Honey Glazed Chicken and Farro Bowl
A refreshing and hearty Mediterranean dish that can be served as lunch or dinner
Servings: 4 bowls
Calories: 424kcal
Cost: $30
Equipment
- cutting board
- sharp knife
- medium fry pan
- medium pot
- strainer
Ingredients
- 1.5 lbs chicken breast
- ½ cup cherry tomatoes halved
- ½ cup cucumber chopped
- 3-4 cups spinach
- 8 ounces farro
- ¼ cup plain Greek yogurt
- 1 lime zest and juice
- ¼ cup parsley roughly chopped
- 3 cloves garlic peeled and chopped
- ¼ cup feta crumbled
- 2 tbsp olive oil
- 2 tbsps honey
- salt and pepper for seasoning
- red pepper flakes for seasoning
Instructions
- Bring a large or medium pot of water to a boil and cook the farro according to the package, (or boil for 4-5 minutes). Strain and set aside.
- In a medium fry pan over medium heat, add the olive oil and garlic. Once the oil is hot and shimmering, add the chicken breasts and season with salt and pepper. Turn the heat to medium-high and cook the chicken for 5-7 minutes, flipping every few minutes. Once browned, transfer the chicken to a cutting board and cut the chicken into bite sized pieces. Then return to the pan.
- In a separate bowl, make the honey mixture. Whisk together the honey, juice of ½ of the lime, and a ¼ cup of water. Add a pinch of red pepper flakes and salt if desired.
- Pour the honey mixture slowly over the chicken and continue to cook the chicken for 2-3 more minutes on medium-high, spooning the honey over the chicken as much as possible throughout. Turn off the heat.
- Return the farro to the pot and add the chopped chicken and any drippings that remain. Add the tomatoes, cucumber, parsley, and spinach to the pot and mix together. Top with the feta.
- To make the topping, combine the yogurt in a small bowl with lime zest and the juice from the other ½ of the lime. Season with a pinch of salt.
- To assemble, add the finished farro and chicken to a bowl and top with the yogurt. Squeeze any leftover lime juice on top and serve.