Grilled Chicken Farro Bowls with Roasted Cherry Tomatoes, Spinach, and Basil


Recipe Intro From thefeedfeed

These hearty Farro Bowls have got it all: slow roasted cherry tomatoes & zucchini, fresh avocado slices, a creamy tahini dressing & crunchy Fresh Gourmet Asiago Crisps! There’s plenty to love about this satisfying meal, especially when you top it off with perfectly charred grilled chicken! Make it on a Sunday for a week of delicious meals, or a dinner that the whole family can enjoy!

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  • Recipe Card
Prep time 15mins
Cook time 1hr
Serves or Makes: 4

Recipe Card

For the bowl


  • 2 cups cherry tomatoes
  • 1 medium zucchini, sliced in 1/4-inch rounds
  • 1 red onion, peeled and quartered
  • 10 cloves garlic, halved
  • 4 sprigs fresh thyme
  • 5 tablespoons extra-virgin olive oil, divided
  • Kosher salt, To Taste
  • Black peppercorns, freshly ground, to taste
  • 1 pound boneless skinless chicken breast
  • 2 cups farro
  • 1 cup Fresh Gourmet Asiago Crisps
  • 1 cup avocado, sliced
  • Fresh parsley, for garnish

For the Tahini Dressing


  • 1/2 cup tahini
  • 1 lemon, zested and juiced
  • 1 tablespoon maple syrup
  • 2 large garlic cloves, grated
  • Kosher salt, To Taste
  • Black peppercorns, freshly ground, to taste


  • Step 1

    Preheat oven to 350°F.

  • Step 2

    In a large bowl, toss tomatoes, zucchini, onion, garlic, thyme, 3 tablespoons olive oil, salt and pepper until combined. Spread on parchment lined baking sheet and bake until tomatoes are wilted and zucchini is golden brown, about 1 hour. Remove thyme and garlic cloves and set aside.

  • Step 3

    Meanwhile, bring a medium pot of heavily salted water to a bowl. Add soaked farro and cook until softened and no longer chewy, about 9 minutes. Drain and set aside.

  • Step 4

    Heat a grill (or grill pan) to medium high. Rub chicken breasts with remaining 2 tablespoons olive oil and season liberally with kosher salt and freshly ground black pepper. Cook chicken breasts until sear marks are golden brown and an internal thermometer reads 165°F, about 6 minutes per side, depending on the thickness of the breasts. Let sit for 5 minutes and slice. Meanwhile, make the tahini dressing. In a medium bowl, whisk all ingredients. Season with salt and pepper and thin with water to desired consistency.

  • Step 5

    To assemble bowls, divide farro between 4 bowls. Top each bowl with roasted tomato mixture, Fresh Gourmet Asiago Crisps, avocado slices, parsley and tahini dressing. Serve immediately.