Grilled Chicken Farro Bowls with Roasted Cherry Tomatoes, Spinach, Basil and Cheese Crisps

For the bowl:


• 2 cups cherry tomatoes

• 1 medium zucchini, sliced in 1/4-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:


• 1/2 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.