Hearty Rotisserie Chicken and Butternut Squash Stuffed Farro Bowls

1.Preheat your oven to 200°C (400°F). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper on a large baking sheet.

2.Roast the squash for 20-25 minutes, flipping halfway through, until the edges are caramelized and the centers are tender.

3.While the squash roasts, combine the farro and chicken broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the liquid is absorbed and farro is tender.

4.In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.

5.Add the chopped kale to the skillet with a splash of water. Sauté for 3-5 minutes until the kale is wilted and bright green, then stir in the lemon juice.

6.Add the shredded rotisserie chicken and the roasted butternut squash to the skillet with the kale. Toss gently to heat the chicken through.

7.Fluff the cooked farro with a fork and divide it into four bowls. Top each bowl with a generous portion of the chicken and squash mixture.

8.Garnish each bowl with toasted pumpkin seeds and optional feta cheese before serving warm.