Chicken and Sweet Potato Farro Bowl

Can a one-bowl meal really satisfy? This one will. It starts with a base of nutty farro and tender sweet potato, topped with chicken breast and finished with a tangy, herbal chimichurri sauce.

Farro is a great grain option because it contains a good amount of protein and fiber (1). You can also add any roasted vegetable — like broccoli or squash — to this meal to up the fiber content.

Active time: 45 minutes | Total time: 1 hour

Chicken and Sweet Potato Farro Bowl

Ingredients

• 1 cup (208g) semi-pearled farro
• 1 medium (130g) sweet potato, cubed (and peeled if desired)
• 1 lb (450g) boneless, skinless chicken breast
• 1 tbsp olive oil, divided
• 2 tsp chili powder
• 1 1/2 cups (36g) fresh parsley, lightly packed
• 1 clove garlic, chopped
• 1/4 tsp crushed red pepper flakes
• 3 tbsp red wine vinegar

Directions

Preheat the oven to 400ºF (200ºC).

Put 3 cups of water in a medium saucepan and bring to a boil. Add the farro and sweet potato cubes and return to a boil, then cover and reduce the heat to low to simmer for 20 minutes. The farro should be tender. Drain in a wire mesh strainer and let cool. The mixture can be stored in the refrigerator, tightly covered, for up to a week.

Line a sheet pan with parchment, then place the chicken on the pan. Drizzle with 1 tsp olive oil and massage to coat, then sprinkle with the chili powder and rub to coat. Bake for 15–20 minutes, until the chicken is cooked through and an instant-read thermometer reads 165°F (74°C) when inserted in the thickest part of the breast. Cool on a rack until safe to handle. Shred into pieces and reserve.

For the chimichurri, place the parsley and garlic in the bowl of a food processor. Process to mince finely, scraping down the sides to make a fine paste. Add the crushed red pepper, red wine vinegar and remaining 2 tsp of olive oil. Process until smooth. (Makes about 1/2 cup.) 

Serves: 4 | Serving Size: 1 cup farro and sweet potato mixture, plus 1 cup chicken and 2 tbsp chimichurri sauce

Nutrition (per serving): Calories: 421; Total Fat: 8g; Saturated Fat: 2g; Monounsaturated Fat: 4g; Polyunsaturated Fat: 1g; Cholesterol: 96mg; Sodium: 154mg; Carbohydrate: 42g; Dietary Fiber: 5g; Sugar: 2g; Protein: 43g

Nutrition Bonus: Potassium: 780mg; Iron: 27%; Vitamin A: 84%; Vitamin C: 53%; Calcium: 8%

Originally published September 24, 2020; Updated July 2026

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