farro

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6
Calories: 366 kcal

INGREDIENTS

• 2 tablespoons extra virgin olive oil
• 1 pound boneless, skinless chicken breasts, or small thighs
• 1/4 cup extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon chopped fresh dill
• 1 tablespoon chopped fresh oregano
• 1 tablespoon paprika
• 2 cloves garlic, minced or grated
• kosher salt and black pepper
• 1 cup uncooked farro or quinoa
• 2 1/2 cups low sodium chicken broth
• 2 cups baby spinach
• 1/2 cup oil packed sun-dried tomatoes
• 1/3 cup kalamata olives, pitted
• juice of 1 lemon
• 8 ounces feta cheese, cubed
• 1 tablespoon chopped fresh dill
• 3 tablespoons toasted pine nuts (optional)

INSTRUCTIONS

1. Preheat the oven to 400 degrees F.
2. In a medium bowl, combine 2 tablespoons olive oil, the chicken, balsamic vinegar, dill, oregano, paprika, garlic, and a large pinch of both salt and pepper. Toss well to evenly coat the chicken.
3. Heat the remaining 2 tablespoons olive oil in a large dutch oven or cast-iron skillet, set over medium high heat. When the oil is shimmering, add the chicken and sear on both sides until golden, about 3-5 minutes per side. Remove the chicken from the skillet.
4. To the same skillet, add the farro. Cook 2-3 minutes. Add the chicken broth, spinach, sun-dried tomatoes, olives, and lemon juice. Bring to a boil over high heat and stir. Slide in the chicken and any juices left on the plate back into the skillet. Transfer to the oven and roast for 20 minutes or until the chicken is cooked through and the farro becomes soft.
5. Serve the chicken topped with feta, dill, and pine nuts.

 

Original recipe from Half Baked Harvest can be found here!