For the bowl:
Ingredients:
• 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:
Ingredients:
• 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
Preparation:
STEP 1
Preheat oven to 350°F.
STEP 2
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.
STEP 3
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.
STEP 4
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.
STEP 5
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.
