This Pesto Chicken and Farro Bowl is a perfect example of a healthy chicken bowl: flavorful, satisfying, and packed with good-for-you ingredients. You’ll love how quickly you can put together this vibrant meal, perfect for a busy weeknight or a delicious meal prep option. It’s a complete and balanced dish that tastes amazing.
Key Ingredients & Substitutions
- Chicken Breast: You can use boneless, skinless chicken thighs for extra juiciness.
- Farro: Brown rice or quinoa are excellent gluten-free alternatives.
- Pesto: Store-bought works perfectly, or make your own for a fresher taste. Nut-free pesto is also an option.
- Cherry Tomatoes: Grape tomatoes or diced regular tomatoes also work well.
- Spinach: Arugula or kale can be substituted for a slightly different flavor profile.
Ingredients
Main Ingredients:
- 1 lb boneless, skinless chicken breasts
- 1 cup uncooked farro
- 4 cups vegetable broth or water (for cooking farro)
- ½ cup prepared pesto
- 1 pint cherry tomatoes, halved
- 4 cups fresh spinach
- ¼ cup crumbled feta cheese (optional, for garnish)
- 2 tablespoons olive oil
Spices:
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- Salt and black pepper to taste
How Much Time Will You Need?
Total Time: 35 minutes
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 4
Tools Needed: Large skillet, medium saucepan
Step-by-Step Instructions
1. Cook the Farro
Combine farro and vegetable broth or water in a medium saucepan. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes until tender. Drain any excess liquid and set aside.
2. Prepare the Chicken
Pat the chicken breasts dry and season with garlic powder, dried oregano, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 6-8 minutes per side, or until fully cooked through and golden brown.
3. Slice the Chicken
Remove the cooked chicken from the skillet and let it rest for a few minutes. Once slightly cooled, slice the chicken into ½-inch strips or dice it into bite-sized pieces.
4. Combine and Serve
In a large bowl, combine the cooked farro, sliced chicken, halved cherry tomatoes, and fresh spinach. Drizzle with pesto and toss gently to ensure everything is well coated. If using, sprinkle with crumbled feta cheese before serving your healthy chicken bowls.
Variation Ideas
- Add roasted bell peppers or zucchini for more vegetables.
- Stir in some toasted pine nuts or sunflower seeds for crunch.
- Include a squeeze of fresh lemon juice for brightness.
- Top with a dollop of hummus or a sprinkle of nutritional yeast for a cheesy flavor.
Storage Instructions
Store leftover Pesto Chicken and Farro Bowl in an airtight container in the refrigerator for up to 3-4 days. You can enjoy it cold, or gently reheat it in the microwave until warm. If reheating, you might add a tiny splash of water or extra pesto to keep it moist.
Frequently Asked Questions (FAQ)
What is farro?
Farro is an ancient grain with a chewy texture and nutty flavor, similar to barley. It’s a great source of fiber and protein.
Can I make this ahead of time?
Yes, you can cook the farro and chicken in advance and store them separately. Assemble the bowls just before eating for the best freshness.
Is this recipe gluten-free?
No, farro contains gluten. To make it gluten-free, substitute farro with quinoa or brown rice.
Can I use frozen spinach?
Yes, if using frozen spinach, thaw it completely and squeeze out all excess water before adding it to the bowl.
How can I make this spicier?
Add a pinch of red pepper flakes when seasoning the chicken or stir them into the finished bowl.
What kind of pesto should I use?
Any store-bought or homemade basil pesto will work well. Consider options with different herbs like cilantro or arugula pesto for a twist.