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1
in a small mixing bowl add the zest of a whole lemon and 2 cloves minced garlic.
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2
Add 2tbs oil.
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3
Add plenty of salt, pepper and dried herbs.
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4
Mix well.
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5
Marinate the Chicken:
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6
In a small sealable plastic bag combine whole chicken breast with 1/3 of the marinade.
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7
Add the simple syrup and mix the bag to coat evenly.
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8
Seal bag and let it rest in the fridge for 1 hour
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9
At this point, you'll want to add the juice of 1 whole lemon to the marinade.
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10
Marinate the Asparagus:
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11
In a tupperware container add the asparagus and half the remaining marinade
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12
Seal Tupperware and let it rest for 1 hour
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13
For the Farro (30-45 min to prep and cook):
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14
In a small mixing bowl combine the bellas and chard, coat with the remaining marinade.
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15
In a medium saucepan bring the broth to boil
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16
Add herbs or spices to taste.
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17
While the broth is heating up, Lightly oil a large pan and place on medium heat.
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18
Add Onion and saute for 5 minutes until they begin to soften.
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19
In a Grill-Pan grill the asparagus till tender and plate (in an attempt to keep warm this can be done toward the end)
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20
When the broth has started to boil, add the farro and cook on medium heat till the broth has evaporated.
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21
While the farro cooks, turn up the heat on the onions. Add the contents of the mushroom bowl and stir the pan well. Saute on medium high for 5 minutes till caramelized and well browned.
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22
When the broth has evaporated Farro should be tender but not too soggy. Add the cooked farro to the mushroom-onion pan. Add some oil and saute the faro till it has slightly browned.
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23
Preheat the oven to 450
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24
Lightly oil that grill pan and get it real hot.
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25
Sear the chicken for 5 minutes per side.
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26
pop it in the oven (make sure your pan is ovenproof) bake for 10 minutes (or until chicken is fully cooked)
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27
plate it with some daaaank garlic bread on the side. you might want a balsamic reduction to dip it in...
