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Balsamic Chicken and Tomato Farro Bowls
Balsamic Chicken and Tomato Farro Bowls
4
Servings
15 min
Prep
30 min
Cook
45 min
Total
Dinner
Chicken
Skillet
Some Prep
Balanced Meals
Meal Launch Base Library
Ingredients
- 1 cup dry farro
- 3 cups low-sodium chicken broth, divided
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tsp kosher salt, divided
- 1/2 tsp black pepper, divided
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 2 cups halved grape tomatoes
- 3 tbsp balsamic vinegar
- 1 tsp honey
- 3 cups baby spinach
- 1 cup fresh mozzarella pearls, drained
- 1/4 cup chopped fresh basil
Instructions
- Combine the 1 cup farro and 2 1/2 cups chicken broth in a medium saucepan. Bring to a boil, reduce the heat to medium-low, and simmer according to package directions for 20–25 minutes, until tender. Drain any excess liquid.
- Season the 1 lb chicken pieces with 3/4 tsp salt and 1/4 tsp pepper.
- Heat the 1 tbsp olive oil in a large skillet over medium-high heat. Cook the chicken for 6–8 minutes, stirring occasionally, until browned and 165°F. Transfer to a plate.
- Add the 2 minced garlic cloves and 2 cups tomatoes to the skillet. Cook for 2–3 minutes, until the tomatoes begin to soften.
- Add the 3 tbsp balsamic vinegar, 1 tsp honey, remaining 1/2 cup broth, remaining 1/4 tsp salt, and remaining 1/4 tsp pepper. Simmer for 2 minutes.
- Stir in the 3 cups spinach until wilted, then return the chicken to the skillet and toss until hot.
- Divide the farro among bowls. Top with the chicken mixture, 1 cup mozzarella pearls, and 1/4 cup basil.
