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.
Servings: 2 bowls
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: 1g | Calories: 1663kcal | Carbohydrates: 123g | Protein: 66g | Fat: 104g | Saturated Fat: 21g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 60g | Trans Fat: 0.2g | Cholesterol: 283mg | Sodium: 931mg | Potassium: 2123mg | Fiber: 28g | Sugar: 10g | Vitamin A: 19875IU | Vitamin C: 184mg | Calcium: 199mg | Iron: 9mg