Broccoli & White Bean Grain Bowls

Remove the butter from the refrigerator to soften. Preheat the oven to 450°F. Wash and dry the fresh produce. Drain and rinse the beans. In a small baking dish (or large for 4 servings), combine the broccoli, red pepper pesto, drained beans, tomatoes, currants, and 1/4 cup of water (or 1/2 cup for 4 servings); season with salt and pepper. Stir to combine. Top with the softened butter.

Pat the chicken dry with paper towels; season with salt and pepper on both sides. Place on top of the prepared vegetables and beans. Roast 18 to 22 minutes, or until the broccoli is tender when pierced with a fork and the chicken is browned and cooked through. Remove from the oven. Stir to combine. Taste, then season with salt and pepper if desired.

The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Once the vegetables and beans have roasted about 10 minutes, cut a 1-inch vent in the package of farro. Microwave on high 1 to 2 minutes, or until heated through. Divide the warmed farro between servings bowls. Drizzle with olive oil; season with salt and pepper. Stir to combine. Serve the warmed farro topped with the roasted chicken and vegetables. Garnish with the tzatziki and almonds. Enjoy!