Farro & Farm Veggie Power Bowl

feta cheese

🥗Healthier: goat cheese

💰Cheaper: ricotta

Goat cheese has similar tanginess with fewer calories.

farro

🥗Healthier: quinoa

💰Cheaper: brown rice

Quinoa is high in protein while brown rice is more economical.

Squeeze juice from one lemon to get about 1/4 cup, then squeeze half of another lemon for more juice.

Prep herbs by pulling leaves off rosemary stems and chopping finely.

Wash parsley, pull leaves from stems, bundle them, and chop.

Remove tiny leaves from thyme stems and chop slightly.

Measure out 1/2 cup of olive oil and add the lemon juice, passing it through a sieve to catch seeds.

Add 1 teaspoon of Dijon mustard and 1 teaspoon of honey to the mixture, then whisk everything together.

Grind in about 1/4 teaspoon of black pepper and add 1 teaspoon of sea salt to the dressing, mixing well.

Measure out 1/4 cup of farro and 3/4 cup of water, bring to a boil, cover, and simmer for about 10 minutes.

After 10 minutes, let the farro stand covered for 5 minutes, then drain excess water.

Marinate cooked chicken in about 1 tablespoon of the herb lemon vinaigrette.

Marinate the prepared farro in the vinaigrette as well.

Assemble the power bowl by spreading the marinated farro in a bowl, then add 3/4 cup of cooked chicken breast on top.

Add greens (ricotta) and roasted vegetables (zucchini, yellow squash, carrots) on top of the chicken.

Top with thinly sliced cucumbers and scallions, then drizzle with more vinaigrette.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens