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.

asparagus with farro and grilled chicken

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.
Servings 4

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)

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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