Chicken, White Bean & Grain Bowls
Chicken and white beans with grains, crisp vegetables, and a simple lemon dressing.
Serves 2
Ingredients
- 2 boneless, skinless chicken breasts, about 6 ounces each
- 2 cups cooked farro
- 1 can white beans, about 15 ounces, drained and rinsed
- 2 cups mixed greens
- 1 cup cherry tomatoes, halved
- ½ cucumber, diced
- 3 tablespoons olive oil, divided
- 2 tablespoons lemon juice
- 1 small garlic clove, finely minced
- ½ teaspoon paprika
- Salt and black pepper, to taste
Method
- Mix 2 tablespoons olive oil with the lemon juice, garlic, and a little salt and pepper. Set the dressing aside.
- Pound the chicken to an even thickness of about ¾ inch. Season with the paprika, salt, and pepper.
- Heat the remaining tablespoon of oil in a skillet over medium heat. Cook the chicken for roughly 6–8 minutes per side, adjusting the heat as needed. Continue cooking until a food thermometer reads 165°F in the thickest part. Timing varies with thickness.
- Transfer the chicken to a clean board, rest for 5 minutes, then slice.
- Warm the cooked farro and beans. Divide between two bowls with the greens, tomatoes, and cucumber.
- Add the chicken and spoon over the dressing.