Green Goddess Chicken & Farro Bowls

🥘 Ingredients

• black pepper
• chopped chicken breast
  20 oz
• dill
  ½ oz
• farro
  1.5 c
• green goddess dressing
  4 oz
• heirloom grape tomatoes
  8 oz
• mini cucumber
  2 unit
• olive oil
• radishes
  6 unit
• ranch spice
  1 tbsp
• salt
• scallions
  4 unit
• yogurt
  1 c

🍳 Cookware

• large pan
• medium bowl

1. 

   1

   Trim and halve mini cucumber lengthwise; thinly slice crosswise into half-moons. Halve heirloom grape tomatoes . Trim and thinly slice radishes into rounds. Trim and thinly slice scallions , separating whites from greens. Pick and roughly chop dill fronds.

   mini cucumber: 2 unit, heirloom grape tomatoes: 8 oz, radishes: 6 unit, scallions: 4 unit, dill: ½ oz
2. 

   2

   Open package of chopped chicken breast and drain off any excess liquid. Heat a drizzle of olive oil in large pan over medium-high heat. Add chicken, half the ranch spice (all for 4 servings), salt , and black pepper . Cook, stirring occasionally, until browned and cooked through, ⏱️ 5 minutes .

   chopped chicken breast: 20 oz, olive oil, ranch spice: 1 tbsp, salt, black pepper
3. 

   3

   In a medium bowl , combine cucumber, tomatoes, radishes, scallion whites, farro , half the dill, half the green goddess dressing , yogurt , a drizzle of olive oil, salt , and black pepper .

   farro: 1.5 c, green goddess dressing: 4 oz, yogurt: 1 c, salt, black pepper