Tuscan Chicken
Tuscan Chicken is grilled marinated chicken breasts smothered with vegetables and a balsamic mixture, all on top of a pile of perfectly cooked farro.
Servings: 4
Calories: 504kcal
Ingredients
- 6 ounces raw farro, cooked (will yield about 2 cups)
Balsamic Mixture
- 1 cup (255 g) balsamic vinegar
- ¼ cup (85 g) honey
- 1 tablespoon olive oil
- salt and pepper, to taste
Chicken
- 4 boneless skinless chicken breasts, pounded to about ½-inch thickness if they are thick
- ½ cup (106 g) extra virgin olive oil
- 2 tablespoons shallot, minced
- 2 tablespoons lemon juice
- 2 tablespoons red wine vinegar
- ½ tablespoon Dijon mustard
- 1 teaspoon kosher salt
- ½ teaspoon pepper
Vegetable Mixture
- 2 cups cherry tomatoes, sliced
- 1 can (14 ounces) artichoke hearts, chopped
- 1 teaspoon capers, drained and rinsed
Instructions
Balsamic Mixture
- In a medium bowl, whisk together balsamic vinegar, honey, oil, salt, and pepper. Set aside.
Chicken
- In a large bowl, mix together the oil, shallots, lemon juice, red wine vinegar, mustard, salt, and pepper.
- Add the chicken and let marinate for 15-20 minutes. (Up to 2 hours but no longer or chicken with toughen.)
- After the chicken has had time to marinate, heat a skillet to medium-high heat and add the chicken. Cook about 3-5 minutes on each side or until the chicken is cooked through (internal temperature of 165°F).
- Remove the chicken from the skillet and place on a plate. Tent with foil to keep warm.
Vegetable Mixture
- To the same skillet, add the grape tomatoes, artichoke hearts, capers, and balsamic mixture.
- Cook the ingredients for 20-30 seconds.
Assembly
- Mound the cooked farro onto the center of a serving dish.
- Top with the chicken, then the veggies mixture. Drizzle with any leftover balsamic mixture from the pan.
Nutrition
Calories: 504kcal