Farro mixed with fresh, chopped herbs and a tangy lemon vinaigrette. Topped with roasted or grilled chicken and vegetables.
Course: Main Course
Keyword: Chicken, Vegetables, and Farro with Lemon Vinaigrette
zest of 1 lemon
juice of 1 lemon
3tbspwhite wine vinegar
Chicken and Vegetables
1red onionsliced into chunks
1poundmini sweet peppersabout 15 mini peppers, seeds removed and cut in half
3vine ripe tomatoescut into forths
~2 tbsp olive oil
salt and pepper
1/2cupbasilleaves torn into small pieces
1 1/2cupsdry farro
2 1/2teaspoonskosher salt
In a small bowl, mix together first 9 ingredients. Once well combined, whisk in olive oil.
If breasts are thick, slice in half so that are they are about 1/2" to 3/4" thick. Place chicken in a large container with lid. Pour 1/2 cup lemon vinaigrette over chicken. Set remaining vinaigrette aside.
Place chicken in fridge for at least 1 hour.
To Cook: Grill Method: Remove chicken from marinade and grill until cooked through. Oven Method: Preheat oven to 450 degrees. Line baking pan with aluminum foil so that edges are folded up, allowing juices to stay around chicken. Place chicken with juices on prepared pan and bake until cooked through, about 15 minutes.
Place onion, tomatoes, and mini peppers in large bowls. Toss with about 2 tbsp olive oil, salt and pepper to taste. To Cook: Grill Method: Place on foil lined grill pan and grill until desired tenderness (about 15 minutes with grill on 450 degrees), tossing about half way through. Oven Method: Preheat oven to 450 degrees. Line baking baking pan with aluminum foil and silicone baking mat. Spread vegetables in single layer on prepared pan. Bake for about 15-20 minutes, until vegetables are tender. Toss about half way through baking time.
In a medium sized pot, bring 3 cups water, salt, garlic, pepper, and olive oil to a boil. Stir in farro. Reduce heat to low, cover, and allow to simmer for 25-35 minutes, or until liquid is absorbed.
In a large bowl, toss together farro with parsley, basil, thyme, and rosemary.
Cut chicken into slices or bite size chunks. Stir, with it's juices, into farro mixture.
Stir vegetables and remaining vinaigrette into farro and chicken mixture.