Tuscan Grain Bowl With Grilled Chicken And Broccolini - cooking recipe

Ingredients

1/2 cup fresh basil, chopped
1 1/2 tablespoons fresh flat-leaf parsley, chopped
2 tablespoons pine nuts (or chopped walnuts)
2 tablespoons olive oil, as needed (or more)
freshly ground pepper and kosher salt
1 1/2 cups cooked pearled cracked farro (cook according to package directions, other grain may be substituted)
4 ounces chicken breasts, grilled
3/4 cup chopped roasted Broccolini
3/4 cup chopped escarole (can sub mustard greens, curly endive, frisee, spinach or arugula)
1/4 cup halved cherry tomatoes
1 1/2 tablespoons balsamic glaze
2 garlic cloves (thinly sliced and sauteed until crisp)
1 small fresh basil leaf

Preparation

Put the chopped basil, parsley, and pine nuts in a small food processor or mortar, and pulse or grind with a pestle until well combined. Add the olive oil and pulse to incorporate, adding more oil to thin, if needed. Season to taste with salt and pepper.
Mound the farro in a large bowl. Arrange the chicken, Broccolini, escarole (or escarole substitute) and tomatoes on top. Drizzle with the balsamic glaze and pesto, garnish with the garlic and basil leave.