Honey-Dijon Harvest Chicken Crunch Bowl

Serves: up to 2 | Cooking time: 30 minutes

Turn up the flavor of your next meal with our boneless skinless chicken breasts made with a tasty honey-dijon glaze. A veggie packed slaw and farrow make this a balanced meal that’s both comforting and nourishing.

INGREDIENTS

Honey-Dijon Chicken

  • 1.5 lbs Farmer Focus Boneless Skinless Chicken Breasts

  • 1 Tbsp Dijon mustard

  • 1 Tbsp honey

  • 1 Tbsp olive oil

  • 1 garlic clove, minced

  • ½ tsp kosher salt

  • ¼ tsp black pepper

Farro

  • 1 cup uncooked farro, rinsed

  • 2 cups water or broth

  • Pinch of salt

Veggie Slaw

  • 1 cup shredded red cabbage

  • 1 red bell pepper, diced

  • 1 cucumber, diced

  • 3 green onions, sliced

  • ⅓ cup chopped fresh cilantro

  • ⅓ cup chopped dates

  • ⅓ cup roasted cashews, chopped (optional)

Lemon Vinaigrette

  • 3 Tbsp extra‑virgin olive oil

  • Juice of 1 lemon

  • Zest of ½ lemon

  • 1 Tbsp apple cider vinegar or red wine vinegar

  • 1 tsp Dijon mustard

  • 1 tsp honey or maple syrup

  • Salt & pepper to taste

FEATURED PRODUCTS

Boneless Skinless Breast

Categories

Breasts

INSTRUCTIONS

Marinate & Cook the Chicken

  1. In a bowl, whisk together Dijon, honey, olive oil, garlic, salt, and pepper.
  2. Add the chicken breasts and toss to coat. Let marinate for at least 15 minutes (or up to 8 hours in the fridge).
  3. Heat a large skillet over medium heat. Sear chicken 5–6 minutes per side, or until golden and cooked through (internal temp 165°F).
  4. Let rest 5 minutes, then slice.

Cook the Farro

  1. Bring farro, water/broth, and a pinch of salt to a boil.
  2. Reduce heat, cover, and simmer 20–25 minutes, until tender.
  3. Drain any excess liquid and fluff with a fork.

Make the Slaw

  1. In a mixing bowl, combine slaw ingredients.
  2. Toss gently to mix.

Make the Lemon Vinaigrette

  1. Whisk together olive oil, lemon juice, lemon zest, vinegar, Dijon, honey, salt, and pepper until smooth.
  2. Taste and adjust seasoning.
  3. Spoon 1–2 tablespoons over the slaw and toss lightly; reserve the rest for drizzling.

Assemble

  1. Add a scoop of warm farro to each bowl.
  2. Top with the cabbage-date slaw.
  3. Add sliced honey‑dijon chicken.
  4. Drizzle with remaining lemon vinaigrette before serving.
MORE FROM Farmer Focus

More Recipes
Like this

View All Recipes