Lemony Grilled Chicken Farro Bowls
Author: 
 
Ingredients
Farro:
  • 1 tablespoon olive oil
  • 1 ½ cups farro
  • 4 cups water
  • ½ teaspoon salt
  • ½ teaspoon cracked black pepper
Chicken:
  • 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
Onions:
  • 2 tablespoons extra virgin olive oil
  • 2 onions, diced
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
Mushrooms:
  • 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
Kale:
  • 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
Instructions
  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 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!
Recipe by Between Carpools at https://betweencarpools.com/?p=3514