Chicken Pesto Bowl

🥘 Ingredients

• pearled farro 1 ¼ cups
• salted water 2 qt
• basil pesto 0.33 cup
• chicken breasts 1 ¼ lb
• olive oil 1 Tbs
• kosher salt 1 tsp
• cherry tomatoes 1 pint
• olive oil 1 Tbs
• grated Parmesan ¾ cup
• baby spinach 3 cups
• lemon ½
• black pepper ½ tsp

1. 1

   The frico is the point.
2. 2

   Boil pearled farro in salted water 25 min , until tender but still chewy, then drain it well.
3. 3

   Fold basil pesto through @&( timer — warm grain takes a pesto up, cold grain only wears it.
4. 4

   Sear chicken breasts rubbed with olive oil and kosher salt in a hot skillet 8 min , turning once, until it springs back, then 5 min and slice.
5. 5

   Blister cherry tomatoes in olive oil in the same skillet 5 min , undisturbed, until the skins split and catch on the pan.
6. 6

   Fry grated Parmesan as four thin rounds in a dry nonstick skillet 4 min , until the bubbling stops and the edges go to lace, then lift them onto a rack to 2 min .
7. 7

   Spoon @&( timer into four bowls, lay @&( timer and @&( timer over it, add baby spinach , lemon and black pepper , and stand @&( timer up in the top.