a few suggested a different seasoning would suit the bowl better.
- Ease of prep: The recipe is straightforward, but note that the farro alone takes 25–30 minutes to cook, so the total time runs closer to 40–45 minutes — plan accordingly.
- Suggestions: Add feta cheese or goat cheese to the farro salad for a creamy, salty boost that several reviewers highly recommended. Reduce the water slightly when cooking the farro if you prefer a firmer texture — a few found it turned out too soft and porridge-like.
- Leftovers: The farro base keeps well, but the assembled bowl is best served fresh since the warm grain and cold vegetables create an uneven temperature that some found off-putting when reheated.
