Warm Mediterranean Rotisserie Chicken Grain Bowls

Ingredients

Quantities are for 4 servings.

• 1/2 each Rotisserie chicken, meat removed and shredded (half used)
• 1 1/2 cups (dry) Farro or quinoa (brown rice also works but adds ~20 min)
• 3 cups Chicken or vegetable broth
• 2 each Bell peppers (assorted colors), diced
• 1 each Red onion, cut into wedges
• 2 cups Cherry tomatoes
• 1 each Cucumber, diced
• 1/2 cup Kalamata olives, pitted and halved
• 1/4 cup Prepared pesto
• 3 tbsp Olive oil
• 2 tbsp Balsamic vinegar
• 3 cloves Garlic
• 1 each Lemon, juiced
• 1/2 cup Feta cheese, crumbled
• 1/4 cup Fresh parsley, chopped
• 1/4 cup Fresh basil, torn

Instructions

1. Preheat oven to 425°F and line a sheet pan with parchment paper.
2. Cook the farro, quinoa, or rice according to package directions, substituting the broth for water for extra flavor.
3. While the grain cooks, toss the bell peppers, red onion, and cherry tomatoes with 2 tablespoons olive oil, half the garlic, salt, and pepper.
4. Spread the vegetables on the sheet pan and roast for 20-25 minutes, until tender and slightly caramelized.
5. Remove the meat from half a rotisserie chicken, shredding it into bite-sized pieces (save the rest for another meal).
6. Whisk together the remaining olive oil, balsamic vinegar, remaining garlic, half the lemon juice, salt, and pepper for the dressing.
7. Fluff the cooked grain with a fork and transfer to a large serving bowl.
8. Gently fold in the roasted vegetables, shredded chicken, cucumber, and olives.
9. Drizzle with the dressing and dollop with pesto.
10. Top with feta cheese, fresh herbs, and the remaining lemon juice, and serve warm or at room temperature.