I’ve gone back to Antoni’s cookbook, it’s been too long and I missed it. So I am back trying out new recipes and this one, THIS RECIPE is a keeper let me tell you. It has so much flavor and it is so filling and satisfying. Now I couldn’t find Farro at my local grocery store so I went with Tabouli. I figure the recipe will work with any type of whole grain.
- 4-6 Large Sweet Potatoes, cut into 1/2inch cubes
- 1/4 Cup Olive Oil
- 3/4 TSP Chili Powder
- 1/4 TSP Cayenne Powder
- Salt + Pepper
- 1 Cup Farro – Or whatever whole grains works best for you
- 3 TBSP Apple Cider Vinegar
- 2 Bay Leaves
- 1 LB Chicken Breast
- 1/4 Cup Fresh Lemon Juice
- 1 Cup Coarsely Chopped Fresh Cilantro
- 4 Cups Arugula
- 1/2 Cup Roasted Salted Almonds, chopped
- 1 TBSP Grated Lemon Zest
- 1 Cup Plain Greek Yogurt
Let’s Get Cooking
Start off by preheating the over to 450F
Place the chopped sweet potatoes on a baking sheet with 2 TBSP Olive Oil + Chili Powder + Cayenne + 1/4 TSP Salt. Leave spaces in between the sweet potatoes so they can crisp up. Bake for 15 min, toss, and then bake again for another 10 minutes. Remove from heat when done and let cool.
While the sweet potatoes are cooking, cook your grain of choice by package directions. Add into the cooking water bay leaves + AVC + 1 1/2 TSP Salt. Cook the grain according to the package cooking time. Drain when finished and let cool.
Pat the chicken dry and season with 1/2 TSP Salt. Heat 2 TBSP Olive Oil in a large pan over med-high heat. Cook the chicken undisturbed for about 5-7 min and lip and cook 5-7 more. Add the lemon juice into the pan and let cook for one more minute. Remove the chicken from heat and let cool before cutting into cubes. Save the chicken cooking juices.
In a large bowl, toss together the farro (or your grain) + sweet potatoes + chicken + pan juices + cilantro. Top each off with arugula + almonds + lemon zest + yogurt.