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mediterranean chicken bowl with cucumber, farro and bell pepper

Mediterranean Chicken Bowl

Delicious, warm, middle-eastern flavors packed into an easy sheetpan dinner served in bowls.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6
Course: Main Course
Cuisine: Mediterranean
Ingredients Method

Ingredients
  

  • 4 Chicken breasts or tenders
  • 2 Tbsp Extra-virgin olive oil
  • 1 Tsp Salt divided
  • 1/2 Tsp Cumin
  • 1/2 Tsp Coriander
  • 1/4 Tsp Garlic powder
  • 1/8 Tsp Smoked paprika
  • 12-15 Miniature sweet bell peppers
  • 2 Tsp avocado or coconut oil
  • 2 C Farro uncooked
  • 1 Cucumber, sliced
  • Few sprigs of parsley, chopped
Tahini Dressing
  • 1/4 C Extra-virgin olive oil
  • 2 Tbsp Tahini
  • 1/8 Tsp Real Salt
  • 1 Large garlic clove, minced or 3 small
  • 1/2 Lemon, juiced
  • 1/2 Scallion, sliced

Method
 

  1. Carefully slice each chicken breast into two chicken cutlets. If you're using tenders, you can leave them as-is.
  2. Combine the oil and seasonings in a large food storage bag, place the chicken inside, seal the bag and move the pieces all around inside the bag, to evenly coat them. Marinate the chicken for 2 hours, or at least for 20 minutes.
  3. Preheat the broiler to 450 degrees farenheit.
  4. Cook farro according to package directions.
  5. Lightly grease a sheetpan and broil the peppers for 7-10 minutes, turning as needed, to allow all sides to blister. The skin will blacken, but we will be peeling that layer off later.
  6. Prepare tahini dressing by combining the ingredients in a small bowl or jar, and whisking thoroughly.
  7. Add the chicken to the sheetpan with the peppers and place back under the broiler. Broil for 4 minutes, and then using tongs, flip the chicken to broil on the other side for an additional 4 minutes. Flip the peppers as needed.
  8. The blistered peppers will peel easily. Gently pull the outermost layer of skin right off the pepper, and discard.
  9. Prepare bowls with a bottom layer of farro and top with broiled chicken and sweet peppers. Add more chopped parsley and a sprinkle of salt and pepper.