Herb Roasted Chicken and Farro Bowls

Name: Herb Roasted Chicken and Farro Bowls
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1.5 pound chicken thigh (boneless, skinless, cut into 1-inch pieces); 1 cup farro (uncooked); 2 cup chicken broth; 2 cup broccoli florets; 1.5 cup cherry tomatoes (halved); 0.5 red onion (thinly sliced); 3 tablespoon olive oil; 1 teaspoon dried oregano; 0.5 teaspoon dried thyme; 0.5 teaspoon garlic powder; 0.75 teaspoon salt; 0.5 teaspoon black pepper; 1 lemon (halved); 0.25 cup fresh parsley (chopped)

Tender herb-marinated chicken and vibrant roasted vegetables served over protein-rich farro, creating a nourishing and satisfying Mediterranean-inspired bowl.

Prep: 15 min
Cook: 25 min
Total: 40 min
Servings: 4
Cuisine: Mediterranean
Difficulty: Easy
Cost: $4.45/serving

Dietary

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

Ingredients

1.5 pound chicken thigh (boneless, skinless, cut into 1-inch pieces)
1 cup farro (uncooked)
2 cup chicken broth
2 cup broccoli florets
1.5 cup cherry tomatoes (halved)
0.5 red onion (thinly sliced)
3 tablespoon olive oil
1 teaspoon dried oregano
0.5 teaspoon dried thyme
0.5 teaspoon garlic powder
0.75 teaspoon salt
0.5 teaspoon black pepper
1 lemon (halved)
0.25 cup fresh parsley (chopped)

Instructions

Preheat oven to 400°F.
In a large bowl, toss the chicken with 1 tablespoon of olive oil, dried oregano, dried thyme, garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
On a large baking sheet, spread the broccoli florets, cherry tomatoes, and thinly sliced red onion. Drizzle with 1 tablespoon of olive oil and season with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper.
Arrange the seasoned chicken on the same baking sheet with the vegetables.
Roast for 20-25 minutes, or until the chicken is cooked through (internal temperature 165°F) and the vegetables are tender.
While the chicken and vegetables roast, cook the farro according to package directions using 2 cups of chicken broth or water.
To assemble the bowls, divide the cooked farro among 4 bowls. Top with the roasted chicken and vegetables.
Squeeze fresh lemon juice over each bowl and garnish with fresh parsley, if desired.

Notes

Leftovers store well in airtight containers in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.

Nutrition (per serving)

Calories: 538
Protein: 33.3 g
Carbohydrates: 39.3 g
Fat: 26.5 g
Fiber: 9.5 g
Sodium: 250 mg
Saturated Fat: 4.5 g
Sugar: 3.8 g
Cholesterol: 75 mg