Farro Bowl with Chicken and Chimichurri Sauce

 A delicious grain bowl featuring farro, topped with sliced chicken and drizzle of Herby Chimichurri sauce from Haven's Kitchen.  Note: the chicken can also be marinated in the sauce for a few hours before roasting it for added flavor.  

  • Serves: 2
  • Cook Time: 30 minutes
  • Prep Time: 10 minutes
  • Ready-in: 40 minutes
  • 1 pound Boneless, Skinless Chicken Breast (roasted)
  • 1 cup Farro (cooked)
  • 1 cup Sprouted Chickpeas
  • 1 pint Sungold or Mixed Cherry Tomatoes (halved)
  • 5 Radishes (sliced very thin)
  • 1 tablespoon Olive Oil
  • 1 tablespoon Salt (divided)
  • 1 teaspoon Pepper (fresh ground)
  1. Rub chicken with olive oil and 1 teaspoon of salt and pepper. Roast at 375 degrees until it reaches 165º (about 25 minutes).
  2. While the chicken is roasting, cook the farro according to the package instructions.
  3. Heat a sauce pan of water, add ~2 teaspoons of salt and bring to a boil. Add the chickpeas and cook for about 7 minutes (until they have softened slightly - be sure not to overcook them).
  4. When done cooking, combine the farro and chickpeas and set aside to cool slightly. Add the sliced tomatoes and radishes and toss to combine. (Adjust the seasoning as desired.)
  5. Slice the chicken breasts on a bias. Divide the farro into bowls and top with the chicken. Add a drizzle of the Herby Chimichurri sauce and enjoy!