Recipe Intro From feedfeed
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!
Prep time 15 minutes
Cook time 60 minutes
Yield: Serves or Makes 4
Preheat oven to 350°F.
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.
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.
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.
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.