Chicken-Pesto Farro Bowls

Name: Chicken-Pesto Farro Bowls
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 cup quick-cook farro; 2 cup vegetable broth; 1 pound chicken breast (boneless, skinless); 1 tablespoon olive oil; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 0.5 cup prepared basil pesto; 0.25 cup sun-dried tomatoes (oil-packed, chopped); 2 cup fresh spinach; 1 avocado (diced); 2 tablespoon pine nuts; 0.25 cup Parmesan cheese (grated)

Flavorful bowls featuring quick-cook farro, shredded chicken breast, pesto, sun-dried tomatoes, and fresh spinach, all tossed in a light, zesty dressing.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 4
Cuisine: Italian
Difficulty: Easy
Cost: $4.02/serving

Dietary

Soy-Free
Egg-Free
High-Protein
High-Fiber
Low-Sugar

Ingredients

1 cup quick-cook farro
2 cup vegetable broth
1 pound chicken breast (boneless, skinless)
1 tablespoon olive oil
0.5 teaspoon salt
0.25 teaspoon black pepper
0.5 cup prepared basil pesto
0.25 cup sun-dried tomatoes (oil-packed, chopped)
2 cup fresh spinach
1 avocado (diced)
2 tablespoon pine nuts
0.25 cup Parmesan cheese (grated)

Instructions

Cook 1 cup quick-cook farro according to package directions using 2 cups vegetable broth instead of water, about 10-15 minutes until tender. Fluff with a fork.
While farro cooks, heat 1 tablespoon olive oil in a skillet over medium-high heat. Season 1 pound chicken breast with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook for 5-7 minutes per side, until cooked through and lightly browned. Remove chicken from skillet, let cool slightly, then shred or dice.
In a large bowl, combine the cooked farro, shredded chicken, 1/2 cup prepared basil pesto, 1/4 cup chopped sun-dried tomatoes, and 2 cups fresh spinach. Toss gently until all ingredients are well combined and spinach is slightly wilted.
Divide the mixture into four bowls. Top each with 1 diced avocado and 2 tablespoons pine nuts. If desired, sprinkle with 1/4 cup grated Parmesan cheese before serving.

Notes

Toasted pine nuts add an extra layer of flavor and crunch. You can toast them briefly in a dry skillet over medium heat until fragrant. If making ahead, add avocado just before serving to prevent browning.

Nutrition (per serving)

Calories: 610
Protein: 46 g
Carbohydrates: 48 g
Fat: 32 g
Fiber: 9.5 g
Sodium: 750 mg
Saturated Fat: 6.5 g
Sugar: 5 g
Cholesterol: 125 mg