Pesto Chicken Grain Bowl

Step 1

Remove the chicken breasts from the refrigerator and pat them completely dry on both sides using paper towels—this helps them brown better.

Step 2

Sprinkle 1/4 teaspoon salt and a pinch of pepper evenly on both sides of each chicken breast.

Step 3

Roughly tear the basil leaves by hand into large pieces—you want about 1 cup total—and place them in a food processor or blender.

Step 4

Peel the garlic clove and add it to the food processor along with 3 tablespoons olive oil and 1/8 teaspoon salt.

Step 5

Blend or pulse until the mixture looks like coarse, wet sand with small basil pieces still visible—about 10 seconds of blending.

Step 6

Heat 1 tablespoon olive oil in a 12-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.

Step 7

Place both chicken breasts in the hot skillet and cook without moving them for 6 minutes until the bottom surface turns golden brown and pulls away easily.

Step 8

Flip each chicken breast over and cook the second side for 6 to 8 minutes until the thickest part at the center reaches 165°F on an instant-read thermometer.

Step 9

Transfer the chicken to a cutting board and let it rest for 2 minutes—this keeps the meat juicy when you slice it.

Step 10

Divide the cooked farro or barley evenly between two bowls, creating a small mound in the center of each bowl.

Step 11

Slice each chicken breast diagonally into 1/3-inch-thick slices, cutting against the grain so each slice is tender.

Step 12

Arrange the sliced chicken on top of the grain in each bowl, fanning the slices slightly.

Step 13

Spoon 2 tablespoons of pesto over the chicken and grain in each bowl, letting it drizzle down the sides.

Step 14

Taste the bowl and add salt and pepper as needed, then serve immediately while the chicken is still warm.