Tuscan Grain Bowl with Grilled Chicken and Broccolini

By Golfwidow7

A quick pesto-like sauce brings this bowl together and adds summery flavor. Crisp garlic slivers are a fun crunchy element.

nutrition information (per serving):
Calories (kcal): 1020, Fat Calories (kcal): 410, Fat (g): 46, Saturated Fat (g): 6, Polyunsaturated Fat (g): 10, Monounsaturated Fat (g): 24, Cholesterol (mg): 95, Sodium (mg): 410, Carbohydrates (g): 103, Fiber (g): 15, Sugar (g): 22, Protein (g): 57

Ingredients

• 1/2 cup (3/4 oz.) fresh basil, chopped
• 1-1/2 Tbs. fresh flat-leaf parsley, chopped
• 2 Tbs. pine nuts
• 2 Tbs. extra-virgin olive oil; more as needed
• Kosher salt and freshly ground pepper
• 1-1/2 cups cooked pearled farro (cook according to package directions)
• 4 oz. chicken breast, grilled
• 3/4 cup chopped roasted Broccolini
• 3/4 cup chopped escarole
• 1/4 cup halved cherry tomatoes
• 1-1/2 Tbs. balsamic glaze
• 2 medium cloves garlic, thinly sliced and sautéed until crisp
• Small fresh basil leaves

Preparation

Step 1

Put the chopped basil, parsley, and pine nuts in a small food processor or mortar, and pulse or grind with a pestle until well combined. Add the olive oil and pulse to incorporate, adding more oil to thin, if needed. Season to taste with salt and pepper. Mound the farro in a large bowl. Arrange the chicken, Broccolini, escarole, and tomatoes on top. Drizzle with the balsamic glaze and pesto, garnish with the garlic and basil leaves, and serve.