Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Advanced Search
All Access| |
Advanced Search
Recipe

Tuscan Grain Bowl with Grilled Chicken and Broccolini

By Ronne Day August/September 2016 Issue
Scott Phillips

Servings: 1

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

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 sautĂ©ed until crisp
  • Small fresh basil leaves

Nutritional Information

  • 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

Preparation

  • 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.
(3 ratings) Read Reviews
Save to Recipe Box
Print
Add Recipe Note
Saved Add to List

    Add to List

Print
Add Recipe Note

Related

Reviews

Rate or Review

Reviews (4 reviews)

  • User avater
    PamelaJLewis | 10/08/2018

    This is too good and yummy

  • G_MaBecky | 04/05/2017

    This is SO GOOD!

  • DisneyBelle | 09/07/2016

    we followed this recipe exactly and my husband and I really, really enjoyed it! A keeper in our books. The farro was the perfect grain for this and the garlic slivers on top with the glaze just really added to the entire dish. We will be making this again

  • LVermandel | 08/07/2016

    Wonderful combination. Reduced the grain from 1.5 cups to .5 and found it was ample. That helped bring the calories per serving into a reasonable range.

Rate this Recipe

Write a Review

Related Recipes

What We're Cooking Now

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

From the Shop

Browse the Shop
Moveable Feast - Season 7 Now Airing

Connect

Follow Fine Cooking on your favorite social networks

Fine Cooking Magazine

Follow

Newsletter

Love to cook? Sign up today to get daily recipes and more from Fine Cooking plus special offers

Site Links

Taunton Network

© 2019 The Taunton Press, Inc. All rights reserved.

Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.

Fine Cooking Magazine - December 2019/January 2020

Subscribe today and save up to 44%

Subscribe

Double Check

Do you really want to delete the list, ?

Note

This won't delete the recipes and articles you've saved, just the list.

This feature has been temporarily disabled during the beta site preview.

Add/Edit a private note for this recipe

This note is only visible to you.

Double Check

Are you sure you want to delete your notes for this recipe?

You must be a magazine subscriber to access this feature.

Fine Cooking Cover

Subscribe today and save up to 44%

Subscribe

Or learn more

Already a subscriber?

Subscribe

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

See my options