This recipe combines chicken tenders, traditional Caprese Salad ingredients, and farro to make a healthy, one-dish dinner that’s flavorful and easy to make.

Caprese Chicken Farro Bowl

Pan-seared chicken tenderloins and perfectly cooked farro form the basis of this healthy, one-bowl dinner topped with sautéed grape tomatoes, chunks of fresh mozzarella and fragrant basil.

Caprese Chicken Farro Bowl

Caprese Chicken Farro Bowl

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This recipe combines chicken tenders, traditional Caprese Salad ingredients, and farro to make a healthy, one-dish dinner that's flavorful and easy to make.


  • 12 chicken tenderloins, 1-1/4 to 1-1/2 lbs
  • Salt and freshly ground black pepper
  • Olive oil
  • 1/2 cup onion, chopped
  • 3 cloves garlic, minced
  • 1 pint cherry tomatoes, halved
  • 4 tablespoons chiffonade of fresh basil
  • 1/2 cup fresh mozzarella cheese, cut into 1/4-inch cubes
  • 1-1/2 tablespoons pine nuts, lightly toasted (optional)

For the Farro:

  • 1-1/2 cups farro, semi-pearled or pearled
  • 2 cups low-sodium chicken broth
  • Water
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon Dijon-style mustard


  • Begin by preparing the farro. Place the farro and chicken broth in a medium saucepan and add enough water to cover the farro by approximately 1-1/2 inches. Bring the mixture to a boil for 1 minute, stir, then reduce the heat to a moderate simmer.
  • Cook for 15 minutes, stirring occasionally. Test for doneness and season to taste, then continue cooking until the farro is cooked to your liking, 5 to 15 minutes longer. Drain any liquid that hasn’t been absorbed.
  • Whisk the olive oil together with the balsamic vinegar and Dijon-style mustard. Drizzle over the cooked farro, combine well and set aside.
  • While the farro cooks, trim any white tendons from the chicken tenderloins, season on both sides with salt and pepper and set aside.
  • Add 2 tablespoons of olive oil to a large frying pan and heat over medium-high heat. Add the chicken in a single layer and cook until the tenderloins are barely golden and cooked through, 1-1/2 to 2 minutes per side. Transfer to a plate and set aside.
  • Add a bit more olive oil to the pan and reduce the heat to medium. Add the onion and sauté until soft and translucent, 4 to 5 minutes. Add the garlic and continue cooking until fragrant, 1 to 1-1/2 minutes longer.
  • Add the cherry tomatoes and combine well. Continue cooking, stirring often, until the cherry tomatoes are softened, 2 to 3 minutes. Taste and adjust the seasoning as needed and remove from the heat.
  • To assemble the bowls, divide the farro between 4 serving bowls, add 3 chicken tenderloins to each along with a portion of the tomato-onion mixture. Top each bowl with basil, fresh mozzarella and toasted pine nuts. Serve immediately.
Calories: 605kcal, Carbohydrates: 45g, Protein: 57g, Fat: 23g, Saturated Fat: 5g, Polyunsaturated Fat: 16g, Cholesterol: 126mg, Sodium: 339mg, Fiber: 7g, Sugar: 8g
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