The Chef

Restaurants

Meals

Drinks

Restaurants›The Preserve at 405›Tuscan Bowl Recipe

Tuscan Bowl Recipe

Name: The Preserve at 405s Tuscan Bowl Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 cups farro (pearled) or brown rice; 2 cups low-sodium vegetable or chicken broth (for cooking grain); 1 tbs olive oil (for grain); 1 tsp salt; 2 pieces boneless skinless chicken breast (or chickpeas for vegetarian); 1 cups canned chickpeas (if using, drained & rinsed); 1 cup zucchini; 1 cups cherry tomatoes; 3 cups kale (stems removed, chopped) or baby spinach; 0.25 cups red onion; 2 cloves garlic cloves (minced); 1 tsp dried oregano; 0.5 tsp dried thyme; 0.25 tsp crushed red pepper flakes; 0.5 tsp salt; 0.5 tsp black pepper; 3 tbs extra-virgin olive oil; 2 tbs fresh lemon juice; 1 tbs sherry vinegar or red wine vinegar; 0.5 tsp Dijon mustard; 0.25 cups parmesan cheese (grated) or pecorino; 0.25 cups fresh basil leaves (thinly sliced) or parsley; 1 tsp lemon zest; 2 tbs toasted pine nuts or sliced almonds; 0.25 tsp cracked black pepper

Inspired by The Preserve at 405

Time45m

Serves2

Make Tuscan Bowl Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Grains & Base

1 cups farro (pearled) or brown rice

2 cups low-sodium vegetable or chicken broth (for cooking grain)

1 tbs olive oil (for grain)

1 tsp Celtic sea salt

Protein & Vegetables

2 pieces boneless skinless chicken breast (or chickpeas for vegetarian)

1 cups canned chickpeas (if using, drained & rinsed)

1 cup zucchini

1 cups Cherry tomatoes

3 cups kale (stems removed, chopped) or baby spinach

1/4 cups red onion

Seasoning & Aromatics

2 cloves garlic cloves (minced)

1 tsp Dried oregano

1/2 tsp dried thyme

1/4 tsp Crushed red pepper flakes

1/2 tsp Celtic sea salt

1/2 tsp black pepper

Dressing & Finish

3 tbs extra-virgin olive oil

2 tbs fresh lemon juice

1 tbs sherry vinegar or red wine vinegar

1/2 tsp Dijon mustard

1/4 cups parmesan cheese (grated) or pecorino

1/4 cups fresh basil leaves (thinly sliced) or parsley

1 tsp Lemon zest

Optional Garnishes

2 tbs toasted pine nuts or sliced almonds

1/4 tsp Cracked black pepper

Method

Grains & Base

Cook the farro

Rinse 1 cup farro under cold water. In a medium saucepan combine rinsed farro, 2 cups broth, 1 tbs olive oil and 1 tsp salt. Bring to a boil, then reduce heat to a simmer, cover and cook until tender (about 20–25 minutes for pearled farro; 30–40 for unpearled). Drain any excess liquid, fluff with a fork and keep warm.

Protein & Vegetables

Prepare the protein

If using chicken: butterfly or pound breasts to even thickness, season both sides with 0.5 tsp salt, 0.5 tsp black pepper, 0.5 tsp dried oregano and 0.5 tsp dried thyme. Heat 1 tbs olive oil in a large skillet over medium-high heat. Cook chicken 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C). Transfer to a cutting board and rest 5 minutes, then slice into strips. If using chickpeas: toss 1 cup drained chickpeas with 1 tbs olive oil, 0.5 tsp dried oregano, 0.25 tsp crushed red pepper and a pinch of salt, then roast in a 400°F (200°C) oven on a sheet for 15–20 minutes until crisp.

Sauté the vegetables

In the same skillet used for chicken (add 1 tbs olive oil if needed) reduce heat to medium. Add 2 minced garlic cloves and 0.25 cup thinly sliced red onion; cook 1–2 minutes until fragrant. Add 1 cup chopped zucchini and cook 4–5 minutes until starting to brown. Add 1 cup halved cherry tomatoes and 3 cups chopped kale (or baby spinach). Cook, stirring, until kale wilts (2–3 minutes). Season vegetables with remaining 0.5 tsp dried thyme, 0.25 tsp crushed red pepper flakes and a pinch of salt and pepper. If using chickpeas as protein, add roasted chickpeas now to warm through.

Dressing & Finish

Make the dressing

Whisk together 3 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, 1 tbs sherry or red wine vinegar, 0.5 tsp Dijon mustard, 1 tsp lemon zest, and a pinch (about 1/8 tsp) salt until emulsified. Taste and adjust acidity or salt as desired.

Assemble the bowls

Divide the cooked farro between two bowls (about 0.5 cup cooked per serving as base). Top each with equal portions of the sautéed vegetables and sliced chicken (or chickpeas). Drizzle dressing over each bowl (about half per bowl). Sprinkle 2 tbs grated Parmesan, 1 tbs chopped basil or parsley, and 1 tbs toasted pine nuts or almonds on each. Finish with additional cracked black pepper to taste.

Serve

Serve immediately while warm, or allow to cool to room temperature for a chilled grain bowl. Store leftovers in an airtight container in the fridge up to 3 days; keep dressing separate for best texture.