Chicken Caesar Grain Bowl

1. 1

   Cook the farro until tender.

   Combine the dry farro and water in a pot. Bring to a boil, then reduce heat and simmer for 25 minutes until the grains are tender. Drain any excess water and allow the farro to cool slightly before assembling the bowl.

   TIPToasting the dry farro in the pot for two minutes before adding water enhances its natural nuttiness.
2. 2

   Grill and slice the chicken breast.

   • Brush the chicken breast evenly with olive oil and season with salt and black pepper.
   • Grill the chicken for approximately 6 minutes per side until the internal temperature reaches 165°F.
   • Let the chicken rest for 5 minutes before slicing into thin strips.
3. 3

   Whisk together the yogurt Caesar dressing.

   In a small mixing bowl, combine the nonfat Greek yogurt, lemon juice, minced garlic, Dijon mustard, anchovy paste, and ground black pepper. Whisk vigorously until the dressing is smooth and well-emulsified.

   TIPIf the dressing is too thick, add a teaspoon of water at a time until it reaches your desired consistency.
4. 4

   Assemble the grain bowls.

   Divide the cooked farro and chopped romaine lettuce between serving bowls. Top with the sliced grilled chicken and grated parmesan cheese, then drizzle the yogurt dressing over the top before serving.

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