Description
A quick and flavorful bowl recipe featuring pesto, chicken, and farro, suitable for busy evenings.
Ingredients
Scale
- 1 cup pearled farro
- 2 cups chicken broth
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1/2 cup prepared basil pesto
- 1 cup cherry tomatoes, halved
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
Instructions
- Cook the farro according to package directions using chicken broth instead of water. Drain any excess liquid and set aside.
- Season chicken breasts with salt and pepper.
- Heat olive oil in a skillet over medium-high heat. Cook chicken for 6-8 minutes per side, until fully cooked (internal temperature reaches 165°F). Remove chicken and let it rest for 5 minutes, then slice.
- In a large bowl, combine the cooked farro, sliced chicken, pesto, cherry tomatoes, and Parmesan cheese.
- Toss gently until all ingredients are coated with pesto.
- Serve immediately.
Notes
- You can substitute quinoa or brown rice for farro if preferred.
- Use store-bought rotisserie chicken to save cooking time.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3
- Sodium: 450
- Fat: 20
- Saturated Fat: 6
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 4
- Protein: 35
- Cholesterol: 90
Keywords: pesto chicken, farro bowl, quick dinner, easy meal, weeknight recipe