This delicious dish is packed with Mediterranean flavors, a complete meal in one.
QUICK TIP! Soak farro in enough water to cover (and a splash of lemon juice or vinegar to be even more effective) for several hours or overnight. Soaking also reduces cooking time and lends a more even texture to the cooked grain.
- 1 chicken breast
- 1/2 cup farro
- 1 cup chicken broth
- Juice of 1 lemon
- 1 tablespoon red wine vinegar
- Pinch sea salt
- 1 handful cherry tomatoes
- 1/4 cup English peas
- 1/4 cup crumbled feta cheese
- 1 teaspoon chopped fresh dill
- 1 tablespoon minced red onion
Poach or boil chicken breast in water or broth until thoroughly cooked. Allow to cool slightly. Shred using two forks and set aside. Meanwhile, bring the farro and chicken broth to a boil in a small saucepan. Cover and cook until the farro is fluffy and the broth is absorbed, about 12 minutes. Immediately transfer farro to a bowl and drizzle with half of the lemon juice, vinegar, and salt, stirring for farro to absorb. Add cherry tomatoes, English peas, feta, fresh dill, and red onion. Toss to combine. Add chicken and remaining lemon juice and toss once more. Taste and season accordingly. Serve warm, at room temperature, or chilled — your preference!
Cara Greenstein celebrates intentional and exceptional cuisine in her award-winning food and lifestyle blog, Caramelized, which offers recipes and restaurant reviews, food-focused travel itineraries, and endless tablescape tips. Follow @cara_melized on Instagram for daily inspiration and bookmark her recipes at Caramelizedblog.com.