Chicken and Sweet Potato Farro Bowl

Chicken and Sweet Potato Farro Bowl

Serves: 4 | Serving Size: 1 cup (240ml) farro and sweet potato mixture, plus 1 cup chicken and 2 tablespoons sauce

Ingredients

• 1 cup (208g) semi-pearled farro
• 1 medium sweet potato, cubed
• 1 pound (450g) chicken breast
• 1 tablespoon olive oil, divided
• 2 teaspoons chili powder
• 1 1/2 cups (36g) fresh parsley, lightly packed
• 1 clove garlic, chopped
• 1/4 teaspoon crushed red pepper
• 3 tablespoons (45ml) red wine vinegar
• 4 teaspoons TABASCO® Green Jalapeño Sauce, or to taste

Directions

1. Preheat the oven to 400ºF (200ºC).
2. 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.
3. Drain in a wire mesh strainer and let cool. The mixture can be stored in the refrigerator, tightly covered, for up to a week.
4. 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.
5. 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.) Serve with TABASCO® Green Jalapeño Sauce.

Nutrition Information (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