Mediterranean Chicken Farro Lunch Bowl

• Meat

  • 2 Chicken breasts

• Produce

  • 1/2 Eggplant
  • 1 Fennel, bulb
  • 2 tbsp Fennel fronds
  • 1 Zucchini, medium

• Condiments

  • 3 tbsp Balsamic vinaigrette
  • 2 tbsp Balsamic vinegar
  • 1/4 tsp Dijon mustard
  • 1 tbsp Maple syrup

• Pasta & Grains

  • 1 cup Farro

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 5 tbsp Olive oil

• Dairy

  • 1/2 cup Feta cheese

Found on sweetpeasandsaffron.com

Ingredients

• 1 cup uncooked farro
• 2 chicken breasts
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• ½ eggplant, cubed
• 1 medium zucchini, cubed
• 1 fennel bulb, cubed (fronds reserved)
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• salt and pepper
• 3 tablespoons olive oil
• 3 tablespoons balsamic vinaigrette
• 1 tablespoon maple syrup
• ¼ teaspoon dijon mustard
• ½ cup feta cheese, crumbled
• 2 tablespoons fennel fronds

Directions

• Cook farro according to package directions. Drain and rinse under cold water.
• While farro is cooking, heat the oven to 425°F.
• In a small baking dish, combine the oil and balsamic vinegar. Add the chicken and turn to coat. Season with salt and pepper. Bake for 5 minutes.
• Toss the eggplant, zucchini and fennel in the olive oil and apple cider vinegar, then spread them out on a large parchment-lined baking sheet. Sprinkle with salt and pepper. Add to the oven with the chicken.
• After the chicken has baked for 10 minutes total, turn it over and return to the oven. Bake for another 15 minutes, giving the veggies a stir once. Remove the chicken from the oven, and if the fennel is soft, remove the veggies from the oven as well.
• After veggies and farro have cooled, combine them in a large bowl. Add the feta cheese, fennel fronds and vinaigrette, then toss to coat.
• Divide the farro/veggie mixture between four portable containers. Top with the chicken.
• Refrigerate until served (will keep for 4 days), and serve cold.