I’ve become a big fan of farro. It has a wonderful, nutty, chewy texture that goes great with chicken and vegetables. It is healthy and helps keep your blood sugar levels stable too. Packed full of fresh, bold flavors and good for you!
Farro Bowl with Grilled Chicken and Asparagus
Hearty farro bowl with tons of flavor!
Ingredients
FARRO BOWL
- 3 cups cooked farro can substitute equal amounts of couscous, brown rice, or barley
- 2 large boneless chicken breasts butterflied into 4 cutlets
- kosher salt and pepper
- 1 can chickpeas drained and rinsed
- 2 green onions thinly sliced
- ¼ cup chopped fresh herbs like parsley, basil, cilantro
- ¼ cup chopped roasted pistachios
- 1 bunch of asparagus woody stems removed
- ⅓ cup crumbled feta cheese
LEMON VINAIGRETTE
- 6 tablespoons freshly squeezed lemon juice
- 2 tablespoon white wine vinegar
- 4 tablespoons chopped parsley
- 2 teaspoon freshly grated lemon zest
- 2 teaspoon honey
- 2 garlic clove minced
- salt and pepper
- 1 cup extra virgin olive oil
Instructions
Lemon Viniagrette
- In medium bowl, whisk together all the ingredients for the dressing except the feta cheese.
- Divide dressing in half. You will use half to marinate the chicken and the other half for the farro.
Chicken
- Rinse and pat dry two large boneless chicken breasts.
- Butterfly each breast and divide. You will have 4 chicken cutlets (approximately 4-6 ounces each).
- In a zip lock bag or storage container, coat chicken with half of the lemon vinaigrette. Marinate in the refrigerator for at least 30 minutes to an hour. You can marinate overnight as well if you want stronger flavor.
Farro
- Prepare farro according to package directions. If you have a rice cooker, it is much easier. Stovetop works well too – just make sure to watch the pot so it doesn't boil over.
- Once it is cooked, fluff with a spoon and allow to cool slightly.
Grill Chicken and Asparagus
- Bring chicken out of the refrigerator and allow to come to room temperature for about 30 minutes.
- Toss asparagus with a drizzle of olive oil and season with salt and pepper.
- Prepare grill. Grill chicken for approximately 8-10 minutes per side until thermometer registers 165° F. Take chicken off the grill and let rest for 5 minutes. Then slice.
- Halfway through cooking the chicken, add the asparagus. Grill until tender crisp.
Assemble Farro Bowl
- In large bowl, add cooked and cooled farro, chickpeas, fresh chopped parsley, sliced green onions and the remaining lemon vinaigrette (reserve 1/4 cup of the dressing). Toss thoroughly.
- Assemble each bowl. Add a portion of farro salad, top with one sliced chicken breast, and add a portion of grilled asparagus alongside. Drizzle with additional dressing. Top with chopped pistachios and crumbled feta cheese.
- Serve and enjoy!
Tried this recipe?Let us know how it was!