6 p.m. Finally, Dinner Time! The One Bowl Dinner You Can Personalize


Danielle Renov wraps up her “Day in a Bowl” series with Lemony Grilled Chicken Farro Bowls

By Danielle Renov of @peaslovencarrots

In this three-part series, Danielle Renov shares how she prepares breakfast, lunch, and dinner and serve the complete meal in one bowl. Check out the other posts here and here. -BCP Staff
Danielle Renov wraps up her “Day in a Bowl” series with Lemony Grilled Chicken Farro Bowls By Danielle Renov of @peaslovencarrots

I love everything about this. I love that you can mix and match all the veggies to personalize every single person’s bowl. I love that each vegetable cooks separately to retain their own bright and clean flavors. I love that because they’re not all cooked in one pot or thrown together in one big bowl, leftovers can be easily stored and repurposed for tomorrow’s dinner. But most of all, I love how incredibly satisfying this meal is to eat and look at!

Don’t feel intimidated by all the components because you DO NOT have to make them all. I just wanted you to have options and ideas of all the different things you throw in here. Also, you could totally take the easy way out and cook this stuff a day or two before when you have some extra time on your hands and then just reheat and assemble! I love to have a bunch of different types of cooked veggies in my fridge to expedite the lunch and dinner process throughout the week.

I kept the flavors of this dish pretty neutral because I really wanted this recipe to be a jumping off point for you to create your own grain bowls. You can add some smoked paprika and cumin to the chicken to give it a Mexican flavor twist along with the addition of some black beans and corn, or go Middle Eastern with some shawarma spice and tahini. The possibilities are really endless, so play around with it and enjoy!

Danielle Renov wraps up her “Day in a Bowl” series with Lemony Grilled Chicken Farro Bowls By Danielle Renov of @peaslovencarrots

Lemony Grilled Chicken Farro Bowls
  • 1 tablespoon olive oil
  • 1 ½ cups farro
  • 4 cups water
  • ½ teaspoon salt
  • ½ teaspoon cracked black pepper
  • 12 chicken cutlets
  • 1 tablespoon extra virgin olive oil
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon cracked black pepper
  • 1 tablespoon whole grain mustard
  • 6 garlic cloves, minced
  • Juice of ½ lemon
  • 2 tablespoons extra virgin olive oil
  • 2 onions, diced
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 3 tablespoons extra virgin olive oil
  • 10 cups chopped mushrooms (I used oyster and porcini, but use whatever is available)
  • 1 ½ teaspoons kosher salt
  • 1 teaspoon cracked black pepper
  • 8 cups baby kale, tough stems removed
  • 2 tablespoons extra virgin olive oil
  • ¼ cup sherry wine
  • 1 teaspoon salt
  • 1 teaspoon cracked black pepper
  • ¼ teaspoon red pepper flakes
Roasted Zucchini and Peppers:
  • 1 red pepper, sliced into ¼-inch wide strips
  • 1 yellow pepper, sliced into ¼-inch wide strips
  • 1 medium zucchini, sliced into ¼-inch thick circles
  • 2 tablespoons extra virgin olive oil
  • 6 garlic cloves, minced
  • 2 teaspoons salt
  • 1 teaspoon cracked black pepper
  1. Farro: Add oil to a medium pot over high heat. Add farro, salt, and pepper. Stir for 1 minute. Add water and bring to a boil. Reduce heat, cover pot, and simmer for 20 minutes. Once farro is “al dente” remove from heat. If there is any remaining liquid, simply strain.
  2. Chicken: Add all ingredients to a large bowl. Using your hands, mix very well to make sure that each piece of chicken is easily coated with the marinade. Preheat a grill pan over medium-high heat. Add chicken, in batches, cooking for 2-3 minutes on the first side and 1-2 minutes on the second side.
  3. Onions: Add all ingredients to a medium pot over medium-low heat. Stir every few minutes so that onions don't burn. Cook for 35 minutes, until onions are golden.
  4. Mushrooms: Add oil and mushrooms to a larger pot set over medium heat. Stir frequently, until mushrooms release their liquid. Continue cooking until all the liquid has evaporated. Add salt and pepper and cook until mushrooms just start to crisp.
  5. Kale: Add kale and oil to a large pot set over medium heat. Stir for 1-2 minutes, until some kale begins to wilt. Add wine and stir. Cover pot for 2 minutes. Remove cover and stir until most of the liquid has evaporated. Add everything else and cook for one additional minute.
  6. Zucchini and Peppers: Preheat oven to 400ºF and line a baking sheet with parchment paper. Lay peppers on one side of the baking sheet and zucchini on the other. Drizzle olive oil over vegetables and sprinkle with garlic, salt, and pepper. Mix zucchinis and then mix peppers, trying to keep them separated. Place baking sheet in the oven and bake for 35-40 minutes, until edges of vegetables begin to crisp.
  7. To Assemble the Salad: I like to start with the grain as a base so that it can soak up all the yummy flavors. From there you can either pile everything right on top, or assemble it in sections over the grain.These bowls really don’t need a dressing if they are assembled fresh, but if you are eating it the next day sometimes it’s nice to add a little vinaigrette or salad dressing to pull it all together. When I ate these leftovers for dinner the next night, I put a small amount of my Caesar dressing over the top and it was so delicious.The most important thing to remember when it comes to any of these recipes is that they are meant to be personalized. Add what you love to eat and it’s a winner dinner every time!

Born and raised in New York, Danielle Renov of @peaslovencarrots brings her Moroccan and mediterranean influenced recipes to a world wide audience out of her home in Jerusalem, Israel. From her popular website, peaslovencarrots.com, and various social media platforms she’s always having fun and sharing her love of cooking with her viewers. From blogging to vlogging, restaurant consulting to recipe developing, and cooking demos to private classes, everything Danielle whips up is done with a huge smile, bursting with laughter and, most importantly, filled with killer food!


The Between Carpools team loves inviting our colleagues and friends to share their expertise, tips, and ideas with all of us. See the bio above for more info on our guest writer.

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