This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.
SMF Kitchen
@smfchicken
00:20
Prep
00:30
Cook
00:50
Total Time
Ingredients & Directions
Directions
Roasted Chicken & Fall Farro
1 tablespoon
Canola oil or high smoke point oil
1 lb
Springer Mountain Farms Boneless Skinless Breast Strips
Salt & Pepper, to taste
1 cup
Cubed butternut squash
2 cups
Cooked farro
1 teaspoon
Minced garlic
2 large handfuls
Chopped kale
2 tablespoons
Butter
1 tablespoon
Honey
2 tablespoons
Apple cider vinegar
-
Prepare farro according to package instructions. Set cooked farro aside until later.
-
Season each chicken breast with salt and black pepper on both sides.
-
Heat a medium sized cast iron pan over medium high heat, add oil to pan, and sear the chicken for about 4 minutes on each side.
-
Reduce temperature and cook until internal temperature is 165°F. Remove the chicken from the pan and rest.
-
On medium heat sear the butternut squash and season again with salt and pepper.
-
Cover the pan and reduce the heat to cook squash until fork tender.
-
Once the squash is cooked through add the farro, minced garlic, and kale.
-
Saute the ingredients on medium heat until farro begins to get slightly crispy.
-
Add the apple cider vinegar and reduce by half. Add the honey and butter to the pan and toss evenly through out.
-
Before serving slice the chicken into even pieces. Plate the sautéed farro and vegetables on a plate and finish with the chicken on top.
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
JOIN The FLOCK
Get coupons, recipes, and more
delivered straight to your inbox.
Roasted Chicken Fall Farro
SMF Kitchen
@smfchicken
00:20
Prep
00:30
Cook
00:50 Total Time
Ingredients
Directions
Roasted Chicken & Fall Farro
1 tablespoon
Canola oil or high smoke point oil
1 lb
Springer Mountain Farms Boneless Skinless Breast Strips
Salt & Pepper, to taste
1 cup
Cubed butternut squash
2 cups
Cooked farro
1 teaspoon
Minced garlic
2 large handfuls
Chopped kale
2 tablespoons
Butter
1 tablespoon
Honey
2 tablespoons
Apple cider vinegar
-
Prepare farro according to package instructions. Set cooked farro aside until later.
-
Season each chicken breast with salt and black pepper on both sides.
-
Heat a medium sized cast iron pan over medium high heat, add oil to pan, and sear the chicken for about 4 minutes on each side.
-
Reduce temperature and cook until internal temperature is 165°F. Remove the chicken from the pan and rest.
-
On medium heat sear the butternut squash and season again with salt and pepper.
-
Cover the pan and reduce the heat to cook squash until fork tender.
-
Once the squash is cooked through add the farro, minced garlic, and kale.
-
Saute the ingredients on medium heat until farro begins to get slightly crispy.
-
Add the apple cider vinegar and reduce by half. Add the honey and butter to the pan and toss evenly through out.
-
Before serving slice the chicken into even pieces. Plate the sautéed farro and vegetables on a plate and finish with the chicken on top.
