Tuscan Grain Bowl With Grilled Chicken and Broccolini

Submitted by gailanng

"Cook time is flexible should you use leftover grilled chicken. Overlap roasting the broccolini and cooking the farro. A creative bowl recipe from Fine Cooking."

 

• Ready In: 35mins
• Ingredients: 13
• Serves: 4

ingredients

• 1⁄2 cup fresh basil, chopped
• 1 1⁄2 tablespoons fresh flat-leaf parsley, chopped
• 2 tablespoons pine nuts (or chopped walnuts)
• 2 tablespoons olive oil, as needed (or more)
• freshly ground pepper and kosher salt
• 1 1⁄2 cups cooked pearled cracked farro (cook according to package directions, other grain may be substituted)
• 4 ounces chicken breasts, grilled
• 3⁄4 cup chopped roasted Broccolini
• 3⁄4 cup chopped escarole (can sub mustard greens, curly endive, frisee, spinach or arugula)
• 1⁄4 cup halved cherry tomatoes
• 1 1⁄2 tablespoons balsamic glaze
• 2 garlic cloves (thinly sliced and sauteed until crisp)
• 1 small fresh basil leaf

directions

1. Put the chopped basil, parsley, and pine nuts in a small food processor or mortar, and pulse or grind with a pestle until well combined. Add the olive oil and pulse to incorporate, adding more oil to thin, if needed. Season to taste with salt and pepper.
2. Mound the farro in a large bowl. Arrange the chicken, Broccolini, escarole (or escarole substitute) and tomatoes on top. Drizzle with the balsamic glaze and pesto, garnish with the garlic and basil leave.