We all love a good rice bowl, don’t we? But sometimes it’s fun to mix it up with another grain. Typically, my go-to is quinoa, but I decided to trade it for an even hardier grain, farro.
I used quick-cooking farro from Trader Joe’s, and while that fluffed up, I cooked the rest of my ingredients. For the protein, I made balsamic chicken by marinating chicken breasts in balsamic vinegar (the base), olive oil, dijon mustard, and minced garlic. I roasted it in the oven at 375 for about 25 minutes (mine had been cut into strips so it took no time to cook). Before topping the farro with the chicken, I tossed it with some salt, pepper, and fresh torn basil. To round them out, I topped the bowls with Trader Joe’s colorful carrot coins (if you don’t have a TJ’s, simply roast up sliced multicolored carrots, preferably with garlic butter and herbs). Finally, they got sprinkled with some feta.
Note: this chicken would be extra good grilled…but I was extra lazy. The bonus, however, over doing it this way is that the chicken is extra saucy so you don’t need any sort of dressing on these bowls. It’s got a Mediterranean vibe and a good mix of sweet and tangy.