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Tuscan Chicken and Farro Skillet with Roasted Vegetables
Created by: Howcan Team
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup farro
- 2 cups chicken broth
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 red onion, sliced
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
- Fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the sliced bell peppers, zucchini, and red onion with 2 tablespoons of olive oil, minced garlic, dried oregano, dried thyme, salt, and black pepper. Spread the vegetables in a single layer on a baking sheet and roast in the preheated oven for 20-25 minutes, or until tender and slightly caramelized.
- While the vegetables are roasting, cook the farro according to package instructions using chicken broth for added flavor.
- In a large skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Season the chicken breasts with salt and pepper, then add them to the skillet. Cook for 6-7 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Once the farro and vegetables are done, add them to the skillet with any remaining juices from the roasted vegetables. Stir to combine and heat through.
- Return the cooked chicken to the skillet, nestling it into the farro and vegetable mixture. Sprinkle the grated Parmesan cheese over the top.
- Garnish with fresh parsley and serve the Tuscan Chicken and Farro Skillet with Roasted Vegetables hot, straight from the skillet.
The Tuscan Chicken and Farro Skillet with roasted vegetables is a hearty and flavorful dish that originated in the Tuscan region of Italy. This rustic one-pan meal combines tender chicken, nutty farro, and a medley of roasted vegetables, creating a satisfying and wholesome dish. Renowned chefs in Tuscany, such as Fabio Picchi of Cibrèo in Florence, have perfected this dish, infusing it with the rich flavors of the region. The key to this dish lies in the quality of the ingredients, particularly the use of fresh, seasonal vegetables and aromatic herbs like rosemary and thyme. Today, the best versions of this dish can be found in authentic Tuscan trattorias and farm-to-table restaurants, where local, organic produce is celebrated. The roasted vegetables, including bell peppers, zucchini, and cherry tomatoes, add a delightful sweetness and depth to the dish, complementing the savory chicken and earthy farro. For a twist on the traditional recipe, some chefs may incorporate sun-dried tomatoes or olives for an extra burst of flavor. The dish can also be adapted to include other grains such as quinoa or barley, offering a versatile and customizable option for those seeking a healthier alternative. Whether enjoyed in the rolling hills of Tuscany or recreated at home, the Tuscan Chicken and Farro Skillet with roasted vegetables is a timeless and comforting culinary delight.
55 min
4
450 calories
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