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Prep Time:40 minsTotal Time:40 minsServings:6Yield:6 cupsJump to Nutrition Facts
Prep Time:40 minsTotal Time:40 minsServings:6Yield:6 cups
Prep Time:40 mins
Prep Time:
40 mins
Total Time:40 mins
Total Time:
Servings:6
Servings:
6
Yield:6 cups
Yield:
6 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1cupfarro1 ½cupswater1 ¼poundsboneless, skinless chicken breast1tablespoonextra-virgin olive oil plus 1/4 cup, divided1 ¼teaspoonskosher salt, divided5tablespoonswhite-wine vinegar1teaspooncrushed red pepper½teaspoonground pepper1largered bell pepper, coarsely chopped2stalkscelery, sliced, plus 1/2 cup packed celery leaves, coarsely chopped⅓cupthinly sliced red onion½cupsliced almonds, toasted
Cook Mode(Keep screen awake)
Ingredients
1cupfarro
1 ½cupswater
1 ¼poundsboneless, skinless chicken breast
1tablespoonextra-virgin olive oil plus 1/4 cup, divided
1 ¼teaspoonskosher salt, divided
5tablespoonswhite-wine vinegar
1teaspooncrushed red pepper
½teaspoonground pepper
1largered bell pepper, coarsely chopped
2stalkscelery, sliced, plus 1/2 cup packed celery leaves, coarsely chopped
⅓cupthinly sliced red onion
½cupsliced almonds, toasted
DirectionsPreheat grill to medium-high.Toast farro in a medium saucepan over medium-high heat, shaking the pan occasionally, until very fragrant, 3 to 4 minutes. Add water and bring to a boil over high heat. Reduce heat to maintain a simmer, cover and cook until tender, 15 to 17 minutes. Drain and rinse under cold water until cool.Meanwhile, cut chicken in half or thirds horizontally so the pieces are no more than 1/2 inch thick. Brush with 1 tablespoon oil and season with 1/4 teaspoon salt. Grill the chicken, flipping once, until an instant-read thermometer inserted in the thickest part registers 165 degrees F, about 7 minutes total. Transfer the chicken to a clean cutting board and let cool for 5 minutes. Slice the chicken.Whisk vinegar, crushed red pepper and ground pepper with the remaining 1/4 cup oil and 1 teaspoon salt in a large bowl. Add bell pepper, celery, celery leaves, onion, the farro and the chicken; stir to combine.Just before serving, sprinkle with almonds.TipsTo make ahead: Prepare through Step 4 and refrigerate for up to 1 day.Originally appeared: EatingWell Magazine, June 2020
Directions
Preheat grill to medium-high.Toast farro in a medium saucepan over medium-high heat, shaking the pan occasionally, until very fragrant, 3 to 4 minutes. Add water and bring to a boil over high heat. Reduce heat to maintain a simmer, cover and cook until tender, 15 to 17 minutes. Drain and rinse under cold water until cool.Meanwhile, cut chicken in half or thirds horizontally so the pieces are no more than 1/2 inch thick. Brush with 1 tablespoon oil and season with 1/4 teaspoon salt. Grill the chicken, flipping once, until an instant-read thermometer inserted in the thickest part registers 165 degrees F, about 7 minutes total. Transfer the chicken to a clean cutting board and let cool for 5 minutes. Slice the chicken.Whisk vinegar, crushed red pepper and ground pepper with the remaining 1/4 cup oil and 1 teaspoon salt in a large bowl. Add bell pepper, celery, celery leaves, onion, the farro and the chicken; stir to combine.Just before serving, sprinkle with almonds.TipsTo make ahead: Prepare through Step 4 and refrigerate for up to 1 day.
Preheat grill to medium-high.
Toast farro in a medium saucepan over medium-high heat, shaking the pan occasionally, until very fragrant, 3 to 4 minutes. Add water and bring to a boil over high heat. Reduce heat to maintain a simmer, cover and cook until tender, 15 to 17 minutes. Drain and rinse under cold water until cool.
Meanwhile, cut chicken in half or thirds horizontally so the pieces are no more than 1/2 inch thick. Brush with 1 tablespoon oil and season with 1/4 teaspoon salt. Grill the chicken, flipping once, until an instant-read thermometer inserted in the thickest part registers 165 degrees F, about 7 minutes total. Transfer the chicken to a clean cutting board and let cool for 5 minutes. Slice the chicken.
Whisk vinegar, crushed red pepper and ground pepper with the remaining 1/4 cup oil and 1 teaspoon salt in a large bowl. Add bell pepper, celery, celery leaves, onion, the farro and the chicken; stir to combine.
Just before serving, sprinkle with almonds.
Tips
To make ahead: Prepare through Step 4 and refrigerate for up to 1 day.
Originally appeared: EatingWell Magazine, June 2020
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Nutrition Facts(per serving)378Calories19gFat28gCarbs25gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
