Italian Herb Roasted Chicken & Vegetable Grain Bowl
25min
35min
4
520
Chef's Note
For sensory processing considerations, this recipe features balanced textures and mild seasonings. If texture sensitivity is a concern, you can pulse the vegetables in a food processor before roasting for a finer consistency. The farro can also be cooked a few minutes longer for a softer texture if needed.
Tags
Ingredients
1.5 pounds boneless, skinless chicken breasts
1.5 cups farro
2 cups cherry tomatoes
2 medium zucchini
1 large red bell pepper
1 medium red onion
4 cloves garlic cloves
2 teaspoons dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes
4 tablespoons olive oil
1 whole lemon
3 cups chicken broth
2 cups baby spinach
1/2 cup parmesan cheese, grated
1/4 cup fresh basil leaves
1.5 teaspoons salt
1 teaspoon black pepper
Instructions
- 1
Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- 2
In a small bowl, mix 2 tablespoons olive oil with 1 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/2 teaspoon dried thyme, 1/2 teaspoon salt, and 1/2 teaspoon black pepper.
- 3
Cut the chicken breasts into 1-inch cubes and place in a medium bowl. Pour the herb mixture over the chicken and toss to coat evenly.
- 4
Cut zucchini into 1/2-inch half-moons, red bell pepper into 1-inch pieces, and red onion into 1-inch chunks. Halve the cherry tomatoes.
- 5
In a large bowl, toss the vegetables with 1 tablespoon olive oil, 1 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/2 teaspoon dried thyme, 1/4 teaspoon red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- 6
Arrange the chicken and vegetables in a single layer on the prepared baking sheet, keeping them separate. Mince the garlic and sprinkle over both chicken and vegetables.
- 7
Roast in the preheated oven for 20-25 minutes, stirring halfway through, until chicken is cooked through (internal temperature of 165°F) and vegetables are tender with slight charring.
- 8
While the chicken and vegetables are roasting, rinse the farro under cold water. In a medium saucepan, bring 3 cups of chicken broth to a boil.
- 9
Add the farro to the boiling broth, reduce heat to low, cover and simmer for 25-30 minutes until tender but still chewy. Drain any excess liquid.
- 10
Zest the lemon and set aside. Juice half the lemon (about 2 tablespoons).
- 11
In a large bowl, combine the cooked farro with 1 tablespoon olive oil, lemon zest, lemon juice, remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Fold in the baby spinach until slightly wilted from the heat of the farro.
- 12
To serve, divide the farro mixture among four bowls. Top each with roasted chicken and vegetables.
- 13
Garnish each bowl with grated parmesan cheese and torn fresh basil leaves.
Nutrition Information (per serving)
520
42g
48g
18g
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