Chicken & Farro

Recipe Directions

1. For best results, take the chicken out of the refrigerator 10 minutes before starting to cook. If you skip this step, you may need to cook the chicken longer than this recipe card indicates. Preheat your oven to 425 degrees fahrenheit.
2. Cut open the package of chicken (a) and place on a plate. Season on both sides with a pinch of salt and pepper. Heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan.
3. Add the chicken to the pan and sear for 2 minutes. After 2 minutes, use tongs to flip the chicken over and sear the other side for 2 minutes. After searing, place the skillet of chicken in your 425 degree oven. Bake for 7 minutes. After 7 minutes, remove the skillet from the oven and place the chicken on a cutting board to rest.
4. Carefully wipe out the skillet you were using with paper towel or a cloth. Put the skillet back on the stovetop over medium-high heat for 1 minute. When the pan has warmed up, add the asparagus, radish and broccoli (b) to the pan. Season lightly with a pinch of salt and pepper and stir with a wooden spoon. Saute for 2 minutes, stirring occasionally.
5. After 2 minutes, turn the heat off and add the cooked farro (c), arugula (d) and pear dressing (e) to the pan. Stir. Taste and add salt and pepper if you wish.
6. Spoon the lemon & herb goat cheese sauce (f) onto your serving plates. Serve the farro & vegetable mixture on top of the sauce. Slice the chicken breast into 1/2 inch thick slices and place on top.