Grilled Chicken Farro Bowls with Roasted Cherry Tomatoes, Spinach, and Basil
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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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For the bowl
ingredients
- 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
ingredients
- 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
Method
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.