Peach-Basil Chicken & Charred Corn Farro Bowls

Serves 4 · 15 min prep · 30 min cook

Ingredients

• 1 cup farro
• 2 1/2 cups cooked chicken breast, diced
• 2 cups fresh sweet corn kernels
• 2 large ripe peaches, diced
• 1 1/2 cups heirloom cherry tomatoes, halved
• 1/3 cup fresh basil, chiffonade
• 3 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tsp honey
• 1 tsp Dijon mustard
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/3 cup toasted almonds, chopped
• 1/2 cup crumbled goat cheese

Instructions

1. 1Cook the farro in a pot of salted boiling water according to package directions, usually 25 to 30 minutes, until tender with a pleasant chew. Drain well and spread on a sheet pan to cool slightly so it does not clump.
2. 2While the farro cooks, heat a dry cast-iron skillet over medium-high heat. Add the sweet corn kernels and cook 4 to 5 minutes, stirring only once or twice, until many kernels are deeply charred and smell sweet and smoky.
3. 3In a large bowl, whisk olive oil, apple cider vinegar, honey, Dijon mustard, salt, and black pepper into a bright vinaigrette. Add the warm farro and toss so the grains absorb the dressing while still slightly hot.
4. 4Fold the diced cooked chicken, charred corn, diced peaches, and halved cherry tomatoes into the dressed farro. The residual heat will soften the peaches just enough without cooking them.
5. 5Add the basil chiffonade and half the toasted almonds, tossing gently so the fruit stays intact and the herbs stay vivid green. Taste and adjust salt or vinegar for balance.
6. 6Divide the mixture among four bowls. Top each with crumbled goat cheese and the remaining almonds for creamy and crunchy contrast.
7. 7Serve the bowls warm, at room temperature, or chilled from the fridge. They hold well for next-day lunches if the goat cheese is added just before eating.
8. 8A final crack of black pepper and an extra basil leaf on top make the late-August peach and tomato flavors pop for a light yet filling midday grain bowl.