Chicken-Farro-Avocado Fit Bowl with Roasted Carrot Hummus

Carrot Hummus

  • 10 Ounce-Carrots-halved, long ways
  • To Drizzle-Olive Oil
  • To Taste-Kosher Salt/Black Pepper
  • 15 Ounce Can-Chick Peas-rinsed/drained
  • 2 Cloves-Fresh Garlic-rough chopped
  • 3/4 Cup-Olive Oil
  • 2 Tablespoons-Lemon Juice
  • 1 Teaspoon-Kosher Salt
  • ½ Teaspoon-Black Pepper
  • ½ Teaspoon-Chipotle Powder

Dressing

  • ¾ Cup-Plain Greek Yogurt
  • 2 Tablespoons-Lime Juice
  • ½ Cup-Cilantro-shaved off bunch
  • ½ Each-Avocado-pit/skin removed, rough cut
  • 1 Clove-Fresh Garlic-smashed into a paste
  • To Taste-Kosher Salt/Black Pepper

Greens

  • 1 Bunch-Kale-thick stem removed, chopped
  • 2 Cups-Red Cabbage-sliced super thin, rough chopped
  • 2 Cups-Napa Cabbage-tops, sliced thin
  • 1 Cup-Cilantro-shaved off bunch-rough

Toppings

  • 1 Cup-Farro-cooked, rinsed, drained
  • 8 Ounces-Feta Cheese-crumbled
  • ¼ Cup-Sundried Tomatoes-chopped
  • ¼ Cup- Sunflower Seeds-roasted/salted
  • 1 Each-Avocado-skin/seeds removed, small dice

Chicken

  • 4 Chicken Thighs-boneless/skinless-cubed
  • To Drizzle-Olive Oil
  • To Taste-Kosher Salt/Black Pepper

Directions

  1. Preheat oven to 425 degrees.
  2. Toss carrots with just enough oil to lightly coat and season with salt and pepper.
  3. Place in oven and roast for 25-30 minutes to soften, slightly color, may vary depending on size of carrots.
  4. Remove carrots and allow to cool completely.
  5. Rough chop and place in food processor with chick peas, garlic, oil, lemon juice, salt, pepper and chipotle powder.
  6. Process until smooth, remove, place in a covered container and refrigerate. {can be done day ahead}
  7. Place all ingredients for dressing in a blender and process until smooth.
  8. Place in a covered container and refrigerate. {can be done day ahead}
  9. Prepare toppings and store accordingly.
  10. When ready to serve heat a non-stick over medium heat.
  11. Toss chicken with just enough oil to coat and season with salt/pepper.
  12. Add a couple tablespoons of oil to the pan, add chicken and begin to sear.
  13. Cook until cooked through and slightly colored.
  14. Remove and begin to build bowl.
  15. Place kale, red cabbage, napa cabbage and cilantro in a mixing bowl and toss with just enough dressing to coat.
  16. In a high sided bowl, smear about a ¼ cup of carrot hummus on one side of the inside rim.
  17. Add some of the tossed greens to the bowl.
  18. In groups, together, add chicken, sunflower seeds, feta, sun-dried, avocado and scatter over sunflower seeds.