When you work in an office and bring your lunch every single day to stay on your personal nutritional path it can be easy to fall into a “Lunch Rut”! I know I am guilty of bringing that same old salad to work every day making sure that there is some protein thrown in there as well. While salads can be very diverse sometimes you just need a break from the monotony. Hence this amazing Farro Chicken Bowl recipe.
While on a recent trip to Toronto for work I discovered this delicious bowl concoction. While walking through the streets of downtown trying to soak in the views of a city I had never visited before I stumbled upon this little mom and pop restaurant, one of several small Asian restaurants in the area. The flavor combination was simply amazing! It was one of those dining experiences where you keep thinking of the meal for weeks after you have eaten it, almost obsessing over it! So I challenged myself to remake it with my own Mediterranean twist using Farro as a whole grain instead of Ramen noodles. I know it sounds weird trying to give an Asian dish Mediterranean flare, but hey it worked and is amazing too!
Hence my Farro Chicken Bowl recipe. The perfect bowl filled with whole grain, veggies and chicken for protein. Plus the leftovers are fantastic for lunch the following day!
Super simple to throw together and healthy. Now that is my kind of meal!
- 1 Cup cooked Farro
- 1 Grilled boneless and skinless chicken breast
- 1 Avocado sliced
- 1/2 Cup Corn (Fresh off the cob or canned)
- 1 Tomato Diced (or ½ Cup cherry tomatoes halved)
- 1 Ounce Feta Cheese
- Salt and Pepper to taste
- Your favorite hot sauce for finishing the bowl (I used Kilauea Fire Hot Sauce)
Cook the farro according to package directions and season with salt and pepper to taste.
Season the chicken breast with salt and pepper to taste. Cook the chicken on the prepared grill 10 to 15 minutes per side, or until no longer pink and juices run clear. Let chicken rest for about 10 minutes then slice. This will ensure that the chicken retains its juices and doesn’t dry out.
Slice the avocado and dice the tomato while you are waiting for the chicken to grill.
In an individual serving bowl place ½ a Cup of the cooked Farro.
Top with sliced chicken, Avocado, Tomato, Corn and feta.
Drizzle your preferred hot sauce over the bowl and enjoy!