This autumn grain bowl combines juicy roasted chicken with sweet pears, caramelized butternut squash, nutty farro, and peppery arugula. A lemon-maple tahini dressing ties the sweet and savory elements together.
Estimated nutrition
Per serving
Based on 4 servings
- Calories
- 575 kcal
- Protein
- 37 g
- Carbs
- 69 g
- Fat
- 20 g
- Fiber
- 11 g
Actual values can vary with brands, amounts, and preparation.
Ingredients
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- 1 lb (450 g) boneless skinless chicken thighs
- 3 cups (420 g) peeled butternut squash, ¾-inch cubes
- 2 firm pears, cored and sliced
- 1 cup (170 g) dry farro
- 3 cups (90 g) arugula
- 1 tbsp olive oil
- ½ tsp kosher salt
- ¼ tsp black pepper
Maple-Tahini Dressing
- 3 tbsp tahini
- 1 tbsp maple syrup
- 2 tbsp lemon juice
- 3 tbsp water
- ¼ tsp kosher salt
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SpiceGuy suggestions
- Sumac — Bright citrusy acidity.
- Za'atar — Herbal and nutty.
Instructions
- 1
Heat the oven to 425°F / 220°C.
- 2
Cook the farro according to the package directions. Drain well.
- 3
Place the squash and pears on a large baking sheet. Toss with olive oil, salt, and pepper.
- 4
Nestle the chicken thighs among the vegetables. Roast for 22–28 minutes, until the chicken reaches 165°F / 74°C and the squash is tender.
- 5
Whisk together tahini, maple syrup, lemon juice, water, and salt until smooth.
- 6
Slice the cooked chicken.
- 7
Divide farro and arugula among four bowls. Add roasted squash, pears, and chicken.
- 8
Drizzle each bowl with the measured dressing and serve.
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