Tuscan Grain Bowl With Grilled Chicken And Broccolini

1. Put the chopped basil, parsley, and pine nuts in a small food processor or mortar, and pulse or grind with a pestle until well combined. Add the olive oil and pulse to incorporate, adding more oil to thin, if needed. Season to taste with salt and pepper.

2. Mound the farro in a large bowl. Arrange the chicken, Broccolini, escarole (or escarole substitute) and tomatoes on top. Drizzle with the balsamic glaze and pesto, garnish with the garlic and basil leave.

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Nutrient	Quantity
Total fats	49.306 g
Protein	27.6255 g
Carbohydrates	5.979 g
Energy	571.4283 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3753 g
Water	196.2743 g
Aspartic acid	2.498 g
Calcium, Ca	88.4338 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0682 g
Lutein + zeaxanthin	679.5188 g
Fiber, total dietary	3.9664 g
Fatty acids, total saturated 22:0	0.0463 g
Carotene, beta	1654.5338 g
Niacin	12.435 mg
Vitamin A, RAE	164.8143 g
Arginine	1.947 g
Riboflavin	0.2135 mg
Tocopherol, beta	0.0297 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0189 g
Fatty acids, total saturated 20:1	0.3326 g
Glutamic acid	4.1861 g
Sodium, Na	94.1732 mg
Fatty acids, total saturated 16:1 undifferentiated	0.9087 g
Total lipid (fat)	49.306 g
Manganese, Mn	2.0766 mg
Fructose	0.0142 g
Proline	1.2687 g
Fatty acids, total saturated 16:0	5.8486 g
Sucrose	0.5822 g
Choline, total	104.2802 mg
Sugars, total	0.9006 g
Serine	1.0301 g
Fatty acids, total saturated 18:0	1.3771 g
Fatty acids, total saturated 20:4 undifferentiated	0.0567 g
Vitamin B-6	0.6535 mg
Selenium, Se	19.2032 g
Ash	3.2237 g
Vitamin D	18.1437 IU
Fatty acids, total saturated 18:1 undifferentiated	25.881 g
Pantothenic acid	1.9188 mg
Phenylalanine	1.0844 g
Beta-sitosterol	22.275 mg
Copper, Cu	0.4117 mg
Betaine	10.1215 mg
Thiamin	0.2033 mg
Retinol	27.2155 g
Methionine	0.701 g
Iron, Fe	3.1139 mg
Carbohydrate, by difference	5.979 g
Phosphorus, P	325.8137 mg
Folate, total	106.1834 g
Tocopherol, gamma	2.1929 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0113 g
Alanine	1.5413 g
Cholesterol	72.5747 mg
Valine	1.353 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0596 g
Fatty acids, total saturated 18:2 undifferentiated	10.2893 g
Glycine	1.5833 g
Glucose (dextrose)	0.0142 g
Fatty acids, total saturated 14:0	0.0941 g
Zinc, Zn	2.869 mg
Isoleucine	1.3837 g
Fatty acids, total saturated 12:0	0.0113 g
Fatty acids, total polyunsaturated	10.9511 g
Tocotrienol, gamma	0.1164 mg
Fatty acids, total polyunsaturated 17:1	0.0338 g
Leucine	2.0309 g
Vitamin A, IU	2856.0141 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0113 g
Folate, DFE	106.1834 g
Tryptophan	0.2972 g
Vitamin C, total ascorbic acid	6.0075 mg
Phytosterols	59.67 mg
Galactose	0.0324 g
Fatty acids, total saturated 20:0	0.1504 g
Campesterol	3.375 mg
Starch	0.2413 g
Tyrosine	0.9123 g
Vitamin B-12	0.3856 g
Vitamin K (phylloquinone)	313.5131 g
Fatty acids, total saturated	7.6235 g
Histidine	0.7959 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0088 g
Fatty acids, total monounsaturated	27.2128 g
Threonine	1.1121 g
Folate, food	106.1834 g
Fatty acids, total polyunsaturated 17:0	0.0059 g
Vitamin D (D2 + D3)	0.4536 g
Cryptoxanthin, beta	5.52 g
Vitamin E (alpha-tocopherol)	6.3011 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0227 g
Fatty acids, total trans	0.1191 g
Magnesium, Mg	93.0107 mg
Lysine	2.1256 g
Potassium, K	661.5143 mg
Cystine	0.373 g
Fluoride, F	7.5375 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Olive oil	2 tablespoons	238.68	0	27
Chicken breast	4 ounces	195.0445	0	10.4893
Garlic Clove	2	0	0	0
Basil	0.5 cup	2.76	0.318	0.0768
cherry tomato	0.25 cup	0	0	0
kosher salt	0	0	0	0
escarole	0.75 cup	21.375	3.4538	0.2025
pine nut	2 tablespoons	113.5688	2.2072	11.5374
basil leaf	1	0	0	0
flat leaf parsley	1.5 1/2	0	0	0
broccolini	0.75 cup	0	0	0
balsamic glaze	1.5 1/2	0	0	0