Rating: 3 stars
28 Ratings
  • 5 star values: 6
  • 4 star values: 6
  • 3 star values: 5
  • 2 star values: 7
  • 1 star values: 4
Dawn Perry

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Credit: José Picayo

Recipe Summary

hands-on:
40 mins
total:
1 hr
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 400° F. Cook the farro in a large pot of boiling salted water until tender, 20 to 30 minutes. Drain and transfer to a large bowl.

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  • Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the chicken with the lemon zest and ¼ teaspoon each salt and pepper. Brown the chicken in batches, 4 to 6 minutes per side. Transfer to a rimmed baking sheet; reserve the skillet. Roast the chicken until a thermometer inserted in the thickest part of a thigh registers 165° F, 18 to 22 minutes.

  • Add the asparagus to the drippings in the skillet and cook over medium-high heat, tossing occasionally, until just tender, 3 to 5 minutes. Transfer the asparagus to the bowl with the farro, along with the radishes, Feta, lemon juice, mint leaves, the remaining tablespoon of oil, and ¼ teaspoon each salt and pepper; toss to combine. Serve the chicken with the farro salad.

Nutrition Facts

659 calories; fat 36g; saturated fat 11g; cholesterol 159mg; sodium 968mg; protein 48g; carbohydrates 37g; sugars 4g; fiber 6g; iron 5mg; calcium 146mg.
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