Farro Bowl with Roasted Chicken and Charred Vegetables

Ingredients

• 1 cup pearled farro
• 3 cups water
• 1 1/4 lbs boneless, skinless chicken thighs
• 2 tbsp olive oil, plus more for roasting and dressing
• 1 tsp dried Italian herb blend
• 1 lemon, zested and juiced
• 2 medium zucchini, sliced into half-moons
• 1 1/2 cups corn kernels (fresh or thawed frozen)
• 1/2 cup cherry tomatoes, halved
• 1/4 cup crumbled goat cheese
• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 1/4 tsp salt, divided, plus more to taste
• 1/4 tsp black pepper
• 2 tbsp chopped fresh basil

Instructions

1. Preheat the oven to 425 F (220 C) and line a baking sheet with parchment paper.
2. Pat the chicken thighs dry and rub with 1 tablespoon olive oil, the Italian herb blend, lemon zest, 1/2 teaspoon salt, and pepper. Place on one side of the prepared baking sheet.
3. Toss the zucchini slices with 1 tablespoon olive oil and 1/4 teaspoon salt, and spread them on the other side of the same baking sheet in a single layer.
4. Roast the chicken and zucchini for 22-25 minutes, flipping the zucchini once halfway, until the chicken reaches an internal temperature of 165 F (74 C) and the zucchini is tender with lightly browned edges.
5. While the oven is going, rinse the farro under cold water. Combine with 3 cups water and 1/4 teaspoon salt in a medium saucepan and bring to a boil over high heat.
6. Reduce heat to a steady simmer and cook uncovered for 20-25 minutes, stirring occasionally, until the farro is tender but still chewy at the center, similar to al dente pasta. Drain any excess water through a fine-mesh strainer.
7. While the farro cooks, heat a dry skillet over medium-high heat. Add the corn kernels in a single layer and cook, stirring only occasionally, for 5-6 minutes until charred in spots; the less you stir, the better the char develops.
8. Whisk together the red wine vinegar, Dijon mustard, lemon juice, remaining 1/2 teaspoon salt, and 3 tablespoons olive oil in a small bowl to make the vinaigrette.
9. Let the roasted chicken rest for 5 minutes on the cutting board, then slice it into strips.
10. In a large bowl, combine the drained warm farro with about two-thirds of the vinaigrette and toss to let the grains absorb the dressing while still warm.
11. Add the charred corn, roasted zucchini, cherry tomatoes, and half the basil to the farro, tossing gently to combine.
12. Divide the dressed farro salad among bowls, top each with sliced roasted chicken, and drizzle with the remaining vinaigrette.
13. Sprinkle with crumbled goat cheese and the remaining basil before serving warm or at room temperature.

Nutrition

Calories	500
Protein	33.0 g
Fat	20.0 g
Carbs	48.0 g
Fiber	8.0 g
Sodium	700 mg

Nutrition information is an estimate per serving and is not a substitute for professional dietary advice.