Sun-Dried Tomato & Goat Cheese Chicken Bowl
Seared chicken over basil farro with sun-dried tomatoes and crumbled goat cheese.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Makes
- 4 bowls
Oil-packed sun-dried tomatoes do a lot of work in this bowl: the tomatoes add chewy, concentrated sweetness and their oil flavors the farro. Goat cheese softens slightly against the warm chicken and acts as the sauce.
Why this recipe works
Using the oil from the sun-dried tomato jar seasons the farro with tomato flavor at no extra cost. Goat cheese's tang balances the sweet tomatoes.
Ingredient notes
Semi-pearled farro is quicker than whole farro. Log-style goat cheese crumbles more easily if it's cold.
Common mistakes
- Adding the basil to very hot farro too early, which wilts it black.
- Overcooking the chicken; check the temperature at 5 minutes.
What to serve with it
A drizzle of balsamic glaze or a handful of arugula.
Meal prep
Farro holds up well for 4 days; add goat cheese and fresh basil on the day you eat it.
More bowls like this
Cooking tips
Tear the basil just before using so it doesn't darken. Keep the goat cheese in the fridge until the last minute.
Swaps and variations
Use feta instead of goat cheese. Use quinoa for a gluten-free bowl.
Storing and reheating
Refrigerate within 2 hours for up to 4 days. Reheat the chicken and farro until hot (165°F / 74°C).
Recipe
Sun-Dried Tomato & Goat Cheese Chicken Bowl
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Makes
- 4 bowls
Ingredients
You’ll need: medium pot; large skillet; instant-read thermometer
Method
-
Cook the farro in a large pot of salted boiling water 20 to 25 minutes, until tender. Drain.
-
Toss the warm farro with the sun-dried tomato oil, vinegar, half the sun-dried tomatoes and the spinach, so the leaves wilt slightly. Fold in most of the basil.
-
Season the chicken with the Italian seasoning and salt. Heat the olive oil in a large skillet over medium-high heat and cook 5 to 6 minutes per side, until golden and 165°F (74°C). Rest 5 minutes and slice.
-
Divide the farro among 4 bowls. Top with the chicken, remaining sun-dried tomatoes and goat cheese, and finish with the rest of the basil.
Questions
Can I use dry-packed sun-dried tomatoes?
Yes. Soak in hot water 10 minutes, drain, and use 2 tablespoons olive oil for the farro.
Is farro gluten-free?
No. It's a type of wheat.
Comments