Chicken Parmesan Farro Bowl

• 170 g raw chicken breast, sliced into one thin cutlet — Boneless skinless chicken breast, raw
• 55 g dry farro — Dry pearled farro
• 130 g canned tomatoes — No-salt-added canned tomatoes
• 15 g, finely grated — Hard Parmesan cheese
• 10 g — Plain panko breadcrumbs
• 40 g — Raw baby spinach
• 6 g (about 1 1/4 tsp) — Extra-virgin olive oil
• 3 g, minced — Raw garlic
• 0.8 g (about 1/2 tsp) — Dried oregano leaves
• 0.3 g (small pinch) — Ground black pepper
• 0.5 g (about 1/8 tsp) — Fine salt

Method

1. 1Cook the farroRinse farro, add it to a saucepan with 220 g water and 0.2 g salt, bring to a boil, and simmer for 18 to 20 minutes.20 minLook for: The ingredients are fully prepared and ready for the next action.Safety: Keep the pot handle inward and drain hot water away from your face.
2. 2Drain and rest covered for 5 minutesDrain and rest covered for 5 minutes; start the chicken step as soon as the farro begins simmering.5 minLook for: Farro is plump and chewy with no hard white center or pooled water.
3. 3Measure ingredients: Crust and cook the chickenMeasure dry farro, parmesan cheese, panko, oregano, and black pepper using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
4. 4Crust and cook the chickenWhile the farro simmers in its separate saucepan, mix Parmesan, panko, oregano, pepper, and remaining salt. Press the mixture firmly over both chicken faces. Heat oil in a skillet over medium and cook 4 to 6 minutes per side.12 min · 165°FLook for: The coating is crisp and deep gold and the thickest chicken point reaches 165°F.Safety: Wash hands after raw chicken and verify 165°F with a clean thermometer.
5. 5Prepare the serving areaSet out the serving bowl, plate, jar, or container named in the method, and place every prepared component within reach before assembling.Look for: The serving dish and every prepared component are within reach.
6. 6Simmer the sauce and packRest chicken on a clean board for 5 minutes. During that rest, cook garlic in the skillet for 20 seconds, add tomatoes for 3 minutes, then wilt spinach for 60 seconds. Slice the rested chicken with a clean knife, spoon the sauce over the farro, and add every chicken slice.5 minLook for: Tomato sauce is thick and bubbling, spinach is wilted, and crisp chicken slices remain visible on top.Safety: Use a clean knife for cooked chicken and refrigerate the packed bowl within 2 hours.