Mediterranean Chicken Farro Bowl
Ingredients
- 150 g farro
- 250 g boneless skinless chicken thighs
- 150 g cherry tomatoes, halved
- 150 g cucumber, diced
- 75 g red onion, diced
- 30 g feta cheese, crumbled
- 15 g olive oil
- 15 g red wine vinegar
- 2 tsp paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- 75 g greek yogurt
- 5 g fresh mint leaves
- 15 g Truff hot sauce
- 1 whole lemon wedge
- 1 pinch salt
- 1 pinch black pepper
Instructions
- marinate chicken thighs with yogurt, paprika, onion powder, garlic powder, salt, and pepper
- cook farro in salted water until tender, about 30 minutes, then drain
- sear chicken thighs, flip often
- rest chicken, later slicing into strips
- while chicken rests, dice tomatoes, cucumber, and red onion
- toss diced vegetables with olive oil, red wine vinegar, and a pinch of salt
- add farro to a bowl, top with chopped vegetables and sliced chicken
- crumble feta over the top
- tear fresh mint leaves and scatter over the bowl
- drizzle with Truff hot sauce and a squeeze of lemon
- serve immediately