Blanched Herb Green Goddess Chicken & Farro Bowl
20min
25min
4
580
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Chef's Note
Blanching herbs for 5 seconds denatures polyphenol oxidase, preserving chlorophyll pigment for up to a week. Adding lemon juice at the end prevents acid-induced magnesium loss in storage.
Tags
Ingredients
2 cups Fresh flat-leaf parsley
1 cup Fresh basil leaves
1/4 cup Fresh chives
2 cloves Garlic
1/2 cup Extra-virgin olive oil
1/4 cup Plain Greek yogurt
2 tbsp Fresh lemon juice
1 tsp Kosher salt
1/4 tsp Black pepper
1 cup Farro
3 cups Chicken broth
1.5 lbs Boneless skinless chicken breasts
1 tbsp Olive oil
1 cup English cucumber, diced
1 cup Cherry tomatoes, halved
1/2 cup Feta cheese, crumbled
Instructions
- 1
Bring a large pot of water to a rolling boil and set up a large ice bath in a bowl next to the stove.
- 2
Submerge parsley and basil leaves in boiling water for 5 to 7 seconds until bright emerald green, then immediately transfer with a slotted spoon directly into the ice bath.
- 3
Remove herbs from ice bath and squeeze out all excess moisture using a clean kitchen towel.
- 4
In a blender, combine blanched herbs, chives, garlic, extra-virgin olive oil, Greek yogurt, salt, and black pepper. Blend until completely smooth. Stir in the lemon juice at the end.
- 5
Combine farro and chicken broth in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 20 minutes until tender. Drain excess liquid and set aside to cool.
- 6
Coat chicken breasts with olive oil, salt, and pepper. Sear in a skillet over medium-high heat for 6 to 7 minutes per side until internal temperature reaches 165°F (74°C). Rest for 5 minutes and slice.
- 7
Assemble meal prep bowls by layering farro, sliced chicken, cucumber, cherry tomatoes, and feta cheese.
- 8
Drizzle with sauce or store sauce in separate airtight containers with a thin olive oil float for weekday lunches.
Nutrition Information (per serving)
580
44g
42g
26g
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