Mediterranean Farro & Lemon-Herb Chicken Bowls
20min
30min
4
580
Chef's Note
This recipe perfectly demonstrates the 'Cooling Rule' from our blog. If you are packing leftovers for tomorrow, ensure the farro and roasted chicken reach room temperature before sealing your container to prevent steam from making your fresh cucumbers soggy.
Tags
Ingredients
1.5 lbs Boneless skinless chicken thighs
1 cup Pearled farro
2 whole Red bell peppers, sliced
1 whole English cucumber, diced
1 cup Cherry tomatoes, halved
1/2 whole Red onion, thinly sliced
4 tbsp Extra virgin olive oil
3 tbsp Lemon juice
1 tsp Dried oregano
2 cloves Garlic, minced
2 tbsp Tahini
1/2 cup Feta cheese, crumbled
Instructions
- 1
Preheat your oven to 400°F (200°C). Toss the chicken thighs and sliced bell peppers with 2 tablespoons of olive oil, 1 tablespoon of lemon juice, minced garlic, oregano, salt, and pepper on a large sheet pan.
- 2
Roast the chicken and peppers for 25 minutes or until the chicken reaches an internal temperature of 165°F. Let the chicken rest for 5 minutes before slicing into bite-sized strips.
- 3
While chicken roasts, bring a pot of salted water to a boil. Add the farro and cook for 18-20 minutes until 'al dente' (tender but firm to the bite). Drain well and spread on a plate to cool slightly.
- 4
In a small bowl, whisk together the remaining olive oil, lemon juice, tahini, and a splash of water to create a smooth dressing.
- 5
For dinner, assemble bowls by placing a base of farro, topped with roasted chicken, peppers, fresh cucumbers, tomatoes, and red onion. Sprinkle with feta and drizzle with dressing.
- 6
For tomorrow's lunch, follow the 'Vertical Layering' rule: pour dressing at the bottom of a glass jar, add the hearty roasted peppers and cucumbers next, then the chicken and farro, and top with the feta cheese.
Nutrition Information (per serving)
580
38g
42g
31g
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