Citrus Chicken Bowl with Toasted Farro, Cumin Roasted Carrots and Whipped Feta

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. In a medium bowl, combine the orange zest and juice, lemon zest and juice, 2 garlic cloves, 2 tablespoons olive oil, honey, sweet paprika, 1 teaspoon cumin, 3/4 teaspoon salt, and black pepper. Add the chicken and toss well to coat. Let it marinate while you prepare the rest.

2. 2

   Place the carrots on a baking sheet. Toss them with 1 tablespoon olive oil, 1 teaspoon cumin, and 1/4 teaspoon salt. Roast for 22 to 25 minutes at 220 °C / 425 °F, turning halfway through, until tender and browned at the edges.

3. 3

   Meanwhile, heat a medium saucepan over medium heat. Add the drained farro and toast it dry for 2 minutes, stirring. Add the water and 1/4 teaspoon salt. Bring to a boil, then reduce the heat, cover, and cook for 18 to 20 minutes until the farro is tender and the liquid is mostly absorbed. Drain any excess if needed.

4. 4

   Transfer the cooked farro to a bowl and toss with 1 tablespoon olive oil, the parsley, and half of the chopped mint. Adjust salt if needed.

5. 5

   For the cream, place the feta cheese, Greek yogurt, 1 garlic clove, 1 tablespoon water, and 1 teaspoon olive oil in a processor or blending cup. Blend until smooth and spreadable. If you want it looser, add 1 extra tablespoon of water.

6. 6

   Heat a large skillet or griddle over medium-high heat. Cook the marinated chicken for 4 to 5 minutes per side, until nicely browned and it reaches an internal temperature of 74 °C / 165 °F. Let it rest for 3 minutes, then slice if desired.

7. 7

   To assemble the bowls, divide the baby spinach among 4 bowls. Add the warm farro, roasted carrots, and chicken. Finish with spoonfuls of whipped feta cream and the remaining fresh mint on top.

8. 8

   Serve immediately. If desired, gently mix each bowl so the feta cream blends with the chicken's citrus juices and the farro.