I can’t decide what I like most about this chicken and farro bake – the seasoned chicken, the farro and baked butternut squash or the salty pumpkin seeds. But the combination of everything together is perfection.

If you’re looking for a delicious, flavor-packed meal this recipe is for you.

Why you’ll love this chicken and farro bake

• This recipe makes a large batch and makes awesome left overs.

• Chicken farro bake is packed with protein, fiber, and nutrients.

• This dish is savory and sweet. It has hints of sweetness from the dried cranberries.

• This bake is dairy free as it uses canned coconut milk.

What is farro?

Farro is a whole grain! It is packed with fiber, vitamins, and protein.

It also has similar texture to white or brown rice.

Ingredients in this chicken and farro bake

You will need the below ingredients to make this dish.

• Chicken breast

• Farro

• Olive oil

• Seasonings: salt, pepper, onion powder, garlic powder and thyme.

• Butter, or ghee

• Fresh garlic

• Cubed butternut squash

• Chicken broth, or chicken bone broth

• Canned coconut milk, full fat

• Tapioca flour

• Nutritional yeast

• Dried cranberries and salted pumpkin seeds

How to make this chicken and farro bake

Firstly, you’ll want to start out by cooking the farro as it can take about 20-25 minutes. Cook 1 1/2 cups of farro in 3 cups of water. You may need to add a little more water as it cooks.

Preheat your oven to 400 degrees and grease a large baking dish (I use 11×13).

Now, cut up the chicken breast into small cubes. Add the chicken to a large pan with olive oil. Then add all the seasonings. Cook about 5-7 minutes or until fully cooked through. Use a slotted spoon and remove the chicken to a clean plate.

Next, add the chopped onion, garlic and finely diced butternut squash to the same pan. Add a little more olive oil and season with salt and pepper to taste. Cook and sauté about 5 minutes.

Now add back in the cooked chicken, cooked farro, chicken broth, canned coconut milk, tapioca flour, and nutritional yeast. Mix until combined.

Now stir in the the pumpkin seeds and dried cranberries.

Pour the mixture into your prepared baking dish.

Bake at 400 degrees for 20-30 minutes! Enjoy.

How to serve this dish

While this dish is served well on its on, you can place your serving over a bed of mixed greens (spinach and kale are my favorite).

And for another fun and tasty variation, add a fried egg on top. This is my absolute favorite way to eat this dish!

You can also add extra dried cranberries, salted pumpkin seeds and parmesan cheese on top.

How to store this dish

Cover the baking dish with cling wrap or foil. Or transfer the leftovers to an air tight container.

Store leftovers in the fridge for up to 3 days.

Other dinner recipes you’ll love

If you love this chicken farro bake, definitely try some of my other favorite recipes below!

• Apple and Brie Turkey Burgers

• Flavorful Turkey Meatballs

• Dairy Free Hamburger Pasta

• BBQ Cheddar Jalapeño Turkey Burgers

Did you try this recipe?

I hope you love this chicken and farro bake as much as I do! If you try this recipe, I would really appreciate a review.

You can also find and tag me on instagram @braesbites

Print

Easy Chicken and Farro Bake with Butternut Squash

This chicken and farro bake is a comforting and protein packed meal. It is loaded with farro, chicken, butternut squash and other delish fall ingredients.

Course dinner, Main Course

Cuisine American

Keyword Chicken and farro bake, chicken bake, easy chicken bake

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Servings 8

Calories 351kcal

Ingredients

• 1 ½ cups dried farro plus 3 cups water, or more
• 1 ½ lbs chicken breast
• 2 tbsp olive oil
• 1 tsp seasonings: salt, pepper, onion powder, garlic powder and thyme.
• 1 tbsp butter or ghee or more olive oil
• fresh garlic
• 12-20 oz cubed butternut squash
• ¾ cup chicken broth or chicken bone broth
• ¼ cup Canned coconut milk full fat
• 1 tbsp tapioca flour
• 1 tbsp nutritional yeast
• 1/2 cup dried cranberries
• ½ cup salted pumpkin seeds

Instructions

• First you’ll want to start out by cooking the farro as it can take about 20-25 minutes. Cook 1 1/2 cups of farro in 3 cups of water. You may need to add a little more water as it cooks.
• Preheat your oven to 400 degrees and grease a large baking dish (I use 11×13)
• Now, cut up the chicken breast into small cubes. Add the chicken to a large pan with olive oil. Then add all the seasonings. Cook about 5-7 minutes or until fully cooked through. Use a slotted spoon and remove the chicken to a clean plate.
• Next, add the chopped onion, garlic and finely diced butternut squash to the same pan. Add a little more olive oil or butter and season with salt and pepper to taste. Cook and sauté about 5 minutes.
• Now add back in the cooked chicken, cooked farro, chicken broth, canned coconut milk, tapioca flour, and nutritional yeast. Mix until combined.
• Now stir in the the pumpkin seeds and dried cranberries.
• Pour the mixture into your prepared dish.
• Bake at 400 degrees for 20-30 minutes! Enjoy.

Nutrition

Calories: 351kcal | Carbohydrates: 38g | Protein: 25g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 185mg | Potassium: 537mg | Fiber: 7g | Sugar: 6g | Vitamin A: 35IU | Vitamin C: 3mg | Calcium: 22mg | Iron: 2mg

The post Easy Chicken and Farro Bake with Butternut Squash appeared first on Braes Bites.