Name: Garlic seared chicken and farro
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 8 oz boneless skinless chicken breast, patted dry; 1/4 cup pearled farro; 1 cup reduced-sodium chicken broth; 1 tsp extra virgin olive oil; 1/2 tsp garlic powder; 1 tsp dried thyme; 1/2 tsp salt; 1/2 tsp black pepper; 3/4 medium zucchini, diced

Nutrition

Per serving

508 calories

Protein: 62g; 48% of calories
Carbs: 42g; 32% of calories
Fat: 11g; 19% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 20 min

In a small pot, combine the farro and chicken broth. Bring to a boil over high heat, then reduce to low, cover, and simmer for 20 minutes until tender and liquid is absorbed.
While the farro simmers, season the chicken breast on both sides with garlic powder, dried thyme, half the salt, and half the black pepper.
Heat the olive oil in a 12-inch skillet over medium-high heat. Add the chicken breast and cook for 6 minutes, flip, and cook for 6 minutes more until the center is opaque. Done when opaque in the center, 165°F.
Remove the chicken to a plate to rest. In the same skillet, add the diced zucchini and the remaining salt and black pepper. Sauté for 5 minutes until tender and browned.
Stir the sautéed zucchini into the cooked farro. Slice the rested chicken breast and serve it over the farro and zucchini mixture.

Nutrition

Ingredients

Instructions

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