
In this satisfying air fryer meal, every bite delivers the perfect balance of crunch, creaminess, and fresh garden flavors. Golden, crispy Parmesan-panko crusted chicken is set atop nutty, wholesome farro tossed with herb seasonings and roasted garlic. Tender-crisp zucchini and vibrant tomato-basil bruschetta topping complete the plate.
1.5 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Zucchini
1 tablespoon
Italian Seasoning
¾ cup
Farro
(Contains: Wheat)
1 ounce
Roasted Onion & Garlic Spread
3 tablespoon
Parmesan Cheese
(Contains: Milk)
4 ounce
Grape Tomatoes
12 ounce
Chicken Cutlets
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
2 unit
Scallions
1 teaspoon
Garlic Powder
1 ounce
Basil Paste
1 teaspoon (tsp)
Salt
5 teaspoon (tsp)
Olive Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
2 unit
Cooking Spray
teaspoon (tsp)
Black Pepper

In a medium pot (large pot for 4 servings), combine farro, 3 cups water (6 cups for 4), and a big pinch of salt. Bring to a boil and cook until farro is tender, 25-30 minutes. TIP: If you end up with any excess water, simply pour it out. Alternatively, if water evaporates before farro is done, add another splash.

Halve tomatoes lengthwise. Trim and thinly slice scallions. Trim and halve zucchini lengthwise; slice crosswise into ½-inch-thick half-moons.
In a small bowl, combine panko, Parmesan, half the Italian Seasoning, 1 TBSP olive oil, ¼ tsp salt, and pepper (2 TBSP olive oil and ½ tsp salt for 4 servings).
In a medium bowl, toss zucchini with a drizzle of olive oil, salt, and pepper.

Pat chicken* dry with paper towels and season all over with salt and pepper.
Evenly spread sour cream onto tops of chicken. Mound with panko mixture, pressing to adhere (no need to coat the undersides).
Coat an air fryer basket with nonstick cooking spray. Using a spatula, transfer chicken to one side of basket and zucchini to empty side. (For 4 servings, work in batches if necessary.) Air-fry at 350 degrees until cooked through, 12-15 minutes. TIP: For easy cleanup, line air fryer basket with aluminum foil first.

Meanwhile, in a second medium bowl, combine tomatoes, scallions, basil paste, garlic powder, and a drizzle of olive oil. Stir to combine; season with salt and pepper.

To pot with farro, stir in roasted onion and garlic spread, remaining Italian Seasoning, 2 TBSP butter (4 TBSP for 4 servings), a pinch of salt, and pepper.

Divide farro and zucchini between plates. Top farro with chicken. Spoon bruschetta topping over chicken and serve.