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Pesto Chickpea Grain Bowls
with Marinated Tomatoes & Mozzarella
40 MIN
+$3.99/serving
2 Servings
From the Test Kitchen
At the base of these Italian-inspired grain bowls is nutty farro mixed with fresh mozzarella and tomatoes marinated in honey, olive oil, and balsamic vinegar (an ode to caprese salad). You'll top it all off with chickpeas cooked in a classic combo of garlic, capers and lemon juice, plus a drizzle of basil pesto.
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Dietary Information Wellness
This meal was designed in collaboration with nutritionists with your holistic health in mind.
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NutritionPER SERVING
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Calories830 Cals (est.)
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
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10 oz Boneless Chicken Breast Pieces
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1 15.5-Oz Can Chickpeas
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½ cup Semi-Pearled Farro
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4 oz Grape Tomatoes
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4 oz Fresh Mozzarella Cheese
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1 Tbsp Capers
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1 Zucchini
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2 cloves Garlic
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3 Tbsps Basil Pesto
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1 Lemon
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¼ tsp Crushed Red Pepper Flakes
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2 tsps Honey
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1 Tbsp Balsamic Vinegar
step-by-step
instructions
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 and 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. Peel and roughly chop 2 cloves of garlic. Quarter and deseed the lemon. Cut the zucchini into 1/2-inch-thick rounds. Halve the tomatoes. Medium dice the cheese. In a medium bowl, combine the honey and vinegar; whisk to combine. Add the halved tomatoes, diced cheese, and a drizzle of olive oil. Season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes.
3
Cook the chickpeas
Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the drained chickpeas in an even layer. Cook, without stirring, 5 to 7 minutes, or until lightly browned (be careful, as the chickpeas may pop as they cook). Add the capers, chopped garlic, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be (if the pan seems dry, add a drizzle of olive oil). Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Turn off the heat. Carefully add the juice of 2 lemon wedges. Season with salt and pepper; stir to combine. Transfer to a bowl; 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. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
5
Cook the zucchini
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the zucchini rounds in an even layer; season with salt and pepper. Cook 2 to 3 minutes per side, or until browned and softened. Turn off the heat.
6
Finish the farro & serve your dish
To the pot of cooked farro, add the marinated tomatoes and cheese (discarding any liquid). Drizzle with olive oil and season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the cooked zucchini, cooked chickpeas, and cooked chicken. Drizzle with the pesto. Serve the remaining lemon wedges on the side. Enjoy!
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 and 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. Peel and roughly chop 2 cloves of garlic. Quarter and deseed the lemon. Cut the zucchini into 1/2-inch-thick rounds. Halve the tomatoes. Medium dice the cheese. In a medium bowl, combine the honey and vinegar; whisk to combine. Add the halved tomatoes, diced cheese, and a drizzle of olive oil. Season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes.
3
Cook the chickpeas
Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the drained chickpeas in an even layer. Cook, without stirring, 5 to 7 minutes, or until lightly browned (be careful, as the chickpeas may pop as they cook). Add the capers, chopped garlic, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be (if the pan seems dry, add a drizzle of olive oil). Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Turn off the heat. Carefully add the juice of 2 lemon wedges. Season with salt and pepper; stir to combine. Transfer to a bowl; 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. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
5
Cook the zucchini
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the zucchini rounds in an even layer; season with salt and pepper. Cook 2 to 3 minutes per side, or until browned and softened. Turn off the heat.
6
Finish the farro & serve your dish
To the pot of cooked farro, add the marinated tomatoes and cheese (discarding any liquid). Drizzle with olive oil and season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the cooked zucchini, cooked chickpeas, and cooked chicken. Drizzle with the pesto. Serve the remaining lemon wedges on the side. Enjoy!
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