/ / Tangy Chicken Farro Bowl Recipe

Tangy Chicken Farro Bowl Recipe

Chicken lovers, this is a must-try recipe! It’s super easy to prepare and it tastes amazing! Check out how I make it.

Simple, easy, and yummy! Feel free to use cranberry preserves if you don’t find the lingonberry. I assure you, this is a good one guys!

Ingredients:

  • 2 tbsps of sugar, divided.
  • ⅛ tsp of ground allspice.
  • 2 tbsps of dijon mustard.
  • 1 tbsp of canola oil.
  • 2 (8.5 ounces) packages of precooked farro.
  • ¼ cup of lingonberry preserves.
  • 5 tbsps of white vinegar, divided.
  • ⅝ tsp of kosher salt, divided.
  • 2 thinly sliced Persian cucumbers.
  • ½ tsp of dry mustard.
  • 2 tsp of finely chopped fresh dill.
  • 2 (6 ounces) sliced skinless, boneless rotisserie chicken breasts.

Directions:

  1. In a dish, mix together ¼ cup of vinegar, 4 tsp of sugar, ¼ tsp of salt, and allspice until well combined then stir in the cucumbers to coat. Set aside for 12 minutes then drain.
  2. In a bowl, mix together the dijon, dry mustard, 1 tbsp of vinegar, 2 tsp of sugar, and oil until combined then mix in the dill and 1 ½ tsp of water.
  3. Now, heat the farro following the package instructions and divide it among 4 bowls.
  4. Place the chicken, cucumbers, and preservers over the farro and top with mustard sauce.
  5. Season with ⅜ tsp of salt and enjoy!
Tangy Chicken Farro Bowl Recipe

Tangy Chicken Farro Bowl Recipe


Make sure you’re following us on Facebook, Twitter, Mix, and Pinterest for even more genius updates daily!

5/5 (1 Review)

Similar Posts