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.

Recipe by:

Cook Times

Active Prep20

Hands-On Cook30

Hands-Off Cook0

Passive0

Total Time50

Recipe Serving Size10

Cooking Tools Required

Cutting board, Measuring cups and spoons, Meat Thermometer, Mixing bowls, Saucepan, Saute pan, Sharp Knives

Ingredients

2 cup pearled farro
2 teaspoon Kosher salt
1 tablespoon extra virgin olive oil
1 pound zucchini for 10 servings 2 medium dice
1 red bell pepper medium chopped
8 ounce white mushroom quartered
1 onion sliced
4 clove garlic roughly chopped
1 teaspoon Kosher salt
¼ teaspoon freshly ground black pepper
4 pound boneless skinless chicken breast for 10 servings about 10 medium
4 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon ground cumin
1 tablespoon extra virgin olive oil 2 tablespoons if using 2 pans

For the creamy cilantro sauce:

4 tablespoon fromage blanc OR sub full-fat Greek yogurt
2 clove garlic minced
4 tablespoon fresh cilantro chopped
4 tablespoon extra virgin olive oil
1/4 teaspoon Kosher salt
water to thin sauce if needed

For the dressing:

1½ tablespoon honey
2 tablespoon white wine vinegar
½ teaspoon crushed 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.

Nutrition