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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.
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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.
