Farro & Grilled Chicken Bowl

Farro & Grilled Chicken Bowl
Yield:
24 servings, 1/24 recipe (310 g) each

Ingredients

Ingredients Weights Measures
Balsamic-Roasted Grapes
seedless red grapes 5 lb. [2.3 kg] 1 gal. [4.5 L]
Vidalia onions, medium dice 3 lb. [1.4 kg] 3 qt. [3 L]
Kraft Balsamic Vinaigrette Dressing 12 oz. [340 g] 1-1/2 cups [375 mL]
fresh rosemary, finely chopped 8.4 g 1/4 cup [50 mL]
cracked black pepper 4.2 g 1 Tbsp. [15 mL]
Farro & Grilled Chicken Bowl
olive oil 4 oz. [115 g] 1/2 cup [125 mL]
boneless skinless chicken breasts, grilled, cut into strips 4 lb. [2 kg] 1 gal. [4.5 L]
portobello mushrooms, gills removed, grilled and diced 1 lb. [675 g] 1-1/2 qt. [1.5 L]
garlic, very thinly sliced 1-1/2 oz. [45 g] 6 Tbsp. [90 mL]
kale (loosely packed), chopped 12 oz. [340 g] 1-1/2 gal. [6 L]
canned 25%-less-sodium chicken broth 12 oz. [340 g] 1-1/2 cups [375 mL]
Kraft Balsamic Vinaigrette Dressing 6 oz. [170 g] 3/4 cup [175 mL]
hot cooked farro 4 lb. [1.8 kg] 1-1/2 gal. [6 L]
Kraft 100% Parmesan Grated Cheese 3 oz. [85 g] 3/4 cup [175 mL]
Balsamic-Roasted Grapes
seedless red grapes 14 oz. [400 g] 3 cups [750 mL]
Vidalia onions, medium dice 8 oz. [225 g] 2 cups [500 mL]
Kraft Balsamic Vinaigrette Dressing 2 oz. [60 g] 1/4 cup [50 mL]
fresh rosemary, finely chopped 1.4 g 2 tsp. [10 mL]
cracked black pepper 0.7 g 1/2 tsp. [2 mL]
Farro & Grilled Chicken Bowl
olive oil 18 g 4 tsp. [20 mL]
boneless skinless chicken breasts, grilled, cut into strips 12 oz. [340 g] 3 cups [750 mL]
portobello mushrooms, gills removed, grilled and diced 4 oz. [115 g] 1 cup [250 mL]
garlic, very thinly sliced 1/4 oz. [7 g] 4 tsp. [20 mL]
kale (loosely packed), chopped 2 oz. [60 g] 1 qt. [1 L]
canned 25%-less-sodium chicken broth 2 oz. [60 g] 1/4 cup [50 mL]
Kraft Balsamic Vinaigrette Dressing 1 oz. [30 g] 2 Tbsp. [30 mL]
hot cooked farro 10-1/2 oz. [300 g] 1 qt. [1 L]
Kraft 100% Parmesan Grated Cheese 1/2 oz. [15 g] 2 Tbsp. [30 mL]

Directions

Balsamic-Roasted Grapes: Combine ingredients; spread onto bottom of parchment-lined full-sheet pan (or onto bottom of lined half-sheet pan for trial recipe).

Bake in 375ºF (190ºC) standard oven 30 to 40 min. or until roasted, stirring occasionally. Cool. Refrigerate until ready to use.

For each serving: Heat 1 tsp. (5 mL) oil in medium skillet on medium heat. Add 3/4 cup (75 mL) chicken, 1/4 cup (50 mL) mushrooms and 1 tsp. (5 mL) garlic; stir. Cook 2 to 3 min. or until mixture is heated through and garlic is lightly browned, stirring frequently. Add 1/2 cup (125 mL) Balsamic-Roasted Grapes, 1 cup (250 mL) kale, 1 Tbsp. (15 mL) chicken broth and 1-1/2 tsp. (7 mL) dressing; cook 2 to 3 min. or until mixture is heated through and kale is wilted, stirring constantly.

Spoon 1 cup (250 mL) farro into serving bowl; make well in centre with back of spoon. Top with chicken mixture; sprinkle with 1-1/2 tsp. (7 mL) cheese.

Kraft Kitchens Tips

Variation
Prepare as directed, substituting grape tomatoes for the grapes, and baby arugula for the kale.
Make Ahead
Balsamic-Roasted Grapes can be cooked ahead of time. Cool, then refrigerate up to 2 days before using as directed.

570491 : 144575

Average Rating (1)
Rated
by ElizabethMcQ
4/24/2013 12:09:46 PM
" tasty! "
Nutritional Information
Calories
 470
Total fat
 17 g
Saturated fat
 3 g
Cholesterol
 65 mg
Sodium
 360 mg
Carbohydrate
 49 g
Dietary fibre
 6 g
Sugars
 20 g
Protein
 33 g
Vitamin A
 25 %DV
Vitamin C
 50 %DV
Calcium
 10 %DV
Iron
 25 %DV