Grilled Chicken & Rhubarb Grain Bowl Recipe

Expand your menu with this delicious recipe for a chilled grain bowl featuring Tyson Red Label® Grilled Chicken Breast Strips over a mix of farro, shaved fennel, pickled rhubarb, fresh asparagus and dill, finished with a light lemon vinaigrette. 

Step 1: Preheat a convection oven to 350°F.

Step 2: Place frozen chicken strips on a lined or non-stick sheet pan, cover completely with foil, and heat in oven for 12-15 minutes. 

Step 3: Place the cooked farro and sliced fennel in a mixing bowl, drizzle with 1 oz. of the lemon vinaigrette and toss to coat.

Step 4: Sprinkle chopped dill into mixing bowl to distribute evenly, add pickled rhubarb and gently stir ingredients to combine. 

Step 5: Place grain mixture into service bowl and top with asparagus spears, grilled chicken strips and drizzle of remaining lemon vinaigrette. Serve immediately.

Step 6: Chef's Tip: add extra dill and/or fennel fronds to final plated dish for added visual appeal.

Sub-Recipe Directions

Pickled Rhubarb

Step 1: In a small sauce pot, bring water and vinegar to a simmer over medium-high heat. Add sugar, whisking until fully dissolved.

Step 2: Place sliced rhubarb in a heat-safe mixing bowl. Pour hot pickling liquid over rhubarb and allow to cool.

Step 3: Cover and refrigerate overnight before using.