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Grilled Chicken Farro Bowls with Cheese Crisps

Yield: 4 servings | Prep Time: 15 minutes | Cook Time: 1 hour


For the Bowl:

  • 2 cups cherry tomatoes

  • 1 medium zucchini, sliced in ¼-inch rounds

  • 1 red onion, peeled and quartered

  • 10 cloves garlic, halved

  • 4 sprigs fresh thyme

  • 5 tablespoons extra-virgin olive oil, divided

  • Kosher salt, to taste

  • Black peppercorns, freshly ground, to taste

  • 1 pound boneless skinless chicken breast

  • 2 cups farro

  • 1 cup Fresh Gourmet® Asiago Crisps

  • 1 cup avocado, sliced

  • Fresh parsley, for garnish

For the Tahini Dressing:

  • ½ cup tahini

  • 1 lemon, zested and juiced

  • 1 tablespoon maple syrup

  • 2 large garlic cloves, grated

  • Kosher salt, to taste

  • Black peppercorns, freshly ground, to taste


Preheat oven to 350°F.

In a large bowl, toss tomatoes, zucchini, onion, garlic, thyme, 3 tablespoons olive oil, salt and pepper until combined. Spread on parchment lined baking sheet and bake until tomatoes are wilted and zucchini is golden brown, about 1 hour. Remove thyme and garlic cloves and set aside.

Meanwhile, bring a medium pot of heavily salted water to a bowl. Add soaked farro and cook until softened and no longer chewy, about 9 minutes. Drain and set aside.

Heat a grill (or grill pan) to medium high. Rub chicken breasts with remaining 2 tablespoons olive oil and season liberally with kosher salt and freshly ground black pepper. Cook chicken breasts until sear marks are golden brown and an internal thermometer reads 165°F, about 6 minutes per side, depending on the thickness of the breasts. Let sit for 5 minutes and slice. Meanwhile, make the tahini dressing. In a medium bowl, whisk all ingredients. Season with salt and pepper and thin with water to desired consistency.

To assemble bowls, divide farro between 4 bowls. Top each bowl with roasted tomato mixture, Fresh Gourmet® Asiago Crisps, avocado slices, parsley and tahini dressing. Serve immediately.


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