Italian-Style Pesto Chicken Bowls
with Farro, Almonds & Feta Cheese
Ingredients
- 10 oz Boneless Chicken Breast Pieces
- 10 oz Cooked Farro
- 1 oz Sliced Roasted Red Peppers
- 4 oz Grape Tomatoes
- 1⅓ oz Feta Cheese
- 3 Tbsp Basil Pesto
- 1 Tbsp Red Wine Vinegar
- 2 tsps Honey
- 2 Tbsp Sliced Roasted Almonds
- 1 Tbsp Italian Seasoning
From your pantry:
Instructions
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Prepare the tomatoes
Wash, dry, and halve the tomatoes.
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Cook the chicken & tomatoes
- In a medium-large nonstick pan, heat a drizzle of olive oil on medium-high heat. Season with salt, pepper, and enough of the Italian seasoning to coat (you may have extra). Stir to coat.
- In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot.
- Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned.
- Add the halved tomatoes; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the tomatoes are softened and the chicken is browned and cooked through.
- Add the peppers, honey, vinegar (carefully, as the liquid may splatter), and 1 tablespoon of water; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until combined.
- Turn off the heat.
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Warm the farro & serve your dish
- Meanwhile, cut a 1-inch vent in the package of farro. Microwave on high 1 to 2 minutes, or until heated through.
- Transfer to two serving bowls; drizzle with olive oil and season with salt and pepper.
- Serve the finished farro topped with the cooked chicken and tomatoes. Drizzle with the pesto. Garnish with the almonds and feta (crumbling before adding). Enjoy!
Protein Variations
Shrimp
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CUSTOMIZED STEP 2
- Pat the shrimp dry with paper towels; place in a bowl. Season with salt, pepper, and enough of the Italian seasoning to coat (you may have extra). Stir to coat.
- In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot.
- Add the halved tomatoes; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened.
- Move the tomatoes to one side of the pan and add the shrimp are slightly opaque.
- Add the seasoned shrimp, peppers, honey, vinegar (carefully, as the liquid may splatter), and 1 tablespoon of water; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until combined and the shrimp are opaque and cooked through.
- Turn off the heat.
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CUSTOMIZED STEP 3
Warm the farro and serve your dish as directed with the cooked shrimp and tomatoes.
Pulled Chicken
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If you chose Pulled Chicken
- In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot.
- Add the halved tomatoes; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened.
- Add the pulled chicken, peppers, honey, vinegar (carefully, as the liquid may splatter), and 1 tablespoon of water; season with salt, pepper, and enough of the Italian seasoning to coat (you may have extra). Cook, stirring frequently and breaking up the meat apart with a spoon, 2 to 3 minutes, or until combined and the chicken is heated through.
- Turn off the heat.
Contains: Wheat, Milk, Eggs, Fish, Soy, Tree Nuts, Sesame
Cooking Tip: Can swap chicken for 10 oz Shrimp or 10 oz Cooked Pulled Chicken
📷 View Original Recipe Card
