Menu Enter a recipe name, ingredient, keyword...

Tuscan Grain Bowl with Grilled Chicken and Broccolini


A quick pesto-like sauce brings this bowl together and adds summery flavor. Crisp garlic slivers are a fun crunchy element.

nutrition information (per serving):
Calories (kcal): 1020, Fat Calories (kcal): 410, Fat (g): 46, Saturated Fat (g): 6, Polyunsaturated Fat (g): 10, Monounsaturated Fat (g): 24, Cholesterol (mg): 95, Sodium (mg): 410, Carbohydrates (g): 103, Fiber (g): 15, Sugar (g): 22, Protein (g): 57

Google Ads
Rate this recipe 4/5 (2 Votes)


  • 1/2 cup (3/4 oz.) fresh basil, chopped
  • 1-1/2 Tbs. fresh flat-leaf parsley, chopped
  • 2 Tbs. pine nuts
  • 2 Tbs. extra-virgin olive oil; more as needed
  • Kosher salt and freshly ground pepper
  • 1-1/2 cups cooked pearled farro (cook according to package directions)
  • 4 oz. chicken breast, grilled
  • 3/4 cup chopped roasted Broccolini
  • 3/4 cup chopped escarole
  • 1/4 cup halved cherry tomatoes
  • 1-1/2 Tbs. balsamic glaze
  • 2 medium cloves garlic, thinly sliced and sautéed until crisp
  • Small fresh basil leaves


Servings 4
Preparation time 10mins
Cooking time 10mins
Adapted from


Step 1

Put the chopped basil, parsley, and pine nuts in a small food processor or mortar, and pulse or grind with a pestle until well combined. Add the olive oil and pulse to incorporate, adding more oil to thin, if needed. Season to taste with salt and pepper. Mound the farro in a large bowl. Arrange the chicken, Broccolini, escarole, and tomatoes on top. Drizzle with the balsamic glaze and pesto, garnish with the garlic and basil leaves, and serve.

You'll also love

Review this recipe

Chicken In White Wine-Yogurt Sauce Paleo Jerk Chicken Pineapple Bowl