Italian Chicken & Farro Bowl with Pesto

Step 1

1 Cook the farro Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

Step 2

2 Prepare the ingredients Meanwhile, wash and dry the zucchini; medium dice. Place the currants in a bowl; cover with hot water. Set aside to rehydrate at least 10 minutes. Halve, peel, and thinly slice the onion. Peel and roughly chop 2 cloves of garlic. Pit and roughly chop the olives.

Step 3

3 Cook the chicken Pat the chicken dry with paper towels; place in a bowl and season with salt, pepper, and enough of the Italian seasoning to coat (you may have extra). Toss to coat. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a bowl and cover with foil to keep warm.

Step 4

4 Cook the vegetables Drain the rehydrated currants. In the pan of reserved fond, heat 1 tablespoon of olive oil on medium-high until hot. Add the diced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced onion, chopped garlic, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the verjus, chopped olives, and drained currants. Cook, stirring frequently, 30 seconds to 1 minute, or until the vegetables are softened and the liquid has cooked off. Turn off the heat.

Step 5

5 Finish the farro & serve your dish To the pot of cooked farro, add the cooked vegetables and pesto; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the cooked chicken. Enjoy!

Step 6

1 Cook the farro Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

Step 7

2 Prepare the ingredients Meanwhile, wash and dry the zucchini; medium dice. Place the currants in a bowl; cover with hot water. Set aside to rehydrate at least 10 minutes. Halve, peel, and thinly slice the onion. Peel and roughly chop 2 cloves of garlic. Pit and roughly chop the olives.

Step 8

3 Cook the chicken Pat the chicken dry with paper towels; place in a bowl and season with salt, pepper, and enough of the Italian seasoning to coat (you may have extra). Toss to coat. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a bowl and cover with foil to keep warm.

Step 9

4 Cook the vegetables Drain the rehydrated currants. In the pan of reserved fond, heat 1 tablespoon of olive oil on medium-high until hot. Add the diced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced onion, chopped garlic, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the verjus, chopped olives, and drained currants. Cook, stirring frequently, 30 seconds to 1 minute, or until the vegetables are softened and the liquid has cooked off. Turn off the heat.

Step 10

5 Finish the farro & serve your dish To the pot of cooked farro, add the cooked vegetables and pesto; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the cooked chicken. Enjoy!