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Tuscan Grain Bowl with Grilled Chicken and Broccolini

Yields1 ServingPrep Time20 minsCook Time35 minsTotal Time55 mins

A quick pesto-like sauce brings this bowl together and adds summery flavor. Crisp garlic slivers are a fun crunchy element.

Tuscan Grain Bowl with Grilled Chicken and Broccolini

 ½ cup fresh basil, chopped
 1 ½ tbsp fresh flat-leaf parsley, chopped
 2 tbsp pine nuts
 2 tbsp Colavita Extra Virgin Olive Oil plus more as needed
 Kosher salt and freshly ground pepper
 1 ½ cups cooked pearled farro (cook according to package directions)
 4 oz chicken breast, grilled
 ¾ cup chopped roasted Broccolini
 ¾ cup chopped escarole
 ¼ cup halved cherry tomatoes
 1 ½ tbsp Colavita Balsamic Glaze
 2 medium cloves garlic, thinly sliced and sautéed until crisp
 Small fresh basil leaves

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. Mound the farro in a large bowl. Arrange the chicken, Broccolini, escarole, and tomatoes on top. Drizzle with the balsamic glaze and pesto, garnish with the garlic and basil leaves, and serve.

Nutrition Facts

Serving Size 1 Bowl