A grain bowl that hits the spot. Rich in fiber, protein, and fresh flavor from nutty farro, sweet potato, and a tangy, easy-prep chimichurri sauce.
CHICKEN AND SWEET POTATO FARRO BOWL
INGREDIENTS
1 cup (208g) semi-pearled farro
1 medium sweet potato, cubed
1 pound (450g) chicken breast
1 tablespoon olive oil, divided
2 teaspoons chili powder
1 1/2 cups (36g) fresh parsley, lightly packed
1 clove garlic, chopped
1/4 teaspoon crushed red pepper
3 tablespoons (45ml) red wine vinegar
DIRECTIONS
Put 3 cups (700ml) water in a medium saucepan and bring to a boil. Add the farro and sweet potato cubes and return to a boil, then cover and reduce heat to low to simmer for 20 minutes. The farro should be tender. Drain in a wire mesh strainer and let cool. The mixture can be stored in the refrigerator, tightly covered, for up to a week.
Preheat the oven to 400ºF (200ºC). Line a sheet pan with parchment, then place the chicken on the pan. Drizzle with 1 teaspoon olive oil and massage to coat, then sprinkle with the chili powder and rub to coat. Bake for 15–20 minutes, until the chicken is cooked through and an instant-read thermometer reads 160ºF (71ºC) when inserted in the thickest part of the breast. Cool on a rack until safe to handle. Shred into pieces and reserve.
For the chimichurri, place the parsley and garlic in the bowl of a food processor. Process to mince finely, scraping down the sides to make a fine paste. Add the crushed red pepper, red wine vinegar and remaining 2 teaspoons of olive oil. Process until smooth. (Makes about 1/2 cup.)
Serves: 4 | Serving Size: 1 cup (240ml) farro and sweet potato mixture, plus 1 cup chicken and 2 tablespoons sauce
Nutrition (per serving): Calories: 430; Total Fat: 9g; Saturated Fat: 2g; Monounsaturated Fat: 4g; Cholesterol: 96mg; Sodium: 91mg; Carbohydrate: 43g; Dietary Fiber: 4g; Sugar: 2g; Protein: 42g
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