Shawarma Chicken & Vegetable Farro Bowl

Instructions

1. Cook the farro

   Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

2. Prepare the ingredients

   Meanwhile, wash and dry the fresh produce. Quarter the zucchini lengthwise, then cut crosswise into 1/2-inch pieces. Halve, peel, and medium dice the onion. Roughly chop the peppers. Halve the tomatoes. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a bowl, combine the halved tomatoes, a drizzle of olive oil, and as much of the garlic paste as you'd like; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Season the yogurt with salt and pepper.

3. Cook the vegetables

   In a medium pan or a large pan (if you're cooking 4 servings for this step), heat a drizzle of olive oil on medium-high until hot. Add the zucchini pieces and diced onion in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 3 to 4 minutes, or until softened. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.

4. Cook the chicken

   Pat the chicken dry with paper towels. Place in a bowl; season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat. In the same pan, 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. Continue to cook, stirring frequently, 3 to 4 minutes, or until browned and cooked through. Turn off the heat.

5. Finish the farro & serve your dish

   To the pot of cooked farro, add the cilantro sauce, cooked vegetables, and a drizzle of olive oil; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the cooked chicken, seasoned yogurt, marinated tomatoes, and chopped peppers. Enjoy!