Sun-dried tomato chicken and farro

Published: 2022-12-28

Last Updated: 2024-05-23

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Info Amount
Prep Time 10 min
Cook Time 30 min
Yields 4 servings

Ingredients

Quantity Item
2 Tbsp olive oil
4 chicken breasts
2 Tbsp balsamic vinegar
1 Tbsp oregano
1 Tbsp paprika
2 cloves garlic, minced
1 cup farro, uncooked
5/2 cup vegetable broth
2 cup spinach
1/2 cup sun-dried tomatoes
1/3 cup kalamata olives, pitted
1 lemon, juiced
Kosher salt
black pepper
feta (optional)

Directions

  1. Preheat oven to 200 C (400 F).
  2. In a medium bowl, combine 2 Tbsp olive oil, chicken, balsamic vinegar, oregano, paprika, garlic, salt, and pepper. Toss to combine.
  3. Heat 2 Tbsp of olive oil in a large oven-safe skillet or dutch oven over medium-high heat.
    1. Add the chicken and sear on both sides until golden (3 - 5 min / side).
    2. Remove chicken from skillet.
  4. Add the farro to the skillet, cooking for 2 - 3 min.
    1. Add the broth, spinach, sun-dried tomatoes, olives, and lemon juice.
    2. Bring to a boil over high heat and stir.
    3. Slide in the chicken and vegetables, then cover and place in the oven for 20 min.
  5. Garnish with feta, dill, oregano, or pine nuts and serve.

References & Notes

  1. Original recipe: Half-Baked Harvest