Recipes
Farro, lentil and lemon pepper chicken nourishing bowls
Preparation time
Cooking time
Serves
Ingredients
Nourishing bowls
200 g (1 cup) dried whole farro, rinsed
well and drained
50 g (¼ cup) dried black beluga
or du puy lentils, rinsed and drained
375 ml (1 ½ cups) water
½ tsp salt flakes
2 chicken breasts (approximately
250 g each)
1 lemon, zested
2 garlic cloves, finely grated
or crushed
60 ml (¼ cup) extra virgin olive oil
1 tsp salt flakes
Pepper, to taste
2 corn cobs, husks removed
Basil vinaigrette
1 large bunch basil (approximately
3 large handfuls)
80 ml (⅓ cup) extra virgin olive oil
60 ml (¼ cup) red wine vinegar
1 garlic clove
½ tsp salt flakes
To serve
2 handfuls of fresh rocket
1 cup thinly sliced red cabbage
1 large handful sugar snap peas
or snow peas, thinly sliced
1 large handful of cherry tomatoes,
sliced in half
1 avocado, thinly sliced
100 g Greek feta, roughly crumbled
Miele accessories
Method
Nourishing bowls
- Place the farro, lentils, water and salt into a small unperforated steam container and stir, ensuring the grains are evenly covered by the water.
- Place into a steam oven and Steam at 100°C for 20 minutes.
- While the farro and lentils are cooking, add the chicken breasts, lemon zest, garlic, olive oil, salt, and pepper to a medium-sized bowl and coat the chicken evenly in the mixture.
- Preheat a large frying pan on medium-high heat, induction setting 7.
- Add the marinated chicken and the corn and sear the chicken on each side, about 2 minutes on each side until golden brown. Turn the corn as you turn the chicken.
- Remove the chicken and corn and place into a perforated steam container.
- Once the farro and lentils have cooked for 20 minutes, add the chicken and corn to the steam oven above the tray of farro and lentils and Steam at 85°C for a further 8 minutes.
Basil vinaigrette
- Place all of the ingredients into a blender and blend until smooth.
- Set aside until ready to use.
To serve
- Divide the farro and lentil mixture into 4 bowls.
- Add the fresh rocket, thinly sliced cabbage, sliced snow peas, cherry tomatoes, avocado, and feta.
- Now add some sliced chicken and corn.
- Drizzle with the basil vinaigrette and sprinkle with some pepper and salt flakes.
Hints and tips
- The basil vinaigrette will keep in a jar in the fridge for up to 3 days.
- The elements of the bowls can be prepared and kept in airtight containers in the fridge for easy meal prep or a pre-prepped lunch or dinner.
- The steam cooking in this recipe retains vitamins in this nutrient-packed meal.