Poached chicken with nutty farro and caramelized roasted vegetables. Farro holds texture better than rice through 4+ days—chewy, satisfying grain. Vegetables get deeply golden. Your rotation's texture change.
Active~40 min
Holds4 days
DifficultyEasy
Per Serving50P · 48C · 22F · 578 kcal
Servings
Chicken stores in broth (keep together). Farro and roasted veg scale separately; store each in its own airtight container.
Ingredients
Protein & Poaching Liquid
Chicken breast (raw, boneless skinless)
Low-sodium chicken broth
Bay leaf
Fresh thyme (sprig)
Grain
Farro (raw, dry)
Vegetables (roasted)
Carrots (raw, 1-inch pieces)
Brussels sprouts (raw, halved)
Broccoli (raw, florets)
Cooking Fat & Finish
Organic extra virgin olive oil (Kirkland)
Kosher salt
Black pepper
Lemon juice (optional finish)
Method
1
Batch Cook: Poach Chicken
In 5qt pot, bring 1000ml low-sodium broth + 2 bay leaves + thyme sprigs to gentle simmer. Add 680g chicken breasts (don't crowd). Poach at gentle simmer for 15–18 min until internal temp hits 165°F. Remove chicken to cutting board. Cool completely, then cut or shred. Store in airtight container with the poaching liquid.
22 minGentle simmer only—boiling toughens meat. The broth is your reheating secret; keep them together.
2
Batch Cook: Farro
In separate pot, bring 5 cups salted water to boil. Add 200g farro, stir. Reduce to simmer, cook 30–35 min until tender but chewy (not mushy). Stir occasionally to prevent sticking. Drain completely. Toss with 1 tbsp olive oil to prevent clumping. Cool completely in shallow pan.
38 minFarro takes longer than rice but holds texture beautifully through 4+ days. The chewy bite is the whole point. Don't overcook.
3
Batch Cook: Roasted Vegetables
Toss 480g mixed vegetables (240g carrots, 160g Brussels sprouts, 80g broccoli) with 24ml olive oil, salt, pepper. Spread evenly on 2 sheet pans. Roast at 425°F for 18–22 min, stirring halfway through. Vegetables should be caramelized at edges, tender inside. Cool completely before portioning.
24 minDon't crowd the pans—space = caramelization. Stirring halfway prevents bottoms from burning. Caramelization is flavor, not bad.
4
Per Meal: Reheat & Plate
Reheat 170g chicken (in its broth) in microwave 2–3 min or stovetop over medium. Reheat 160g farro in microwave 2 min (covered with damp paper towel) or warm in skillet with splash of broth. Roasted veg can be eaten cold or reheated (microwave 1–2 min). Plate farro first, chicken + broth, vegetables to the side. Optional lemon squeeze.
5 minFarro actually improves with reheating—grains soften slightly, flavors marry. Day 3–4 tastes better than day 1.
Batch & Storage
Batch Cook Time
Chicken poaches, farro simmers, and vegetables roast all concurrently. You'll finish around the same time (30–40 min total). Cool everything completely before portioning.
Storage: Chicken + Broth
Airtight container, 3–4 days fridge. Freezes well up to 2 months (freeze with some broth). The liquid prevents dryness when reheating.
Storage: Farro
Airtight container, 4–5 days fridge (holds texture better than rice or lentils over time). Keep separate from chicken broth—grains will absorb excess liquid overnight, get soggy. Doesn't freeze well.
Storage: Roasted Veg
Airtight container, 3–4 days fridge. Store separate from farro. Can be eaten cold or reheated. Doesn't freeze well but reheats cleanly in microwave.
Cook Log
Notes
Auto-saves locally
Farro doneness? Did it hold texture through day 4? Vegetable caramelization? Reheating experience?
