Savory Grilled Chicken Breasts with Farro and Asparagus
This “full meal deal” recipe is fantastic for a spring dinner. Fresh asparagus, flavor-packed farro and a quick & easy savory grilled chicken breast is sure to impress any guest. Check out our how-to video for this dish then find the recipe below.
Savory Grilled Chicken Breasts with Farro and Asparagus
This “full meal deal” recipe is fantastic for a spring dinner. Fresh asparagus, flavor-packed farro and a quick & easy savory grilled chicken breast is sure to impress any guest. Check out our how-to video for this dish then find the recipe below.
Ingredients
Farro (see notes)
- 2 cups Farro Umbrian Farro — look for the Bartolini label
- 3 1/2 cups chicken stock or broth
- 1 1/2 Tbsp Sigona’s Fresh Press extra virgin olive oil
- 1/2 a yellow onion diced
- 1/2 a large stalk celery finely diced
- 1/2 a large carrot peeled and finely diced
- 1 Red Fresno chili pepper de-veined, seeded and very finely diced
Savory Grilled Chicken Breasts (see notes)
- 2 boneless skinless chicken breasts, sliced in half lengthwise
- 2 large sprigs Rosemary stripped, chopped and pressed
- 1 Tbsp Sigona’s Fresh Press extra virgin olive oil
- Salt & pepper to taste
Asparagus (see notes):
- 1 1/2 lbs. fresh local asparagus
- Large pot of boiling water
Instructions
- For the farro: In a large pot heat olive oil. Add diced onion, celery carrot and Fresno pepper and season with salt & pepper. Cook several minutes, working this mixture closely with a wooden spoon. Add the farro and work into the mixture for about a minute.
- Next add chicken stock and bring to a boil.
- Cover and reduce heat to a low simmer until tender (about 12-15 minutes). Liquid should all be absorbed and the farro should be loose and not stuck together. Serve and enjoy.
- For the chicken: Pre-heat stovetop grill to medium high temperature. Cut the two chicken breasts lengthwise as evenly as possible. Remove all the needle-like leaves from the rosemary sprigs.
- Chop and press rosemary leaves with your knife to let the highly aromatic oils be released. This will add a great flavor to the chicken breasts.
- Add olive oil, salt & pepper and rosemary to the chicken breasts and work into the meat with your hands.
- Place the chicken breasts on hot grill for about 2 1/2- 3 minutes on each side. Remove and serve.
- For the asparagus: Cut off and discard about 1 1/2 inches of the bottom of the asparagus. Cook’s note: The asparagus will continue to cook once it is out of the pot. This is why I serve immediately. If I plan to use it later, I’ll place it in an ice bath to instantly stop the cooking. I like to eat asparagus firm to be able to taste the sweet, fresh flavor of fresh local asparagus.
- If chilled, just before you’re ready to sit down for dinner, place asparagus in a pot of rapidly boiling water for about 2 minutes. Remove and serve immediately.
Video
Notes
Farro: If making this entire meal, we suggest you start the farro first as it takes the longest to prepare. This recipe will yield about 9 or 10 half-cup servings and is satisfying as a leftover, served hot (as we are with this recipe) or cold as a great accompaniment to a salad.
Asparagus: No one likes mushy asparagus so be sure not to overcook the spears. It’ll help if you prepare this last.
Chicken: We recommend starting the chicken second so all the dishes finish at the same time.
Sigona’s olive oils and balsamics are available in our markets and online at www.sigonas.com.
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