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
Photo by Mary Ann R.
Adapted from finecooking.com

PREP TIME

10

minutes

TOTAL TIME

10

minutes

SERVINGS

4

servings

PREP TIME

10

minutes

TOTAL TIME

10

minutes

SERVINGS

4

servings

Adapted from finecooking.com

Ingredients

  • 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

Directions

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.

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