Spinach and Artichoke Farro Bowl with Chicken and Mushrooms

Ingredients and Weight:

• 1 cup uncooked farro
• 1 head of broccoli, cut into florets
• 1 cup baby spinach
• 1 (14-ounce) can artichoke hearts, drained and chopped
• 1 pound boneless, skinless chicken breasts, cooked and shredded
• 8 ounces cremini mushrooms, sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/2 cup chicken broth
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Preparation Time:

15 minutes

Cooking Time:

30 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Cook the farro according to package directions.
2. In a large skillet, sauté the onions and garlic in olive oil until softened.
3. Add the mushrooms and cook until browned.
4. Stir in the chicken and artichoke hearts, then season with salt, pepper, and oregano.
5. Simmer for 10 minutes, or until heated through.
6. In a large bowl, combine the farro, broccoli, spinach, and cooked chicken mixture.
7. Pour over the lemon juice and chicken broth. Season with salt and pepper to taste.
8. Stir to combine and serve immediately.

Nutritional Information:

• Calories: 350 per serving
• Protein: 25 grams
• Carbohydrates: 60 grams
• Fat: 8 grams

Dish Characteristics:

• Healthy and satisfying
• Packed with whole grains, vegetables, and protein
• Flavorful and satisfying

User Comments:

• "This dish is absolutely delicious! The combination of flavors is perfect, and it's so filling."
• "I love that this recipe is so easy to make. It's perfect for a quick and healthy weeknight meal."
• "This bowl is the perfect way to get your daily dose of vegetables. It's packed with spinach, broccoli, and artichoke hearts."

Special Precautions and Tips:

• You can use any type of whole grain in place of farro, such as brown rice or quinoa.
• If you don't have cooked chicken, you can simply grill or bake chicken breasts and shred them.
• This dish can be made ahead of time and refrigerated for up to 3 days.