Mexican Farro Bowl

🥘 Ingredients

• chicken stock or water 3 cups
• farro 1 cup
• chicken breast 2 jumbo
• garlic powder
• cumin
• paprika
• olive oil 2 tablespoons
• corn 2 cups
• olive oil 1 tablespoon
• chili powder ½ teaspoon
• lime juice 2 tablespoons
• cherry tomatoes 1 pint, halved
• avocado 1 sliced
• cilantro ½ cup chopped
• crumbled cotija cheese
• sour cream
• hot sauce

1. 1

   Bring chicken stock or water to a boil and add farro . Reduce heat to maintain a simmer, stirring occasionally, until farro is soft and almost all of the fluid has been absorbed.
2. 2

   Meanwhile, prepare the chicken breast . Butterfly chicken and season each of the four pieces with salt, pepper, garlic powder , cumin , and paprika . Heat large skillet over medium high and add olive oil . When pan is hot, add chicken, flipping occasionally until nicely browned on both sides and cooked through. Remove to plate.
3. 3

   Meanwhile, prepare the corn . Add to medium skillet over medium-high with olive oil . When pan is hot, add corn in one layer, then season with salt and chili powder . Leave undisturbed for a few minutes to get a nice smoky char on the corn, then stir and repeat this process until the corn is evenly charred and toasty. Use your ears to determine when it's ready to stir: corn will begin popping to let you know it's ready! Add lime juice and stir, then remove from heat.
4. 4

   Slice your chicken. Everything will finish at around the same time, so stay on your toes!
5. 5

   Assemble your bowls: dish farro in an even layer, then add a layer of smoky corn, then top with sliced chicken, cherry tomatoes , avocado , cilantro , crumbled cotija cheese , sour cream , and hot sauce like Tapatio to taste.