Chicken grain bowls

Ingredients:

• 1 Cup shredded chicken

• 1 Cup farro

• 1/2 Butternut squash, diced into small cubes

• 1/4 Cup Greek feta, diced 

• 2 Tablespoons Fresh dill— mint & basil— chopped, and extra for garnish

• 1/2 Cup toasted hazelnuts, chopped

• 1/2 Cup pomegranate seeds

• 1 Tablespoon extra virgin olive oil

• Pinch of flaky sea salt

• Pinch fresh black pepper

Directions:

• Cook the farro in salted water, according to the box’s directions, & set aside in a large bowl. 

• Sauté the diced butternut squash in a little olive oil, salt & pepper until soft— about 5-8 minutes— then add to the bowl.

• Add the chopped herbs, shredded chicken, hazelnuts, pomegranate seeds, feta, olive oil, salt & pepper. Gently mix together. 

• To serve, spoon some of the farrow into a bowl and top with a little more herbage!

*Photo courtesy of Magnolia Network. Special thanks to Pacific Productions & Matt Ball.