Farro Bowl with Chicken
When it comes to quick and satisfying meals, this Farro Bowl with Chicken hits all the right notes. The nutty flavor and chewy texture of farro pairs perfectly with tender, juicy chicken. Add in some colorful veggies and a zippy dressing, and you’ve got a filling meal that’s bursting with flavor. Best of all, you can customize your bowl with whatever ingredients you have on hand – switch out the chicken for shrimp, tofu, or sliced steak, and top with your favorite veggies and herbs. Whether you’re meal prepping for the week ahead or assembling a last-minute dinner, a farro bowl with chicken makes eating well a breeze.
Cooking with farro and chicken is not only delicious but also good for your health. Farro is an ancient grain that is packed with nutrients, such as fiber, protein, and vitamins. It has a nutty flavor and chewy texture that pairs perfectly with chicken. Chicken is a great source of lean protein that helps build and repair muscles. It’s also low in fat and high in selenium, which promotes a healthy immune system. When combined, farro and chicken create a satisfying and nutritious meal that will keep you fueled for hours. Plus, there are endless ways to prepare these ingredients, from salads to stews. So next time you’re looking for a healthy dinner option, try incorporating farro and chicken into your meal. Your taste buds and body will thank you.
Why You’ll Love It
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Recipe Cost Breakdown
½ cup cooked bone broth farro: $1.49
2 organic boneless, skinless chicken breast: $6.98
1 tbsp kimchi: $0.18
2 large carrots: $1.02
1 cup Brussels sprouts: $0.61
½ cup spinach: $0.15
2 tbsp extra virgin olive oil: $0.48
2 tbsp carrot dip: $0.33
1 tbsp pumpkin seeds: $0.12
For the dressing
½ lemon, juiced: $0.24
2 tbsp extra virgin olive oil: $0.48
½ tbsp fresh grated ginger: $0.22
½ tbsp dijon mustard: $0.04
1 garlic clove, minced: $0.06
Total Cost: $12.4
What You’ll Need
Ingredients
Adjust Servings
| ½ cup cooked bone broth farro | |
| 2 organic boneless, skinless chicken breast, halved | |
| 1 tbsp kimchi | |
| 2 large carrots, trimmed and sliced | |
| 1 cup Brussels sprouts, trimmed and sliced | |
| ½ cup spinach, chopped | |
| 2 tbsp extra virgin olive oil | |
| 2 tbsp carrot dip, see recipe here | |
| Salt and pepper to taste | |
| 1 tbsp pumpkin seeds, for topping |
For the Dressing
| ½ lemon, juiced | |
| 2 tbsp extra virgin olive oil | |
| ½ tbsp fresh grated ginger | |
| ½ tbsp dijon mustard | |
| 1 garlic clove, minced | |
| Salt, pepper and garlic powder; to taste |
