I carry my black BYO lunch bag or some sort of insulated bag most of the time. It’s one of the tricks I’ve learned when I started to eat healthier – carry my own food. There are exceptions but it’s so easy to head towards the junk food highway where there seems to be no speed limit, especially when I’m at work. That pile of doughnuts, leftover truffles, coffee cakes, and a tub of bubble gum in the lunch room look like the Willy Wonka‘s Chocolate Factory and even feel magical when I pass nearby. Trust me, I like them all. But I have my bag with foods I love.
A couple of months ago, a few of us at work were talking about health foods & ideas. As a result, I received a bag of Farro from a co-worker to try. Farro is a grain that is rich in protein & fiber but contains less gluten than the wheat. Nuttier flavor and chewy texture resemble of rice, so many people use it as a replacement for orzo (or rice). From my experiment, it can be served hot/warm or cold. It still held the original taste & texture of this ancient grain that is known for.
So today’s lunch makeover is… Farro salad. No, it’s not a doughnut killer, but I’ve mixed it with artichoke, black lentils, and chicken. I added some kick with Sriracha sauce in a vinaigrette with lemon. Easy steamed chicken tenderloin is inspired by a microwave cookbook I own and topped with some leafy green. Stuffed in a pint size mason jar and here, my lunch. I think I’ll try it with Asian Inspired Dressing with Sriracha next time and Apple wonton for snacks.
Do you bring lunch to work? What’s your favorite/dream lunch?
Protein & fiber packed: Hearty & earthy grain & legumes with light but spicy vinaigrette with lemon and Sriracha sauce.
- 1 1/2 cups farro , cooked
- 1 1/2 cups black lentils, cooked
- 1/2 cup cooked artichoke, chopped
- 4 strips chicken tenderloin
- 1 slice lemon
- 3 tablespoons white wine or sake if you have some
- 3 tablespoons grated Pecorino Romano (optional)
- 1/2 cup thinly sliced boston lettuce (or use iceburg lettuce)
- Salt & white pepper to taste
- 2 tablespooons extra virgin olive oil
- 1 tablespoon Sriracha sauce (or more if needed)
- 1 tablespoon fresh lemon juice
- 1/8 to 1/4 teaspoon garlic powder
- Sea salt & white pepper to taste
Cook farro and black lentils according to the instructions on packages. You'll need 1 1/2 cups each and should be at a room temperature.
Meanwhile, in a microwave safe dish, place chicken tenderloins and season with salt and pepper. Drizzle white wine, place lemon on top, then cover the dish with plastic wrap loosely. Microwave chicken on medium high for 2-3 minutes, until inside is no longer pink. Keep the plastic wrap on for another couple of minutes to steam and keep moist. Take the cover off, and using 2 forks, pull apart tenderloins in edible chunks.
In a small bowl, mix all ingredients under Sriracha Vinaigrette with whisk until creamy and set aside.
Combine cooked farro , black lentils, chopped artichoke, chicken, and Pecorino Romano in medium size bowl and mix with a spoon until well combined. Add Sriracha Vinaigrette in the mixture and mix again. Serve with thinly sliced lettuce.
Side Notes:
This recipe should make 2-3 Pint size (16oz) mason jar lunches.
I doubled the vinaigrette recipe to bring on the side in addition to the salad.
Alternatively, you can steam chicken tenderloins in a steamer if you have one.
Inspired and adapted by Hoppin' John Salad with Spicy Sriracha Vinaigrette
The post No.20: Artichoke, Chicken, & Farro Salad with Sriracha Lemo-grette appeared first on lab@56.
