Farro & Grilled Chicken Bowl

1. 1

   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).

2. 2

   Bake in 375 degrees F (190 degrees C) standard oven 30 to 40 min.

3. 3

   or until roasted, stirring occasionally.

4. 4

   Cool.

5. 5

   Refrigerate until ready to use.

6. 6

   For each serving: Heat 1 tsp.

7. 7

   (5 mL) oil in medium skillet on medium heat.

8. 8

   Add 3/4 cup (75 mL) chicken, 1/4 cup (50 mL) mushrooms and 1 tsp.

9. 9

   (5 mL) garlic; stir.

10. 10

    Cook 2 to 3 min.

11. 11

    or until mixture is heated through and garlic is lightly browned, stirring frequently.

12. 12

    Add 1/2 cup (125 mL) Balsamic-Roasted Grapes, 1 cup (250 mL) kale, 1 Tbsp.

13. 13

    (15 mL) chicken broth and 1-1/2 tsp.

14. 14

    (7 mL) dressing; cook 2 to 3 min.

15. 15

    or until mixture is heated through and kale is wilted, stirring constantly.

16. 16

    Spoon 1 cup (250 mL) farro into serving bowl; make well in centre with back of spoon.

17. 17

    Top with chicken mixture; sprinkle with 1-1/2 tsp.

18. 18

    (7 mL) cheese.

* Per serving · 4 servings · Values may vary.