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These protein-packed chicken farro bowls are loaded with flavor! Roasted chicken thighs, sweet potatoes, and Brussels sprouts are served over a bed of farro and topped with a simple lemon herb dressing with a chimichurri vibe.
We make this recipe once a week! It’s evolved over the years but has been a staple for a long time. It’s a great balance of flavors, and it’s loaded with healthy fats, grains, and carbs. If we’re pressed for time or feeling lazy, I will substitute a rotissuere chicken for a quick protein source.
If you enjoyed this recipe, also try my honey garlic chicken thighs or my cilantro lime chicken thighs!
Table of Contents
Ingredient Notes and Substitutions
- Chicken thighs: I use bone-in, skin-on chicken thighs for a little extra flavor. You can also use boneless skinless thighs or chicken breast. Bone-in thighs can be a little tricky to slice, but it’s possible to get all of the meat with a little patience. You can also debone before cooking.
- Farro: I love farro, thanks to its protein content. You can also use quinoa or brown rice.
- Parmesan cheese: always opt for freshly grated. It’s fresher and doesn’t contain preservatives in pregrated cheese.
- Chicken dry rub: I use a blend of garlic powder, onion powder, paprika, and cayenne pepper. It’s also good with a simple salt and pepper rub.
- Lemon herb dressing: This sauce is a loose spin on chimichurri. It’s tangy, citrusy, and full of flavor. If you don’t have lemon, you can substitute red wine vinegar for acid.
- Red chili pepper: you can use fresno pepper, red chili flakes, or even jalapeño.
Similar Chicken Recipes
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Roasted Chicken Farro Protein Bowls
Roasted chicken thighs, sweet potatoes, and Brussels sprouts are served over a bed of farro and topped with a simple lemon herb dressing.
Ingredients
- 4 bone-in skin-on chicken thighs, boneless/skinless works too
- 1 cup farro
- 1 sweet potato, cut into wedges
- 3/4 pound Brussels sprouts, stems removed, halved
- grated Parmesan cheese
- olive oil
- salt to taste
Chicken dry rub
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- 1/2 teaspoon salt
Lemon herb drizzle
- 1/2 cup olive oil
- 1/2 cup fresh parsley, finely chopped
- 1/4 cup cilantro, finely chopped
- 1/2 fresno or red chili pepper, diced (or red pepper flakes)
- 1/2 lemon, juice squeezed
- 1 garlic clove, grated
- Pinch flakey sea salt
Instructions
- Preheat oven to 425°F. Prepare farro according to the instructions on the package. Be sure to season water with a big pinch of salt.
- Prepare the lemon herb drizzle. Add all ingredients to a small bowl and mix. Add more olive oil if too thick. Set aside.
- Arrange chicken thighs on a baking sheet. Rub olive oil on the skin. Season with dry spices and rub until evenly coated.
- Roast chicken (skin side up) for 35-40 minutes or until chicken is fully cooked through and reaches and internal temp of 165°F.
- Toss Brussels sprouts and potato wedges with a splash of olive oil. Season liberally with salt. Arrange Brussels on half of a separate baking sheet, cut side down. Add sweet potatoes to the other side (resting on their side). Roast for 30 minutes on the top rack until Brussels are tender and crispy golden. (Flip sweet potatoes halfway through.) Serve brussels topped with freshly grated Parmesan.
- Remove chicken from oven and slice into strips around the bone. Serve over farro with sweet potatoes, Brussels sprouts, and a drizzle of herb dressing.
Nutrition
Serving: 1gCalories: 1663kcalCarbohydrates: 123gProtein: 66gFat: 104gSaturated Fat: 21gPolyunsaturated Fat: 17gMonounsaturated Fat: 60gTrans Fat: 0.2gCholesterol: 283mgSodium: 931mgPotassium: 2123mgFiber: 28gSugar: 10gVitamin A: 19875IUVitamin C: 184mgCalcium: 199mgIron: 9mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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