Farro with Chicken and Tomatoes is a one pot meal that is ready in about 30 minutes, making it great for a busy weeknight meal.  It’s warm and comforting without being overly filling so it’s something you can enjoy year-round.  This recipe is essentially a healthy grain bowl that’s packed with protein.  If you aren’t familiar with farro, it’s a bit heavier than quinoa and a bit chewier in my opinion, with a similar texture to rice.  It has a nutty flavor and is a perfect plant-based alternative to meat (if you have dietary restrictions) and is packed with protein and fiber.

These bowls have warm farro, tender chicken, juicy tomatoes, and plenty of cheese to top.  With a few changes, you can make these vegetarian or vegan.  Swap the chicken for chickpeas, substitute dairy-free cheese or perhaps use nutritional yeast and skip the cheese.  You could also add some mushrooms, peas, chopped bell peppers, you name it!  I personally love the bowls as is (rotisserie chicken is my weakness) but you can customize the bowls and make them your own.

The recipe can be found here.

Start by adding the farro, 2 cups of chicken broth, shallots, tomatoes, garlic, salt, pepper, red pepper flakes, and the thyme sprigs to a large pot.  Bring to a boil then reduce the heat and let simmer for 20-25 minutes, partially covered, stirring occasionally.  The farro should absorb the chicken broth and become light and fluffy.  If the farro appears to be drying out, add additional chicken broth, a little at a time (about ¼ cup), and stir to combine.  You don’t want the farro to dry out so continue to do this until the farro is cooked.

Add the chicken and stir to combine.  Continue to heat, uncovered, for about 5 minutes or until the chicken is warmed through.  The broth should be entirely absorbed at this point.

Remove from the heat and serve immediately while still warm (remove the thyme sprigs before serving…no one wants to chew on one of those).  Garnish with additional thyme and parmesan cheese.  Shaved is my favorite for this dish but shredded or grated will also work.  Enjoy!

The recipe can be found here.

A simple recipe that requires little effort and not much prep work.  Any leftovers should be stored in an airtight container in the fridge but reheat well and make great lunches throughout the week.

Happy Cooking!

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