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