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Build a Bowl w/ Rotisserie Chicken


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


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


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