Tuscan Grain Bowl
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January 4, 2021
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Tuscan Grain Bowl
In this Tuscan Grain Bowl, bright and fresh flavors of balsamic, parmesan and pine nuts are combined with fresh vegetables and lean protein for a delicious grain bowl with Italian flare.
Ingredients
Directions
In a medium bowl, combine 1 Tbsp. Colavita olive oil, 1 Tbsp. Colavita balsamic vinegar, salt and pepper. Add chicken breast and coat with mixture, let stand 5 minutes.
Heat a medium sauté pan. Add chicken breasts to the pan and cook 7 minutes on one side, taking care not to move or touch the chicken while it cooks. Flip the breasts over and cook about 5-7 minutes until the internal temperature reaches 165°F. Remove from the pan and allow to rest for 3-5 minutes before slicing.
Deglaze pan with chicken broth and pour into a heat-proof bowl or measuring cup.
In the same sauté pan, add remaining colavita olive oil. Add the shallot and garlic and cook 1 minute over low heat. Add tomatoes and cook to heat through. Add arugula or spinach and cook just to wilt. Finish sauté with reserved chicken broth, remaining Colavita balsamic vinegar, salt and pepper.
Divide farro among 4 bowls. Top each with sautéed vegetables, and thinly sliced chicken. Top with shaved Parmesan and toasted pine nuts.
NOTE: Want to make this bowl vegetarian? Use portobello mushrooms instead. Marinate in the same way as the chicken, saute or grill 3 minutes per side, remove to a plate and slice for serving.
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Ingredients
Directions
In a medium bowl, combine 1 Tbsp. Colavita olive oil, 1 Tbsp. Colavita balsamic vinegar, salt and pepper. Add chicken breast and coat with mixture, let stand 5 minutes.
Heat a medium sauté pan. Add chicken breasts to the pan and cook 7 minutes on one side, taking care not to move or touch the chicken while it cooks. Flip the breasts over and cook about 5-7 minutes until the internal temperature reaches 165°F. Remove from the pan and allow to rest for 3-5 minutes before slicing.
Deglaze pan with chicken broth and pour into a heat-proof bowl or measuring cup.
In the same sauté pan, add remaining colavita olive oil. Add the shallot and garlic and cook 1 minute over low heat. Add tomatoes and cook to heat through. Add arugula or spinach and cook just to wilt. Finish sauté with reserved chicken broth, remaining Colavita balsamic vinegar, salt and pepper.
Divide farro among 4 bowls. Top each with sautéed vegetables, and thinly sliced chicken. Top with shaved Parmesan and toasted pine nuts.
NOTE: Want to make this bowl vegetarian? Use portobello mushrooms instead. Marinate in the same way as the chicken, saute or grill 3 minutes per side, remove to a plate and slice for serving.