BBQ Chickpea & Vegetable Grain Bowls with Creamy Chive Sauce & Fried Eggs

BBQ Chickpea & Vegetable Grain Bowls

with Creamy Chive Sauce & Fried Eggs

40 MIN
+$4.99/serving 4 Servings
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    From the Test Kitchen

    These farro based bowls achieve delicious contrast from tender chickpeas tossed in a smoky barbecue sauce, crunchy marinated cucumbers and tomatoes, peppery arugula, and rich fried eggs. You'll top it all with a creamy, tangy sauce studded with chives for bursts of flavor in every bite.
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    • Nutrition
      PER SERVING
    • Calories
      740 Cals (est.)
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    ingredients
    BBQ Chickpea & Vegetable Grain Bowls with Creamy Chive Sauce & Fried Eggs
    Title
    • 4 Boneless, Skinless Chicken Breasts
    • 4 Pasture-Raised Eggs
    • 1 15.5-Oz Can Chickpeas
    • ½ cup Barbecue Sauce
    • 1 cup Semi-Pearled Farro
    • 1 oz Sliced Pickled Jalapeño Peppers
    • 2 tsps Honey
    • 4 oz Arugula
    • ½ cup Plain Nonfat Greek Yogurt
    • 2 Tbsps Mayonnaise
    • 1 Persian Cucumber
    • 10 oz Cocktail Tomatoes
    • 1 Lime
    • 1 bunch Chives
    • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
    Cook the farro
    1 Cook the farro

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the farro. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

    Prepare the ingredients
    2 Prepare the ingredients

    Meanwhile, wash and dry the fresh produce. Drain and rinse the chickpeas. Quarter the tomatoes. Halve the cucumber lengthwise, then thinly slice crosswise. Halve the lime crosswise. Thinly slice the chives. Roughly chop the peppers; thoroughly wash your hands, knife, and cutting board immediately after handing. In a bowl, combine the quartered tomatoes, sliced cucumber, a drizzle of olive oil, and as much of the chopped peppers as you'd like, depending on how spicy you’d like the dish to be; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. To make the dressing, in a separate bowl, combine the honey, the juice of 1 lime half, and a drizzle of olive oil; season with salt and pepper. In a separate bowl, combine the yogurt, mayonnaise, sliced chives, the juice of the remaining lime half, and a pinch of the spice blend.

    Cook the chickpeas
    3 Cook the chickpeas

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the drained chickpeas and half the remaining spice blend (you will have extra). Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the barbecue sauce (carefully, as the liquid may splatter) and 1/4 cup of water. Cook, stirring occasionally, 2 to 3 minutes, or until the sauce is thickened. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Rinse and wipe out the pan.

    Cook the chicken
    4 Cook the chicken

    Pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 9 minutes per side, or until browned and cooked through.* Transfer to a cutting board. When cool enough to handle, slice crosswise. Wipe out the pan.

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

    Cook the eggs
    5 Cook the eggs

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate; season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat.

    Finish the farro & serve your dish
    6 Finish the farro & serve your dish

    To the pot of cooked farro, add the dressing and arugula (incorporating handfuls at a time); stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the marinated tomatoes and cucumber, cooked chickpeas, sliced chicken, fried eggs, and creamy chive sauce. Enjoy!

    Tips from Home Chefs

    Cook the farro
    1 Cook the farro

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the farro. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

    2 Prepare the ingredients

    Meanwhile, wash and dry the fresh produce. Drain and rinse the chickpeas. Quarter the tomatoes. Halve the cucumber lengthwise, then thinly slice crosswise. Halve the lime crosswise. Thinly slice the chives. Roughly chop the peppers; thoroughly wash your hands, knife, and cutting board immediately after handing. In a bowl, combine the quartered tomatoes, sliced cucumber, a drizzle of olive oil, and as much of the chopped peppers as you'd like, depending on how spicy you’d like the dish to be; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. To make the dressing, in a separate bowl, combine the honey, the juice of 1 lime half, and a drizzle of olive oil; season with salt and pepper. In a separate bowl, combine the yogurt, mayonnaise, sliced chives, the juice of the remaining lime half, and a pinch of the spice blend.

    Prepare the ingredients
    Cook the chickpeas
    3 Cook the chickpeas

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the drained chickpeas and half the remaining spice blend (you will have extra). Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the barbecue sauce (carefully, as the liquid may splatter) and 1/4 cup of water. Cook, stirring occasionally, 2 to 3 minutes, or until the sauce is thickened. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Rinse and wipe out the pan.

    4 Cook the chicken

    Pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 9 minutes per side, or until browned and cooked through.* Transfer to a cutting board. When cool enough to handle, slice crosswise. Wipe out the pan.

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

    Cook the chicken
    Cook the eggs
    5 Cook the eggs

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate; season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat.

    6 Finish the farro & serve your dish

    To the pot of cooked farro, add the dressing and arugula (incorporating handfuls at a time); stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the marinated tomatoes and cucumber, cooked chickpeas, sliced chicken, fried eggs, and creamy chive sauce. Enjoy!

    Finish the farro & serve your dish
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