By Adina Yaakov
This flavorful, Mediterranean inspired recipe is the perfect one-pan meal. Juicy chicken roasts on a bed of farro, leafy greens, olives, and sun-dried tomatoes, soaking up a tangy balsamic and lemon marinade as it cooks. The flavors are incredibly rich and satisfying, and the best part is that it bakes together in one dish, making cleanup easy.
Ingredients
● 2 lbs. chicken breasts
● 2 cups farro
● 4 cups boiling water
● 2 tbsp chicken consommé
● 9 cloves garlic, minced (divided)
● 10 sun-dried tomatoes
● ½ cup pitted Kalamata olives
● 1 purple onion, sliced
● ½ cup lemon juice
● ½ cup balsamic vinegar
● 2 cups baby spinach or kale
● 2 tbsp salt (divided)
● ½ tsp black pepper
● Fresh parsley, for garnish
Instructions
1. Preheat the oven to 350 degrees Fahrenheit.
2. In a large bowl, combine the boiling water, chicken consommé, balsamic vinegar, lemon juice, 6 cloves of minced garlic, and 1 tablespoon of salt. Stir well, then add the farro and let it soak briefly while you prepare the chicken.
3. Sprinkle the chicken breasts with black pepper and the remaining 1 tablespoon of salt. Gently lift the skin and rub the remaining 3 cloves of minced garlic underneath.
4. Transfer the soaked farro and its liquid into a large oven-safe baking dish or sheet pan. Spread the baby spinach evenly over the farro. Place the chicken breasts on top.
5. Evenly distribute the sliced purple onion, sun dried tomatoes, and Kalamata olives around the chicken.
6. Cover the dish tightly with foil and bake for 45 minutes. Then uncover and bake for an additional 15 minutes on 450 degrees Fahrenheit until the chicken is fully cooked and slightly golden. Add a splash of water if the farro looks too dry.
7. Remove from the oven and let rest for a few minutes.
8. Garnish with fresh parsley and serve warm.