Build a Bowl w/ Rotisserie Chicken

Ingredients:

Grain Base:

• Farro – 2 oz
• Barley – 20 oz
• Quinoa – 2 oz
• Zucchini – 2 oz
• Red onion – 2 oz
• Roasted red pepper – 2 oz
• Portabello mushrooms – 2 oz
• Basil pesto – see recipe

Toppings:

• Edamame – 1 oz
• Roasted red beets – 1 oz
• Roasted baby tomatoes – 1 oz
• Rotisserie chicken- – 4-5 oz

Dressing:

Garlic aoli – 1-2 oz depending on preference

Prep instructions:

For the grain base:

• Boil 1 gallon of water and season with salt and a spoonful of blended olive oil.
• Drop in faro, and cook for 10-15 minutes until you can bite a piece and it is tender. Pour through a strainer and run cold water over the farro to cool it a bit.
• Lay out on cookie sheet in refrigerator until cold.
• Repeat the same steps for the barley and quinoa……

For the roasted vegetables:

• Take the zucchini and cut it lengthwise into 4 long pieces.
• Lay each piece on its side and cut away the center with the seeds and discard.
• Cut the zucchini into ½ inch squares and toss in olive oil and salt and pepper to season.
• Roast in a 375 degree oven for about 10-12 minutes to get a roasted color on the m and until tender.
• Lay out on a cookie sheet and allow to cool.
• For the red onion and red pepper, cut around the center of the vegetable and remove the center.
• Cut each piece of the pepper and red onion into ½ inch square pieces and roast in the oven the same technique as the zucchini above.

For the Chicken:

• Buy a 3 # chicken, and lay out to air dry for 1 hr….
• Season with salt & pepper, chopped garlic.
• Roast in a 285 degree oven for 1 hour and 25 minutes, until it reaches a internal temperature of 165.
• When chicken is done let rest on counter for 20-30 minutes until you can pull it apart in nice sized chunks.
• Reserve the chunked chicken for plating.

Garlic Aoli:

• Mince 4 cloves fo garlic and slowly saute until tender in olive oil.
• Chop 3 sprigs of chives finely.
• Get ½ cut of mayonnaise, add the garlic and chives, ¼ oz of lemon juice and salt and pepper to taste.
• Reserve until you need to use.

Basil Pesto:

• pick ½ pound of basil leaves only
• 1 tsp of ground parmesan
• 1/4 teaspoon of ground pine nuts
• ¾ of a piece of minced garlic
• salt and pepper to taste
• 3 tablespoons of olive oi

How to Make the Pesto:

• In a blender add the basil leaves, the parmesan, the pine nuts, garlic and turn on to start to blend.
• Slowly add the olive oil to bring together and it starts to look separated.
• Reserve at room temperature until ready to use.

To Assemble Dish

• Add all ingredients for the grain base in a bowl, and toss in some pesto to coat all the ingredients, season with salt and pepper to your liking.
• Sprinkle each of the toppings over the seasoned grain BASE.
• Saute the rotisserie chicken and add on top to finish the dish and dress with a garlic chive aoli dressing