Farro, Lentil & Lemon Pepper Chicken Nourishing Bowls
Wholesome Farro and Lentil Bowls with Lemon Pepper Chicken and Basil Vinaigrette
Ingredients:
1 cup farro 🌾
1 cup green lentils 🍃
2 cups chicken broth 🍗
2 boneless, skinless chicken breasts 🍗
1 tablespoon olive oil 🫒
1 teaspoon lemon zest 🍋
1 teaspoon black pepper 🌿
1 teaspoon garlic powder 🧄
1/2 teaspoon sea salt 🧂
1 cup cherry tomatoes, halved 🍅
1/2 cup cucumber, diced 🥒
1/4 cup red onion, thinly sliced 🧅
1/4 cup feta cheese, crumbled 🧀
1/4 cup toasted pine nuts 🌰
Fresh Basil Vinaigrette:
1/4 cup fresh basil, chopped 🌿
2 tablespoons olive oil 🫒
1 tablespoon lemon juice 🍋
1 teaspoon Dijon mustard 🥄
1 teaspoon honey 🍯
Salt and black pepper to taste 🌿
Directions:
Prepare the Farro & Lentils: Rinse the farro and lentils under cold water. In a medium saucepan, combine them with chicken broth and bring to a boil. Reduce heat, cover, and simmer for 20–25 minutes until tender. Drain any excess liquid and let cool.
Cook the Chicken: Preheat a grill pan or skillet over medium heat. Rub the chicken breasts with olive oil, lemon zest, black pepper, garlic powder, and salt. Cook for 6–7 minutes per side until golden and cooked through. Let rest for 5 minutes before slicing.
Make the Basil Vinaigrette: In a small bowl, whisk together basil, olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper until well combined.
Assemble the Bowls: Divide the farro and lentil mixture into bowls. Top with sliced chicken, cherry tomatoes, cucumber, red onion, feta, and toasted pine nuts.
Drizzle & Serve: Drizzle the fresh basil vinaigrette over each bowl and enjoy!
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 480 kcal | Servings: 4 servings
