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.
4tablespoonpickled Peruvian peppersOR sub pickled sweet peppers
4poundboneless skinless chicken breastfor 10 servings about 10 medium
1tablespoonextra virgin olive oil2 tablespoons if using 2 pans
For the creamy cilantro sauce:
4tablespoonfromage blancOR sub full-fat Greek yogurt
4tablespoonextra virgin olive oil
waterto thin sauce if needed
For the dressing:
2 tablespoonwhite wine vinegar
½teaspoonred pepper flakes
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 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, and add to the pot of farrow along with the arugula. Stir well to combine. Adjust seasonings.
Plate farro, then top with sliced chicken breast and creamy cilantro sauce.
Heat in microwave on medium-high power until heated through.