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Ingredients
For the bowl:
• 2 cups cherry tomatoes
• 1 medium zucchini, sliced in ¼-inch rounds
• 1 red onion, peeled and quartered
• 10 cloves garlic, halved
• 4 sprigs fresh thyme
• 5 tablespoons extra-virgin olive oil, divided
• Kosher salt, to taste
• Black peppercorns, freshly ground, to taste
• 1 pound boneless, skinless chicken breast
• 2 cups farro
• 1 cup Fresh Gourmet® Asiago Crisps
• 1 cup avocado, sliced
• Fresh parsley for garnish
For the tahini dressing:
• ½ cup tahini
• 1 lemon, zested and juiced
• 1 tablespoon maple syrup
• 2 large garlic cloves, grated
• Kosher salt, to taste
• Black peppercorns, freshly ground, to taste
Instructions
• Preheat oven to 350°F.
• In a large bowl, toss tomatoes, zucchini, onion, garlic, thyme, 3 tablespoons olive oil, salt, and pepper until combined.
• Spread on parchment-lined baking sheet and bake until tomatoes are wilted and zucchini is golden brown, about 1 hour.
• Remove thyme and garlic cloves and set aside.
• Meanwhile, bring a medium pot of heavily salted water to a boil.
• Add soaked farro and cook until softened and no longer chewy, about 9 minutes. Drain and set aside.
• Heat a grill (or grill pan) to medium high.
• Rub chicken breasts with remaining 2 tablespoons olive oil and season liberally with kosher salt and freshly ground black pepper.
• Cook chicken breasts until sear marks are golden brown and an internal thermometer reads 165°F, about 6 minutes per side, depending on the thickness of the breasts.
• Let sit for 5 minutes and slice.
• Meanwhile, make the tahini dressing.
• In a medium bowl, whisk all ingredients.
• Season with salt and pepper and thin with water to desired consistency.
• To assemble bowls, divide farro between 4 bowls. Top each bowl with roasted tomato mixture, Fresh Gourmet® Asiago Crisps, avocado slices, parsley, and tahini dressing. Serve immediately.
