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Broccoli & White Bean Grain Bowls
with Tzatziki, Red Pepper Pesto & Pre-Cooked Farro
with Boneless, Skinless Chicken Breasts
Broccoli, white beans, and tomatoes are tossed in vibrant red pepper pesto before being baked in the oven. It's served over a bed of hearty pre-cooked farro with a finishing topper of tzatziki.
Details
Broccoli, white beans, and tomatoes are tossed in vibrant red pepper pesto before being baked in the oven. It's served over a bed of hearty pre-cooked farro with a finishing topper of tzatziki.
Nutrition per serving
Ingredients
2 each
Boneless, Skinless Chicken Breasts
10 oz
Cooked Farro
1 each
15.5-oz can Cannellini Beans
6 tbsp
Roasted Bell Pepper Pesto
8 oz
Broccoli Florets
½ oz
Garlic & Herb Flavored Butter
4 oz
Grape Tomatoes
½ cup
Tzatziki (cucumber-yogurt sauce)
2 tbsp
Sliced Roasted Almonds
2 tbsp
Dried Currants
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the vegetables & beans
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.
step 2
Roast the chicken & vegetables
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.
step 3
Warm the farro & serve your dish
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!
Instructions
step 1
Prepare the vegetables & beans
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.
step 2
Roast the chicken & vegetables
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.
step 3
Warm the farro & serve your dish
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!
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