Mojo Chicken Farro Bowls
Brunch, Main Dish • Chicken, Grains, Vegetables
Ingredients
- 1/2 cup chopped fresh cilantro
- 1/3 cup fresh orange juice
- 6 tablespoons olive oil, divided
- Juice of 1 lime
- 4 cloves garlic, minced
- 2 teaspoons kosher salt, divided
- 8 boneless skinless chicken thighs
- 2 large sweet potatoes, cut into
- 1-inch pieces
- 1/2 teaspoon ground pepper
- 2 cups chicken stock
- 1 cup farro, rinsed
- 1 15.5 oz can Cuban-style black beans, warmed
- 1 avocado, sliced
- lime wedges and chopped fresh cilantro, to serve
Directions
- Place cilantro, orange juice, 4 tablespoons olive oil, lime juice, garlic, and 1 teaspoon salt in a large resealable bag or container; add chicken. Refrigerate for 6 to 8 hours.
- Preheat oven to 450°. Line a rimmed baking sheet with foil.
- Toss together sweet potatoes and remaining 2 tablespoons oil on prepared pan. Sprinkle with pepper and remaining 1 teaspoon salt. Bake for 20 minutes, stirring halfway through baking.
- Bring broth to a boil over medium-high heat in a large saucepan. Add farro, and reduce heat to medium-low. Cover and cook for 20 minutes; drain.
- Heat a large grill pan over medium-high heat, and spray with cooking spray.
- Remove chicken from bag, discarding marinade. Add chicken to pan; cook until browned and an instant-read
- thermometer inserted in thickest portion registers 165°, 3 to 6 minutes per side. Remove from heat, and let stand for 5 minutes.
- Place about 1/2 cup farro each in 4 serving bowls. Top with chicken, beans, sweet potatoes, and avocado.
- Serve immediately with lime wedges and cilantro.