Chicken pesto farro bowls are a weeknight staple in our household and I hope they become one for you too. We had pasta with pesto and chicken weekly growing up and I like to think of this recipe as a healthier twist. The farro is satisfying, like pasta, and I top it with perfectly cooked chicken, bursting cherry tomatoes, and freshly grated parmesan cheese.
If you are not familiar with farro yet, this recipe will make it a kitchen staple. According to Healthline, farro is rich in protein, fiber, and nutrients. It's a favorite pick of mine when I'm craving a big bowl of pasta but also in a healthy mood. The texture is somewhat similar to brown rice but has more of a bite to it.
To make this recipe, I have three burners going at once to make this dish come together quickly. One burner for the farro, one for the cherry tomatoes, and one for grilling the chicken.
I love tossing this with my lemon basil pesto. This pesto is packed with flavor and can be made in advance and then tossed with the farro when you are ready to serve.
This meal comes together quickly and is a delicious, healthy weeknight meal. I love meals that can be served in one bowl that you can dig in with a big spoon on the couch.
I hope you love this recipe! If you try these chicken pesto farro bowls, I'd love to know what you think in the comments below.
📖 Recipe
Chicken Pesto Farro Bowls
Ingredients
- 8 oz farro I use 10 minute farro, see notes
- 1 cup homemade or store-bought basil pesto
- freshly grated parmesan cheese for topping
Chicken
- 1 lb boneless skinless chicken breasts 2-3 breasts, see note for prep tips
- ½ teaspoon Kosher salt
- ¼ teaspoon freshly cracked black pepper
- ¼ tsp garlic powder
- ¼ teaspoon Italian seasoning
- 1 tablespoon butter
- 1 tablespoon olive oil
Cherry Tomatoes
- 1 pint cherry or sugar plum tomatoes
- 1 teaspoon olive oil
- ¼ teaspoon Kosher salt
Instructions
- Bring a large pot of water to a boil and cook farro according to directions on box and farro is chewy with a slight bite (see note). Drain. Toss with pesto.
- Sprinkle both sides of chicken breasts with salt, pepper, garlic powder, and Italian seasoning. Heat a large pan on medium-high heat and add butter and olive oil. Once the butter has melted and the pan is hot, add chicken breasts. Cook on one side for 5-7 minutes then flip and cook for another 5-7 minutes, or until chicken is no longer pink the in middle and has reached an internal temperature of 165 degrees Fahrenheit. Rest for 2 minutes then dice into bite-sized pieces.
- Meanwhile, make the tomatoes. Heat a medium pan on medium heat. Add tomatoes, olive oil, and salt. Stir occasionally and cook for 5-8 minutes, or until tomatoes just begin to burst open and soften.
- To assemble the bowls, place the pesto farro at the bottom of the bowl, top with diced chicken, and roasted tomatoes. Garnish with freshly grated parmesan. Grab a big fork and dig in!
Notes
- I get 10-minute farro at Trader Joe's. Farro can take 10-40 minutes to cook depending on the type that you get. Follow the directions on the box of your farro and cook until chewy and slightly tender.
- To prep the chicken, I always recommend making sure the entire chicken breast is a similar thickness throughout by pounding the chicken breast. This will prevent one half from being rare while the other half is overcooked. To do this, place a piece of parchment paper, wax paper, or saran wrap on top of the chicken and use a heavy pot or meat pounder to pound into a similar thickness throughout.
- I highly recommend using this lemon basil pesto.
- You can store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in a microwave-safe bowl in the microwave or serve cold.
cynthia chapline
I loved this yummy recipe! And it was so easy!
Caitlin from CC's Table
Oh I am so glad! Thank you so much!