Ingredients

The following ingredients have 4 Servings
  • 3/4 cup farro (uncooked )
  • 1 lb boneless skinless chicken breasts (see note 1)
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1/2 eggplant (cut into 1/2 inch cubes)
  • 1 medium zucchini (cut into 1/2 inch cubes)
  • 1 fennel bulb (cut into 1/2 inch cubes (fronds reserved))
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • salt and pepper (to taste)
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1/2 tablespoon maple syrup
  • 1/4 teaspoon dijon mustard
  • 1/4 cup feta cheese (crumbled)
  • 2 tablespoons fennel fronds

Instruction

  • Cook farro- Rinse the farro in a colander under the tap, then add to a pot. Cover with 4 cups of water, cover and cook. Simmer for 25 minutes and taste for chewiness. If you'd like it softer, simmer for 5 more minutes. Drain the farro, and allow to cool before assembling the lunch bowls.
  • Roast the chicken- Heat oven to 425°F. Toss the chicken in olive oil and balsamic vinegar, and roast in the oven for a total time of 25 minutes, flipping halfway. Chicken should reach an internal temperature of 165°F when tested with an instant read thermometer. Allow chicken to rest for at least 10 minutes before slicing.
  • Roast the vegetables-Toss the eggplant, zucchini and fennel in olive oil and balsamic vinegar, and spread out on a sheet pan. Sprinkle with salt and pepper, then roast in the oven for a total time of 15-25 minutes, stirring it up half way.
  • Make the vinaigrette- Combine olive oil, balsamic vinegar, maple syrup and dijon mustard in a small jar. Shake it up until completely combined.
  • Assemble the bowls- After all ingredients are cooked and cooled, assemble the lunch bowls: Add 1/2 cup cooked farro, 4 oz or half a chicken breast, around 1 cup of vegetables and 1 tablespoon feta cheese per bowl. Top with some fresh fennel fronds and drizzle with the vinaigrette.