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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


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