Name: Chicken Shawarma Farro Bowl
Prep time: 15 min
Cook time: 20 min
Total time: 65 min
Yield: 4
Cuisine: Mediterranean
Ingredients: Chicken:; 3/4 tablespoons ground cumin; 3/4 tablespoons turmeric powder; 3/4 tablespoons ground coriander; 3/4 tablespoons garlic powder; 3/4 tablespoons paprika; 1/2 teaspoons ground cloves; 4 boneless skinless chicken breasts; Farro bowl:; 1/2 teaspoons cayenne pepper, more if you prefer; 1 teaspoon salt; 2 tablespoons DeLallo Extra Virgin Olive Oil; 1 tablespoon DeLallo Lemon Juice Slice; 2 cups water; 2 cups DeLallo Organic Italian Farro; 1 (5.3-ounce) jar DeLallo Pitted Calamata Olives, drained and halved; 1 pint cherry tomatoes, halved; 1 English cucumber, seeded and chopped; 1 small red onion, thinly sliced; Dressing:; 2 tablespoons DeLallo Lemon Juice Slice; 1 tablespoon DeLallo Golden Sweet Balsamic Vinegar; 2 cloves garlic, minced; 1/2 cup plain whole-milk Greek yogurt; 1/3 cup DeLallo Extra Virgin Olive Oil; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1 teaspoon fresh mint, chopped

Ingredients

Chicken:

3/4 tablespoons ground cumin

3/4 tablespoons turmeric powder

3/4 tablespoons ground coriander

3/4 tablespoons garlic powder

3/4 tablespoons paprika

1/2 teaspoons ground cloves

4 boneless skinless chicken breasts

Farro bowl:

1/2 teaspoons cayenne pepper, more if you prefer

1 teaspoon salt

2 tablespoons DeLallo Extra Virgin Olive Oil

1 tablespoon DeLallo Lemon Juice Slice

2 cups water

2 cups DeLallo Organic Italian Farro

1 (5.3-ounce) jar DeLallo Pitted Calamata Olives, drained and halved

1 pint cherry tomatoes, halved

1 English cucumber, seeded and chopped

1 small red onion, thinly sliced

Dressing:

2 tablespoons DeLallo Lemon Juice Slice

1 tablespoon DeLallo Golden Sweet Balsamic Vinegar

2 cloves garlic, minced

1/2 cup plain whole-milk Greek yogurt

1/3 cup DeLallo Extra Virgin Olive Oil

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 teaspoon fresh mint, chopped

Directions

In a bowl, combines the cumin, turmeric, coriander, garlic powder, paprika, cloves and salt.

Pat the chicken dry. Slice into long thin strips or bite-sized pieces. Add chicken to the spice bowl. Toss to coat. Place in the refrigerator for 30 minutes, or overnight.

Meanwhile, cook farro to package instructions.

To create the dressing, whisk together the lemon juice, vinegar, garlic, yogurt, oil, salt, pepper and mint in a mixing bowl.

In a pan, heat oil on a medium setting. Add chicken and lemon juice to the pan. Cook chicken until browned about 8-10 minutes.

Divid farro into serving bowls. Top with shawarma meat, olives, tomatoes, cucumbers and onion. Serve drizzled with dressing.