Roasted Cauliflower, Chicken Breasts and Farro Bowls
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Roasted Cauliflower, Chicken Breasts and Farro Bowls

Roasted Cauliflower, Chicken Breasts and Farro Bowls

with Smoky Hummus Drizzle

Texture, texture, texture! Chewy sweet sultanas, tender lentils, creamy feta, roasty cauliflower and hearty farro make a satisfying veggie set! Lemony, smoky hummus sauce is delicious drizzled over every bite.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time


serving amount

½ cup


(Contains Wheat)

370 mL


285 g

Cauliflower, florets

160 g

Sweet Bell Pepper

1 unit(s)


7 g


57 g


(Contains Sesame)

1 tbsp

Smoked Paprika-Garlic Blend

(Contains Sulphites)

28 g

Sultana Raisins

¼ cup

Feta Cheese, crumbled

(Contains Milk)

2 unit(s)

Chicken Breasts

Not included in your delivery

2 tbsp


¼ tsp


¼ tsp


0.13 tsp



Nutrition Values

Calories670 kcal
Fat15 g
Saturated Fat4.5 g
Carbohydrate78 g
Sugar18 g
Dietary Fiber14 g
Protein57 g
Cholesterol127 mg
Sodium670 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Cups
Measuring Spoons
Baking Sheet
Parchment Paper
Small Bowl


Cook farro

Before starting, preheat the oven to 450˚F.Wash and dry all produce. Add farro, 1 tsp (2 tsp) salt and 3 cups (6 cups) water to a medium pot. Bring to a boil over high heat. Once boiling, reduce heat to medium. Cook uncovered, until farro is tender, 16-18 min. When farro is done, drain and return to the same pot, off heat.


Meanwhile, cut any large cauliflower florets into bite-sized pieces. Core, then cut pepper into 1-inch pieces. Roughly chop parsley. Zest, then juice half the lemon (same for 4 ppl). Cut remaining lemon into wedges. Using a strainer, drain and rinse lentils.

Roast veggies and chicken

Add cauliflower, peppers, 2 tsp (4 tsp) Smoked Paprika-Garlic Blend and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. (TIP: We love using olive oil in this recipe!) Season with salt and pepper, then toss to combine. Roast in the middle of the oven until tender, 15-18 min. Meanwhile, heat a large non-stick pan over medium-high heat.While the pan heats, pat chicken dry with paper towels. Season with salt and pepper. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Pan-fry until golden-brown, 1-2 min per side. Transfer chicken to an unlined baking sheet. Roast in the top of the oven until cooked through, 8-10 min.**

Make smoky hummus drizzle

Meanwhile, add hummus, remaining Smoked Paprika-Garlic Blend, half the lemon zest, 1 tsp (2 tsp) lemon juice, 1/4 tsp (1/2 tsp sugar and 1/2 tbsp (1 tbsp) warm water to a small bowl. Season with salt and pepper, then stir to combine.

Warm lentils, sultanas and farro

When farro is cooked and drained, add lentils and sultanas. Reheat over medium, stirring often, until lentils and sultanas are warmed through, 2-4 min.Remove from heat, then add 1 tbsp (2 tbsp) oil, remaining lemon zest and half the parsley. (TIP: Add any remaining lemon juice here, if desired!) Season with salt and pepper, to taste, then stir to combine.

Finish and serve

Divide farro mixture between bowls. Thinly slice chicken.Top farro with roasted veggies, chicken and smoky hummus drizzle. Sprinkle feta and remaining parsley over top. Squeeze a lemon wedge over top, if desired.

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