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Chicken, Watermelon & Feta Farro Bowl with Creamy Dill Dressing

Chicken, Watermelon & Feta Farro Bowl with Creamy Dill Dressing

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Chicken, Watermelon & Feta Farro Bowl with Creamy Dill Dressing

Prep: 15 minutes
Cook: 15 minutes • Serves: 4

1 cup dry farro
8 pieces leftover 5-Ingredient Grilled Rosemary-Garlic Drumsticks & Wings
1 container (5.3 ounces) plain Greek yogurt
2 tablespoons chopped fresh dill
2 tablespoons fresh lime juice
2 tablespoons whole milk
1/4 teaspoon salt
1/4 teaspoon ground black pepper
3 cups leftover chopped watermelon (from Watermelon-Honeydew Margaritas with Tajín® recipe)
4 small radishes, quartered
1 small avocado, peeled, pitted and sliced
1/4 cup crumbled feta cheese

1. Prepare farro as label directs; cool 10 minutes. Makes about 2 cups.

2. Remove chicken skin and meat from bones; discard skin and bones (reserve skin, if desired; see Chef Tip). Shred chicken meat. Makes about 2-2/3 cups chicken.

3. In small bowl, whisk yogurt, dill, lime juice, milk, salt and pepper. Makes about 2/3 cup.

4. In large bowl, toss watermelon, farro and chicken. Makes about 8 cups.

5. Divide watermelon mixture into 4 bowls and drizzle with yogurt mixture; top with radishes, avocado and cheese.

Approximate nutritional values per serving (1 bowl):
680 Calories, 22g Fat (9g Saturated), 128mg Cholesterol, 540mg Sodium,
54g Carbohydrates, 7g Fiber, 17g Sugars, 0g Added Sugars, 67g Protein

Chef Tip:
For a crispy topping, coarsely chop chicken skin. In large skillet, heat 2 tablespoons olive oil over medium-high heat; add chicken skin and cook 3 minutes or until crisp, stirring frequently. Transfer chicken skin to paper towel-lined plate; sprinkle over farro bowls.

Dietitian’s Dish:
> Farro is an ancient grain that’s full of protein, fiber, iron and magnesium. This combination of nutrients may protect your heart and brain, while helping prevent diabetes risks.

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