Spring Farro Bowl with Radish Greens Pesto

This nourishing Spring Farro Bowl is a celebration of seasonal produce, featuring roasted radishes, sliced cucumber, crispy chickpeas and a homemade radish greens pesto! It's satisfying and refreshing, while packing in 41g of protein and 16g of fiber per serving. You'll be craving this grain bowl on repeat all Spring long!

Servings bowls

Prep Time 15

Cook Time 25

Total Time 40

Equipment

medium bowl
can opener
colander
dish towel
baking sheet
small pot with lid
cutting board
knife
Food Processor
large pan (preferably cast iron)
tongs

Ingredients

For the Chicken:

1 lb boneless, skinless chicken thighs
1 tbsp avocado oil or olive oil
1 tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
¾ tsp kosher salt
¼ tsp black pepper
zest from 1 small lemon

For the Crispy Chickpeas & Roasted Radishes:

1 can chickpeas drained & rinsed (15oz)
½ bunch radishes about 7-8, halved or quartered depending on size*
½ tbsp avocado oil or olive oil
kosher salt & black pepper to taste

For the Radish Greens Pesto:

¼ cup raw almonds (can sub pecans, walnuts or pine nuts)
1 cup packed radish greens
½ cup packed parsley
2 small garlic cloves peeled
juice from 1 small lemon
3 tbsp olive oil
kosher salt & black pepper to taste

For the Spring Farro Bowl:

¾ cup dry farro
½ english cucumber thinly sliced
¼ cup crumbled feta

Instructions

First, preheat your oven to 425F. In a large bowl, add the chicken thighs, oil, spices and lemon zest. Toss to coat. Then, set aside to let marinate while you prepare the rest of the recipe.
1 lb boneless, skinless chicken thighs, 1 tbsp avocado oil, 1 tsp smoked paprika, ½ tsp garlic powder, ½ tsp onion powder, ¾ tsp kosher salt, ¼ tsp black pepper, zest from 1 small lemon
After draining and rinsing your chickpeas, rub them between a dish towel or a paper towel to dry them well. Discard any of the skins that come off. Transfer to a baking sheet along with the radishes. Drizzle with oil and season with kosher salt & black pepper to taste. Toss to coat, then spread out evenly on the baking sheet so that there's no overlap. Bake for 25 minutes, or until chickpeas are crispy and radishes are tender.
1 can chickpeas, ½ bunch radishes, ½ tbsp avocado oil, kosher salt & black pepper
Meanwhile, cook farro in water or broth according to package instructions. If you're using water (and not broth), I recommend salting the water.
¾ cup dry farro
Add almonds to food processor and pulse until mostly broken up. Then, add in the radish greens, parsley, garlic, lemon juice, kosher salt & black pepper. Pulse until the greens are mostly chopped. Then, with the food processor running, slowly pour in the olive oil. It will be thick, but if you prefer it thinner just add more oil.
¼ cup raw almonds, 1 cup packed radish greens, ½ cup packed parsley, 2 small garlic cloves, juice from 1 small lemon, 3 tbsp olive oil, kosher salt & black pepper
Bring a large pan (I prefer cast iron for this) to medium-high heat. Coat the pan with a bit more avocado oil. Once hot, add marinated chicken thighs and cook for 4-5 minutes per side, or until the internal temperature reaches 165F. Remove from the pan and let chicken rest for 5 minutes before slicing.
Assemble the bowls with a bed of farro, roasted radishes, crispy chickpeas, sliced cucumber, chicken, a big scoop of radish greens pesto and a sprinkle of crumbled feta. Stir it up and enjoy!
½ english cucumber, ¼ cup crumbled feta

Video

Notes

*NOTE: Be sure to buy the radishes that come in a bunch with the leaves/greens still attached. We will be roasting the radishes, and then using the greens for the pesto!

Calories: 689kcal

Course: Dinner, Main Course

Cuisine: American

Keyword: Chicken Thighs, Crispy Chickpeas, Cucumber, Farro, Feta, High Fiber, High Protein, Lemon, Parsley, Pesto, Radish, Spring Recipes

Nutrition