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

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.

More Italy Recipes You’ll Love

Craving more flavors from Italy? Try these traditional recipes:

• Creamy Tuscan Pasta
• 15-Minute Garlic Shrimp Pasta
• 15-Minute Creamy Garlic Butter Shrimp Linguine

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