Can a one-bowl meal really satisfy? This one will. It’s built on a base of nutty farro and tender sweet potato, which is then covered with chicken breast. Your taste buds will delight in the tangy, herbal chimichurri sauce over it all.
Farro is a great grain option because it contains a good amount of protein and fiber. You can also add any roasted vegetable — like broccoli or squash — to this meal to up the fiber content.
Active time: 45 minutes Total time: 1 hour
Chicken and Sweet Potato Farro Bowl Ingredients Directions Put 3 cups (700ml) water in a medium saucepan and bring to a boil. Add the farro and sweet potato cubes and return to a boil, then cover and reduce heat to low to simmer for 20 minutes. The farro should be tender. Drain in a wire mesh strainer and let cool. The mixture can be stored in the refrigerator, tightly covered, for up to a week. Preheat the oven to 400ºF (200ºC). Line a sheet pan with parchment, then place the chicken on the pan. Drizzle with 1 teaspoon olive oil and massage to coat, then sprinkle with the chili powder and rub to coat. Bake for 15–20 minutes, until the chicken is cooked through and an instant-read thermometer reads 160ºF (71ºC) when inserted in the thickest part of the breast. Cool on a rack until safe to handle. Shred into pieces and reserve. For the chimichurri, place the parsley and garlic in the bowl of a food processor. Process to mince finely, scraping down the sides to make a fine paste. Add the crushed red pepper, red wine vinegar and remaining 2 teaspoons of olive oil. Process until smooth. (Makes about 1/2 cup.) Serves: 4 | Serving Size: 1 cup (240ml) farro and sweet potato mixture, plus 1 cup chicken and 2 tablespoons sauce Nutrition (per serving): Calories: 430; Total Fat: 9g; Saturated Fat: 2g; Monounsaturated Fat: 4g; Cholesterol: 96mg; Sodium: 91mg; Carbohydrate: 43g; Dietary Fiber: 4g; Sugar: 2g; Protein: 42g
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