The bright and tart flavors of Sumac carry through this simple chicken, cucumber and micro-greens farro bowl. A great option for leftover chicken, we even tried this cold, like traditional salad. Served with a yogurt and lime dressing, but substitutes are welcome. This recipe calls for specific spices like aleppo pepper, but the chicken recipes can be substituted for other middle eastern chicken recipes such as:
Also, the yogurt can be subbed with a Tahini Dressing
Ingredients
1 large chicken breast - 8oz
Seasoned/Marinated with: 2 Tbsp Sumac, 1 Tsp Ground Cardamom, 1 Tsp Aleppo Pepper, 1 Tsp Allspice, Salt, Black Pepper, Lime, Avocado Oil
Microgreens - 2oz
Farro - 1/2 cup - cooked
1/2 small cucumber - diced
Optional: diced onions or pickled onions
Dressing
4 Tbsp Yogurt, 1/2 Lime
1 Tsp Allspice
1 Tsp Aleppo pepper
1 Tsp Salt
(blend all together)
Steps
Cook the farro separately, strain and set aside.
Cook chicken separately per your preferred method.
Chop or slice the chicken
Combine farro, chicken, greens and cucumber in bowl, add yogurt and serve.
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