Low Sodium Cilantro-Lime Chicken Thighs Farro Bowl with Roasted Cauliflower

Total time1 hr 35 min

Prep time20 min

Cook time45 min

Low Sodium Cilantro-Lime Chicken Thighs Farro Bowl with Roasted Cauliflower

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Ingredients

4 servings

For the marinade

¼ cup extra virgin olive oil, divided
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
3 tbsp fresh lime juice (from about 2 limes)
1 tsp lime zest
3 cloves garlic, minced
1 tsp ground cumin
½ tsp ground turmeric
½ tsp smoked paprika
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

For the chicken

4 bone-in, skin-on chicken thighs (about 2 lb total)

For the cauliflower

1 medium head cauliflower (about 1.5 lb), cut into 1-inch florets
1 tbsp extra virgin olive oil
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the farro

1 ½ cups dry farro
3 cups low-sodium chicken broth
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the cilantro-lime dressing

½ cup fresh cilantro leaves, roughly chopped
2 tbsp fresh lime juice (from about 1 lime)
2 tbsp extra virgin olive oil
1 small clove garlic, minced
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

1 medium avocado, sliced (optional)
lime wedges, for serving (optional)

Instructions

1
In a small bowl, whisk together 3 tbsp of the olive oil (from the marinade's 1/4 cup), the lime juice, lime zest, minced garlic, cumin, turmeric, smoked paprika, 1/2 tsp salt, and black pepper until combined. Place the chicken thighs in a shallow dish or zip-top bag, pour the marinade over them, and turn to coat. Marinate at room temperature for 30 minutes, or refrigerate for up to 8 hours.
2
When ready to cook, preheat the oven to 425°F (220°C). Line a large rimmed sheet pan with parchment or foil.

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