Anti Inflammatory Cilantro-Lime Chicken Thighs Farro Bowl with Roasted Cauliflower

Total time1 hr 35 min

Prep time20 min

Cook time45 min

Anti Inflammatory Cilantro-Lime Chicken Thighs Farro Bowl with Roasted Cauliflower

Bright, zesty, and deeply satisfying, this bowl is the kind of meal that makes eating well feel genuinely exciting rather than like a compromise. The marinade layers turmeric, cumin, and smoked paprika over bone-in chicken thighs — and that combination isn't just for flavor. Turmeric and extra virgin olive oil are two of the most well-researched ingredients in the anti-inflammatory space, and here they show up in every component of the dish. Farro brings a hearty, nutty chew that holds up beautifully under the roasted cauliflower and golden-skinned chicken, while the fresh cilantro-lime dressing ties everything together with a hit of brightness that makes the whole bowl pop. Everything roasts on a single sheet pan, so the effort is minimal even though the result looks and tastes like something you'd order at a serious grain bowl restaurant. A few slices of avocado on top round out the healthy fats and add a creamy contrast to the caramelized cauliflower edges. This one serves four, making it a smart choice for meal prep or a weeknight dinner that actually gets people excited to sit down.

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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
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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
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

For the farro

1 ½ cups dry farro
3 cups low-sodium chicken broth
¼ tsp salt

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

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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