By Protein
Naturally Smoked Chicken Grain Bowl Recipe
Ingredients
- 4 OZ. Farro Orzo Pilaf (Sub-Recipe)
- 3 OZ. Creamy Kale and Arugula Slaw (Sub-Recipe)
- 3 OZ. Fire Roasted Corn, Prepared
- 3 OZ. Baked Beans, Prepared
- 6 OZ. Tyson® Pitmaster All Natural* Fully Cooked Naturally Smoked Chicken Thigh Pieces
- 1 OZ. Pickled Red Onions, Prepared
- 1 OZ. Dill Pickle Slices
- 2 OZ. Smoky BBQ Sauce, Prepared
Help delight guests with this delicious bowl recipe that's filled with flavor. This dish features Tyson® Pitmaster All Natural* Fully Cooked Naturally Smoked Chicken Thigh Pieces over a bed of mixed farro and orzo pilaf, creamy kale and arugula slaw, fire roasted corn, baked beans, pickled red onion, dill pickle coins and a side of smoky BBQ sauce.
Directions
- Preheat oven to 375°F.
- Place chicken thigh pieces onto a parchment lined sheet tray and cook for approximately 9-11 minutes. Remove from oven and hold warm.
- Place farro and orzo pilaf on one side of a serving bowl.
- Place the creamy kale and arugula slaw next to the farro and orzo pilaf.
- Place the fire roasted corn next to the creamy kale and arugula slaw.
- Place the baked beans next to the fire roasted corn.
- Place the chicken thigh pieces in the center of bowl.
- Garnish with pickled red onions and pickle slices.
- Pair with a side of smoked BBQ sauce and serve immediately.
Farro Orzo Pilaf
Ingredients
- 3/4 CUP Farro
- 2 TBSP. Unsalted Butter
- 3 OZ. Yellow Onion, Diced
- 2 TSP. Minced Garlic Clove
- 1/3 CUP Orzo
- 14.5 OZ. Vegetable Broth
- 2 TBSP. Shredded Carrot
- 2 TBSP. Toasted Almonds Slivers
- 2 TBSP. Chopped Parsley
- 1/t TSP. Kosher Salt
Directions
- Rinse farro under cold water and drain.
- Melt butter in a saucepan over medium heat. Add onion and garlic and cook until softened, about 3 minutes.
- Add farro and orzo and cook until lightly browned and nutty smelling, about 6 minutes.
- Add vegetable broth & shredded carrot. Bring to a boil, cover and reduce heat to a low simmer for 30-35 minutes or until liquid is absorbed and farro is tender.
- Remove from the heat, cover and let rest for 5 minutes .
- Fluff with a fork and stir in almonds, parsley, and salt before service.
Creamy Kale and Arugula Slaw
Ingredients
- 8 OZ. Cabbage Slaw Mix, Prepared
- 2 OZ. Fresh Baby Kale, Chopped
- 2 OZ. Fresh Baby Arugula
- 4 OZ. Mayonnaise
- 2 TBSP. Lemon Juice, Freshly Squeezed
- 1 TSP. Honey
- 1 TSP. Dijon Mustard
- 2 TSP. Poppy Seeds
- 1/4 TSP. Kosher Salt
Directions
- Combine cabbage slaw mix, kale and arugula in a mixing bowl.
- In a separate bowl mix mayo, lemon juice, honey, mustard, poppy seeds, and salt until well combined.
- Pour dressing over vegetables and toss until evenly coated.
- Use immediately or cover and refrigerate for later use.
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