RYAN BURKE’S GREEN GRAIN BOWL

Ryan Burke, executive chef of Decatur’s Twain’s Brewpub & Billiards, adds a special Irish twist to this power bowl with a garnish of kale microgreens. It pays tribute to the popularity of kale in Ireland, and it doesn’t hurt that the microgreens look a lot like shamrocks. You’ll find many farmers are bringing microgreens to farmers markets these days.

Want to skip one step? Burke says it’s OK to use store-bought pesto instead of making your own.

3 cups water

1 1/2 cups farro

1 teaspoon salt

2 cloves garlic

1 bay leaf

2 1/2 teaspoons minced thyme

1 1/2 tablespoons minced parsley 1 teaspoon olive oil

4 (6-ounce) boneless chicken

breasts

1/2 cup Pesto (see recipe) 2 avocados, sliced

1/2 cup Green Garlic Aioli (see

recipe)

2 cups kale microgreens or arugula

In a medium saucepan, combine water, farro, salt, garlic and bay leaf. Bring mixture to a boil, then reduce heat and simmer until farro has absorbed the water and is tender, about 20 minutes. Remove from heat and discard bay leaf and garlic. Stir in thyme, parsley and olive oil. Set aside.

While farro is cooking, preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper.

In a medium bowl, combine chicken breasts and pesto and coat breasts evenly. Arrange chicken breasts on prepared baking sheet and bake 20 minutes or until they reach 160 degrees. Remove from oven and cut into 1/4-inch slices.

Divide farro in four serving bowls. Top with chicken and avocado slices and drizzle with aioli. Top with 1/2 cup microgreens. Serve immediately. Serves 4.

Per serving: 971 calories (percent of calories from fat, 51), 57 grams protein, 67 grams carbohydrates, 14 grams fiber, 59 grams fat (10 grams saturated), 117 milligrams cholesterol, 1,020 milligrams sodium.

CONTRIBUTED BY TORI ALLEN PR