Smoky Spiced Chicken with Creamy Cilantro Sauce with Vegetable Farro
Serving Size: 10
This delicious Mediterranean inspired dish uses smoked paprika to give the chicken a spiced smoky flavor. It also incorporates farro, an ancient grain that contains more nutrition compared to modern wheat.
4poundboneless skinless chicken breastfor 10 servings about 10 medium
4teaspoonsmoked paprika
1teaspoongarlic powder
1teaspoonground cumin
1tablespoonextra virgin olive oil2 tablespoons if using 2 pans
For the creamy cilantro sauce:
4tablespoonfromage blancOR sub full-fat Greek yogurt
2clovegarlicminced
4tablespoonfresh cilantrochopped
4tablespoonextra virgin olive oil
1/4teaspoonKosher salt
waterto thin sauce if needed
For the dressing:
1½tablespoonhoney
2 tablespoonwhite wine vinegar
½teaspooncrushed red pepper
Instructions
Bring a large pot, filled ¾ full of water to a boil. Add salt and farro. Cook uncovered 18-20 minutes or according to package directions. Drain and return farro to pot.
In a large saute pan, heat the olive oil over medium-high heat. When hot add the onions, bell peppers, mushrooms and zucchini and saute for 3 minutes. Add the garlic and saute an additional 2 minutes. Season with Kosher salt and freshly ground pepper. Add to the pot of farro.
In the same cleaned pan (and an additional large saute pan if needed), add olive oil and place over medium heat. Mix together paprika, garlic powder, and cumin. Season chicken breasts with the spice blend and cook for about 5 minutes per side or until an instant-read thermometer register 165 degrees.
Meanwhile, in a small bowl whisk together all the ingredients for the creamy cilantro sauce. Set aside.
In another small bowl whisk together all the ingredients for the dressing with the red pepper flakes, honey, and vinegar, and add to the pot of farrow. Stir well to combine. Adjust seasonings.
Keep the farro, chicken, and creamy sauce separate. When serving, plate farro, then top with sliced chicken breast and creamy cilantro sauce.
Reheating Instructions
Keep the farro, chicken, and creamy sauce separate. When serving, plate farro, then top with sliced chicken breast and creamy cilantro sauce. Heat in microwave on medium-high power until heated through.