Peach-Basil White Bean & Grilled Chicken Grain Bowls

Peak-summer peaches and fragrant basil give this grain bowl its bright, unexpected lift. Juicy grilled chicken thighs and creamy white beans settle over farro with a honey-balsamic finish for an easy, farm-stand-fresh lunch.

Serves 4 · 15 min prep · 15 min cook

Estimate for one serving

• 545 cal
• 38g protein
• 52g carbs
• 20g fat
• 11g fiber

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Ingredients

• 3 cups cooked farro or brown rice
• 1 lb boneless skinless chicken thighs
• 2 large ripe peaches, sliced
• 1.5 cups heirloom cherry tomatoes, halved
• 1 can (15 oz) canned white beans, rinsed
• 1/2 cup fresh basil leaves
• 3 tbsp extra-virgin olive oil
• 2 tbsp balsamic vinegar
• 1 tsp honey
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 cups baby arugula
• 1/4 cup toasted almonds, chopped

Instructions

1. 1Pat the chicken thighs dry and season both sides generously with salt and pepper.
2. 2Heat a grill pan or outdoor grill to medium-high (about 400°F) and brush the grates lightly with oil.
3. 3Grill the chicken 5 to 6 minutes per side until deep grill marks form and the internal temperature reaches 165°F, then rest 5 minutes.
4. 4While the chicken rests, whisk the olive oil, balsamic vinegar, honey, remaining salt, and pepper into a bright dressing.
5. 5Slice the rested chicken against the grain into thin strips.
6. 6In a large bowl, combine the cooked farro, rinsed white beans, halved cherry tomatoes, and sliced peaches.
7. 7Pour half the dressing over the grain mixture and toss gently so the peaches stay intact but everything glistens.
8. 8Divide the dressed grains among four bowls and top each with baby arugula.
9. 9Arrange the sliced grilled chicken over the arugula and tuck fresh basil leaves throughout.
10. 10Drizzle the remaining dressing over the chicken and finish with a sprinkle of toasted almonds for crunch.
11. 11Serve slightly warm or at room temperature; the peaches will soften just enough to mingle with the tomatoes and basil.