Lemon-Oregano Chicken with Farro Salad
By Jessica RudolphPublished on February 25, 2021
Time
45 minutes
Yield
Serves 4
Ingredients
1 ½ cups whole farro 1 ¾ teaspoons table salt, plus salt for cooking farro6 tablespoons extra-virgin olive oil, divided1 tablespoon minced fresh oregano 1 ½ teaspoons grated lemon zest plus 2 tablespoons juice¾ teaspoon pepper 4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed¼ cup thinly sliced pepperoncini, plus 1 tablespoon brine½ English cucumber, cut into 1⁄2-inch pieces1 tomato, cored and cut into 1⁄2-inch pieces2 ounces feta cheese, crumbled (1⁄2 cup)
Before You Begin
Sprinkle with chopped fresh mint before serving.
Instructions
- Bring 2 quarts water to boil in large saucepan. Add farro and 1 tablespoon salt. Return to boil; reduce heat to medium-low; and simmer until farro is tender with slight chew, 15 to 20 minutes. Drain in colander and rinse under cold water until chilled. Drain well and set aside.
- Meanwhile, combine 1 tablespoon oil, oregano, lemon zest, pepper, and salt in small bowl. Rub each chicken breast all over with 1 teaspoon oregano mixture. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook until chicken is golden brown and registering 160 degrees, about 6 minutes per side. Transfer chicken to carving board.
- Whisk pepperoncini brine, lemon juice, remaining ¼ cup oil, and remaining 2 teaspoons oregano mixture together in large bowl. Measure out and reserve 2 tablespoons dressing. Add cucumber, tomato, feta, farro, and pepperoncini to remaining dressing and toss to combine. Slice chicken ½ inch thick and serve with farro salad, drizzling chicken with reserved dressing.
Time
45 minutesYield
Serves 4Ingredients
1 ½ cups whole farro
1 ¾ teaspoons table salt, plus salt for cooking farro
6 tablespoons extra-virgin olive oil, divided
1 tablespoon minced fresh oregano
1 ½ teaspoons grated lemon zest plus 2 tablespoons juice
¾ teaspoon pepper
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
¼ cup thinly sliced pepperoncini, plus 1 tablespoon brine
½ English cucumber, cut into 1⁄2-inch pieces
1 tomato, cored and cut into 1⁄2-inch pieces
2 ounces feta cheese, crumbled (1⁄2 cup)
Ingredients
1 ½ cups whole farro
1 ¾ teaspoons table salt, plus salt for cooking farro
6 tablespoons extra-virgin olive oil, divided
1 tablespoon minced fresh oregano
1 ½ teaspoons grated lemon zest plus 2 tablespoons juice
¾ teaspoon pepper
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
¼ cup thinly sliced pepperoncini, plus 1 tablespoon brine
½ English cucumber, cut into 1⁄2-inch pieces
1 tomato, cored and cut into 1⁄2-inch pieces
2 ounces feta cheese, crumbled (1⁄2 cup)
Ingredients
1 ½ cups whole farro
1 ¾ teaspoons table salt, plus salt for cooking farro
6 tablespoons extra-virgin olive oil, divided
1 tablespoon minced fresh oregano
1 ½ teaspoons grated lemon zest plus 2 tablespoons juice
¾ teaspoon pepper
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
¼ cup thinly sliced pepperoncini, plus 1 tablespoon brine
½ English cucumber, cut into 1⁄2-inch pieces
1 tomato, cored and cut into 1⁄2-inch pieces
2 ounces feta cheese, crumbled (1⁄2 cup)
Why This Recipe Works
Nutty, chewy farro made a hearty base for this grain salad.
Before You Begin
Sprinkle with chopped fresh mint before serving.
Instructions
- Bring 2 quarts water to boil in large saucepan. Add farro and 1 tablespoon salt. Return to boil; reduce heat to medium-low; and simmer until farro is tender with slight chew, 15 to 20 minutes. Drain in colander and rinse under cold water until chilled. Drain well and set aside.
- Meanwhile, combine 1 tablespoon oil, oregano, lemon zest, pepper, and salt in small bowl. Rub each chicken breast all over with 1 teaspoon oregano mixture. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook until chicken is golden brown and registering 160 degrees, about 6 minutes per side. Transfer chicken to carving board.
- Whisk pepperoncini brine, lemon juice, remaining ¼ cup oil, and remaining 2 teaspoons oregano mixture together in large bowl. Measure out and reserve 2 tablespoons dressing. Add cucumber, tomato, feta, farro, and pepperoncini to remaining dressing and toss to combine. Slice chicken ½ inch thick and serve with farro salad, drizzling chicken with reserved dressing.
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