Farro With Grilled Lemon And Garlic Chicken And Vegetables Recipe

Name: Farro With Grilled Lemon And Garlic Chicken And Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Lemons, juice and zest; 2 teaspoons Dried Oregano; 6 cloves Garlic, pressed; 2 tablespoons Kosher Salt; 1 tablespoon Ground Cumin; 1 teaspoon Ground Turmeric; 1 teaspoon Black Pepper; 1 cup Olive Oil; 3 pounds Chicken Thighs (Boneless); 4 Tomatoes; 1 Onion, thick sliced; 1 Red Bell Pepper, cut into 3-5 pieces; 2 Zucchini or Summer Squash, cut in half lengthwise; 12 ounces Buratta Cheese; 1 1/2 cups Farro; 1 tablespoon Salt; 4 cups Water

Servings: persons

2 Lemons, juice and zest
2 teaspoons Dried Oregano
6 cloves Garlic, pressed
2 tablespoons Kosher Salt
1 tablespoon Ground Cumin
1 teaspoon Ground Turmeric
1 teaspoon Black Pepper
1 cup Olive Oil
3 pounds Chicken Thighs (Boneless)
4 Tomatoes
1 Onion, thick sliced
1 Red Bell Pepper, cut into 3-5 pieces
2 Zucchini or Summer Squash, cut in half lengthwise
12 ounces Buratta Cheese
1 1/2 cups Farro
1 tablespoon Salt
4 cups Water

1
Marinade: Mix first 8 ingredients in a bowl until combined. Divide mixture, use 1/2 for chicken and vegetables and 1/2 for the farro (see directions below).
2
Chicken and Vegetables: Pat chicken dry and prep vegetables and place half of the marinade on chicken and vegetables save other half for the farro. Prepare grill or grill pan, would be ideal to have one side high heat and the other low heat. Cook chicken thighs on hot grill until nicely browned about 6-8 minutes, turning once. Transfer to cooler part of the grill or 350 F oven and cook slowly an additional 5 minutes for boneless and 10-15 minutes for bone-in chicken is cooled through and flesh is no longer pink in center.
3
Grill tomatoes cut side up, zucchini cut side down, pepper skin side down and onions flat. Cook about 5 minutes per side or until cooked. Cut into smaller pieces once cooked and serve with chicken and farro and top with buratta and some course salt if desired or an extra squeeze of lemon juice.
4
Farro: In a sauce pan (2-3 qt) bring 4 cups of water and 1 tbsp salt to boil. Add farro and cook until tender, 25-30 minutes. Drain and place in a bowl. Add half of marinade and toss until combined.

1565

kcal

Calories

120

Fat

Carbs

107

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 Lemons, juice and zest, 2 teaspoons Dried Oregano, 6 cloves Garlic, pressed, 2 tablespoons Kosher Salt, and more.

Yes, Farro With Grilled Lemon And Garlic Chicken And Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Farro With Grilled Lemon And Garlic Chicken And Vegetables

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