In a large bowl or zip-top bag, combine 3 tablespoons olive oil, the juice of 2 lemons, 4 minced garlic cloves, 1 tablespoon dried oregano, 1 teaspoon salt, and ½ teaspoon black pepper.

Add 1½ pounds boneless, skinless chicken thighs and turn to coat. Cover or seal and refrigerate for at least 30 minutes, or up to overnight.

Heat a large skillet over medium-high heat. Remove the chicken from the marinade, letting the excess drip off. Discard the remaining marinade.

Cook for approximately 6–7 minutes per side, continuing as needed until the thickest part reaches 175–185°F for tender thighs. Reduce the heat if the chicken browns too quickly, and work in batches if needed. Rest for 5 minutes, then slice.

Check the farro package for the recommended liquid amount and cooking time.

Combine 1 cup uncooked farro, 2 cups chicken broth or water, and 1 pinch salt in a saucepan, adjusting the liquid amount to match the package instructions.

Cook according to the package directions until tender but pleasantly chewy. Drain any excess liquid if needed, then fluff with a fork.

Combine 1 diced English cucumber, 1 pint halved cherry tomatoes, ½ thinly sliced red onion, and ¼ cup pitted and halved kalamata olives in a bowl.

In a small bowl or jar, whisk together 2 tablespoons olive oil, 1 tablespoon red wine vinegar, ½ teaspoon dried oregano, and 1 pinch salt.

If serving immediately, toss the vegetables with the dressing. For meal prep, refrigerate the vegetables and dressing separately until ready to eat.

Add 6 ounces crumbled feta, ¼ cup plain Greek yogurt, 2 tablespoons olive oil, and 1 tablespoon lemon juice to a food processor.

Process until smooth and creamy, stopping to scrape down the sides as needed. Transfer to a covered container and refrigerate until ready to use.

Preheat the oven to 425°F. Thoroughly pat dry 1 (15-ounce) can chickpeas, drained and rinsed.

Spread the chickpeas on a large rimmed baking sheet. Toss with 1 tablespoon olive oil, ½ teaspoon paprika, ½ teaspoon garlic powder, and 1 pinch salt, then arrange in a single layer.

Roast for 20–30 minutes, shaking the pan halfway through, until golden and crisp.

Let the chickpeas cool before packing in a separate container. Keep them separate from the other bowl ingredients until serving.

Divide the cooked farro and sliced chicken evenly among 4 bowls or shallow meal prep containers.

For immediate serving, add the dressed cucumber-tomato salad, whipped feta, and crispy chickpeas. Divide ½ cup tzatziki among the bowls, using 2 tablespoons per serving.

For meal prep, pack the salad, dressing, whipped feta, tzatziki, and chickpeas separately from the chicken and farro.