Herb Roasted Chicken and Farro Bowls
Tender herb-marinated chicken and vibrant roasted vegetables served over protein-rich farro, creating a nourishing and satisfying Mediterranean-inspired bowl.
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Cooking tools:
- Instant-read thermometer
- Oven
- Mixing bowl
- Baking sheet
- Saucepan
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Serving bowl
Ingredients
- 1 1/2 pounds chicken thigh (boneless, skinless, cut into 1-inch pieces)
- 1 cup farro (uncooked)
- 2 cups chicken broth
- 2 cups broccoli florets
- 1 1/2 cups cherry tomatoes (halved)
- 1/2 red onion (thinly sliced)
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lemon (halved)
- 1/4 cup fresh parsley (chopped)
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