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Beet Farro and Goat Cheese Salad with Chicken
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Servings:
4
Author:
Prep Time:
5 minutes
Cook Time:
30 minutes
Total Time:
35 minutes
Course:
Main Course
Cuisine:
American
Keywords:
chicken
Beets
goat cheese
farro
🧂 Ingredients
1 cup
Farro
(about 180 grams)
½ tbsp
Extra Virgin Olive Oil
¼ tsp
Black Pepper
¼ tsp
Garlic Powder
2½ cups
Water
1 tsp
Reduced Sodium Chicken Base
14 oz
Boneless, Skinless, Chicken Breast
¼ tsp
Black Pepper
¼ tsp
Garlic Powder
1 tbsp
Extra Virgin Olive Oil
1 can
Beets, canned
diced, (about 1, 15 oz can)
4 cups
Arugula
(about 140 grams)
¼ cup
Goat Cheese
(about 40 grams)
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Instructions
1
Heat a medium saucepot to medium heat, once the pan is hot add the oil to the
pot.
2
Add the farro to the saucepot, and cook in the oil for about 2 minutes, tossing
in the oil. This toasts the farro slightly and adds to the extra flavor!
3
After 2 minutes add the water and chicken base to the farro. (If you do not have
the chicken base, you can substitute chicken stock instead of the chicken base
and water.)
4
Bring the farro and water to a boil, season with black pepper and garlic powder,
then cook at a simmer for 20-25 minutes until all water has been absorbed by the
farro.
5
While the farro is cooking work on your chicken:
Heat a stovetop pan with a lid to medium heat, while the pan is heating season
the chicken breast on both sides, with black pepper and garlic powder. Once the
pan is hot, add 1 tbsp oil to the pan.
6
Place the chicken immediately in the pan, leave it there on medium heat for 2
minutes, then flip to the other side and cook for an additional 2 minutes.
7
Both sides should start to become golden brown, but the center will still look
uncooked…If not, give each side another minute…your pan wasn’t hot enough. Then
turn the heat to low and cover the chicken with a lid. Let it cook for
about 7 minutes, then flip and cover again for another 7 minutes on the other
side.
This is based on 2, 7 oz breasts if using another size breast, I always
recommend cooking for 1 minute per oz per side once covered.
8
After 7 minutes on each side covered, the chicken should be done. But this does
depend on the size of the chicken breast…again these times are based on a 7 oz
breasts.
It is always best to check the internal temperature of the chicken before
serving.
9
Once the chicken is done remove the chicken from the pan, saving the juices from
the chicken in the pan. Allow the chicken to rest while you cook the remaining
ingredients.
10
By now your farro should be done. Pour your cooked farro into the pan you just
cooked the chicken in, with the juices. Add your diced beets, and arugula to the
pan. Stir the beets, faro, and arugula together until the arugula has wilted.
This will only take a few minutes.
11
Plate your farro mixture
12
Slice your chicken breast into bite-sized pieces, and place the chicken on top
of your farro.
13
Then sprinkle a little goat cheese on top. Do this by scrapping your goat cheese
with a fork over top of your plate. Serve and Enjoy!
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