Speedy Chicken Tikka Farro Bowl

Ingredients

• 1/2 lb, cut into 1-inch cubes chicken breast boneless skinles

  Substitute: Chicken thighs

• 1/2 cup farro

  Substitute: Quinoa

• 1/4, finely chopped onion yellow

  Substitute: Shallot

• 1/2, juiced lemon

  Substitute: Lime

Equipment Needed

• • Medium skillet
• • Small saucepan
• • Mixing bowl
• • Measuring cups and spoons

Instructions

1. 1

   Rinse (clean with water) the farro in a fine-mesh sieve (small, filtered bowl) until the water runs clear. This removes excess starch (flour particles) and prevents it from being sticky.

   ⏱️ 2 minutes

   Technique: rinsing

2. 2

   In a small saucepan, combine farro and water. Bring to a boil (heat until bubbles appear) over high heat, then reduce heat to low, cover (put a lid on), and simmer (cook gently on low heat) for 15 minutes, or until the farro is tender and the water is absorbed.

   ⏱️ 17 minutes

   Technique: boiling, simmering

3. 3

   While the farro cooks, in a mixing bowl, combine the cubed chicken with the Tikka Masala paste, salt, pepper, and lemon juice. Marinate (soak in spices) for at least 5 minutes.

   ⏱️ 5 minutes

   Technique: marinating

4. 4

   Heat the skillet over medium-high heat. Add the marinated chicken and cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through (no longer pink) and slightly browned. Make sure the internal temperature reaches 165F (74C).

   ⏱️ 7 minutes

   Technique: sautéing

5. 5

   Stir in the chopped onions and olives into the skillet with the chicken. Cook for another 2 minutes, until the onions have softened slightly (cook until it becomes tender).

   ⏱️ 2 minutes

   Technique: sautéing

6. 6

   Fluff (lighten) the cooked farro with a fork. Divide the farro between two bowls.

   ⏱️ 1 minute

   Technique: fluffing

7. 7

   Top each bowl of farro with the chicken mixture. Serve immediately.

   ⏱️ 1 minute

   Technique: assembling