Chicken and Sweet Potato Farro Bowl

Updated at: Wed, 16 Aug 2023 23:50:55 GMT

Step 1

Put 3 cups (700ml) water in a medium saucepan and bring to a boil.

Step 2

Add the farro and sweet potato cubes and return to a boil, then cover and reduce heat to low to simmer for 20 minutes.

Step 3

The farro should be tender.

Step 4

Drain in a wire mesh strainer and let cool.

Step 5

The mixture can be stored in the refrigerator, tightly covered, for up to a week.

Step 6

Preheat the oven to 400°F (200°C).

Step 7

Line a sheet pan with parchment, then place the chicken on the pan.

Step 8

Drizzle with 1 teaspoon olive oil and massage to coat, then sprinkle with the chili powder and rub to coat.

Step 9

Bake for 15-20 minutes, until the chicken is cooked through and an instant-read thermometer reads 160°F (71°C) when inserted in the thickest part of the breast.

Step 10

Cool on a rack until safe to handle.

Step 11

Shred into pieces and reserve.

Step 12

Process to mince finely, scraping down the sides to make a fine paste.

Step 13

Add the crushed red pepper, red wine vinegar and remaining 2 teaspoons of olive oil.

Step 14

Process until smooth.

Step 15

(Makes about 1/2 cup.)

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