Apple, Walnut, & Chicken Grain Bowls

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INGREDIENTS

For the bowls

• 1 lb boneless, skinless chicken breasts

• ½ cup all-purpose flour

• 1 teaspoon kosher salt

• ½ teaspoon black pepper

• 2 tablespoons olive oil

• 4 cups cooked farro

• 6 cups chopped kale

• 1 large apple, diced

• ½ cup Mariani walnuts

• ¼ cup crumbled feta or goat cheese, optional

For the dressing

• ¼ cup extra-virgin olive oil

• 3 tablespoons red wine vinegar

• 1 teaspoon Dijon mustard

• 1 teaspoon honey or maple syrup

• 1 small garlic clove, minced

• ½ teaspoon kosher salt

• ¼ teaspoon black pepper

INSTRUCTIONS

1. Make the vinaigrette. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, garlic, salt, and pepper until emulsified. Set aside.

2. Pat the chicken breasts dry with paper towels.  Pound them to an even thickness. Season both sides with salt and pepper, then dredge lightly in flour, shaking off any excess.

3. Sear the chicken. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4-6 minutes per side, or until golden brown and cooked through. Transfer to a cutting board and let rest for 5 minutes before slicing.

4. Prepare the kale. Place the chopped kale in a large bowl and drizzle with a small amount of the vinaigrette. Massage the kale with your hands for 1-2 minutes, until slightly softened.

5. Assemble the bowls. Divide the cooked farro and kale among four bowls. Top with sliced chicken, apple, Mariani walnuts, and feta, if using. Drizzle on the remaining red wine vinaigrette.