Sicilian-Style Grilled Chicken and Farro Bowl with Sun-Dried Tomato Pesto and Charred Eggplant

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This rustic Sicilian-inspired grain bowl combines nutty pearled farro with herb-marinated grilled chicken, smoky charred eggplant, and a bright sun-dried tomato pesto. Toasted pine nuts, golden raisins, and a lemony parsley dressing tie the whole bowl together with sweet-savory contrast.

Nutrition Facts

Per serving (estimated)

• 720 kcalCalories
• 34 gFat
• 7 gSaturated Fat
• 62 gCarbs
• 9 gFiber
• 11 gSugar
• 42 gProtein
• 780 mgSodium
• 920 mgPotassium
• 240 mgCalcium
• 4.5 mgIron
• 14 mgVitamin C
• 190 mcgVitamin A

Ingredients

For the farro and chicken

• 1 1/2 cups pearled farro, rinsed
• 3 cups low-sodium chicken broth
• 1 1/2 lb boneless skinless chicken thighs
• 3 tbsp olive oil, divided
• 2 tsp dried oregano
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 large Italian eggplant, sliced into 1/2-inch rounds
• 1/2 cup golden raisins
• 1/3 cup pine nuts, toasted
• 1/2 cup shaved Parmesan
• 1/4 cup fresh basil leaves, torn

For the sun-dried tomato pesto

• 1 cup oil-packed sun-dried tomatoes, drained
• 1/4 cup extra-virgin olive oil
• 2 cloves garlic, smashed
• 2 tbsp tomato paste
• 1 tbsp red wine vinegar
• 1/4 cup grated Parmesan
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

For the lemon-parsley dressing

• 1/4 cup extra-virgin olive oil
• 3 tbsp fresh lemon juice
• 1 tsp honey
• 1 tsp Dijon mustard
• 1 small garlic clove, grated
• 2 tbsp chopped fresh flat-leaf parsley
• Pinch of salt

Directions

1. Bring chicken broth to a boil in a medium saucepan, add the farro, reduce heat to a simmer, and cook uncovered for 20 to 25 minutes until tender but still chewy; drain off any excess liquid and drizzle with 1 tablespoon of olive oil.
2. While the farro cooks, pat the chicken thighs dry and toss with 2 tablespoons of olive oil, oregano, garlic powder, salt, and pepper; let marinate for 10 minutes at room temperature.
3. Make the pesto by combining sun-dried tomatoes, olive oil, garlic, tomato paste, vinegar, Parmesan, salt, and pepper in a small food processor; pulse until a coarse paste forms, scraping the sides as needed.
4. Preheat a grill or grill pan over medium-high heat. Brush the eggplant rounds with the remaining olive oil and grill for 3 to 4 minutes per side until deeply charred and tender; transfer to a plate and sprinkle with a pinch of salt.
5. Grill the chicken thighs for 5 to 6 minutes per side until well-marked and cooked through (internal temperature 165°F); let rest for 5 minutes, then slice into thick strips.
6. Whisk the dressing ingredients together in a small bowl until emulsified. Soak the raisins in warm water for 5 minutes, then drain.
7. To assemble, divide the farro among 4 bowls, then top with sliced chicken, charred eggplant, a generous spoonful of sun-dried tomato pesto, pine nuts, raisins, shaved Parmesan, and torn basil. Drizzle with the lemon-parsley dressing and serve warm.

Cook’s Notes

• Pearled farro cooks fastest; if using whole-grain farro, soak it overnight and extend cooking time to 35 to 40 minutes.
• Toast pine nuts in a dry skillet over medium-low heat for 2 to 3 minutes, shaking often, since they burn quickly.
• Soaking the raisins briefly plumps them and keeps them from being chewy in the finished bowl.
• The sun-dried tomato pesto keeps refrigerated in a jar for up to 5 days and is great tossed with pasta or spread on sandwiches.
• Substitute cooked barley, freekeh, or brown rice for farro if you cannot find it at the store.

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