Farro Grain Bowl

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  • Ingredients
    4 large EGGS
    1 1/2 cups uncooked farro (3 cups cooked)
    3 Tbsp. olive oil, divided
    1 Tbsp. sherry vinegar
    3/4 tsp. salt, divided
    1 cup arugula
    1 bunch asparagus (1 lb.)
    10 oz. cherry tomatoes
    12 oz. boneless chicken thighs
    1/8 tsp. ground black pepper
    1/2 tsp. dried oregano
    6 sprigs fresh thyme

    Yields: 4 servings

  • Nutritional Information

    Per serving: 1/4 of recipe

    Calories: 509

    Total fat: 18 g
    Saturated fat: 4 g
    Polyunsaturated fat: 2 g
    Monounsaturated fat: 9 g

    Cholesterol: 254 mg
    Sodium: 627 mg
    Carbohydrates: 53 g
    Fiber: 8 g
    Sugar: 4 g
    Protein: 36 g
    Vitamin A: 164 mcg
    Vitamin D: 1 mcg
    Folate: 94 mcg
    Choline: 170 mg
    Calcium: 143 mg
    Iron: 6 mg
    Potassium: 503 mg

    This recipe is an excellent source of protein, folate and choline and a good source of vitamin A.


  1. PREHEAT the oven to 400°F.

  2. COOK the farro according to the package directions. TRANSFER to a large bowl when it’s done cooking and TOSS with 1 Tbsp. olive oil, sherry vinegar and 1/2 tsp. salt. MIX in the arugula. SET aside.

  3. While the farro cooks, PUT the asparagus, tomatoes and chicken on a large sheet pan. DRIZZLE with the 2 Tbsp. of olive oil and SPRINKLE with pepper, 1/4 tsp. salt and oregano. TOSS to coat. ARRANGE in an even layer. Evenly PLACE the thyme sprigs on top. ROAST for 20 to 25 minutes, or until the chicken registers 165°F. REMOVE from the oven.

  4. MAKE the eggs according to your favorite method.

  5. To serve, DISTRIBUTE the farro and arugula between four bowls. SLICE the asparagus (or LEAVE them whole) and chicken, and PUT on top of the farro, along with the cherry tomatoes.