Sun-dried Tomato Farro Chicken Bake

Name: Sun-dried Tomato Farro Chicken Bake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1/4 cup extra virgin olive oil + 2 tbsps. olive oil, (divided); 2 tablespoons balsamic vinegar; 2 teaspoons oregano; 2 teaspoons paprika; 1/4 teaspoon salt; 1/8 teaspoon black pepper; 1 cup uncooked farro (rinsed and drained); 1 1/2 cups chicken broth; 4 cloves garlic (minced); 1/4 cup red onion (diced); 2 cups fresh spinach; 3/4 cup sun-dried tomatoes (drained and sliced); 1/2 cup kalamata olives (pitted); 1 pound boneless (skinless chicken breasts); juice of 1/2 of a lemon plus 4 lemon slices; 1/2 cup feta cheese (crumbled {extra feta cheese for garnish})

My Sun-dried Tomato Farro Chicken Bake is the perfect hearty weeknight meal or a beautiful dish for a special occasion. Chicken breasts are mixed with vegetables, warm spices, sun-dried tomatoes, olives, lemon juice and farro. This comforting one pot meal is filling with delicious warm flavors the whole family will enjoy.

Prep20 min
Cook30 min
Total50 min
Makes4 servings
Calories597

Ingredients

4 servings

1/4 cup extra virgin olive oil + 2 tbsps. olive oil, (divided)
2 tablespoons balsamic vinegar
2 teaspoons oregano
2 teaspoons paprika
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup uncooked farro (rinsed and drained)
1 1/2 cups chicken broth
4 cloves garlic (minced)
1/4 cup red onion (diced)
2 cups fresh spinach
3/4 cup sun-dried tomatoes (drained and sliced)
1/2 cup kalamata olives (pitted)
1 pound boneless (skinless chicken breasts)
juice of 1/2 of a lemon plus 4 lemon slices
1/2 cup feta cheese (crumbled {extra feta cheese for garnish})

Method

1
Preheat the oven to 400 degrees F.In a large mixing bowl place the chicken breasts.
2
In a small bowl combine the 1/4 cup olive oil, balsamic, paprika, oregano, salt and pepper and whisk to mix well. Pour the olive oil mixture over the chicken breasts and use your hands to work it into the chicken breasts.
3
In a dutch oven or large skillet heat the remaining 2 tbsps. olive oil over medium high heat. Add the chicken and brown both sides for about 3-4 minutes. Remove the chicken and set aside.
4
In the same dutch oven add the farro and the broth. Add in the garlic, red onion, spinach, sun-dried tomatoes, olives and the chicken breasts on top.
5
Add the juice of 1/2 of a lemon and lemon slices {the lemon slices are optional}. Sprinkle feta cheese over the chicken.
6
Place the dutch oven or large oven safe skillet into the oven and bake for 25 minutes or until the chicken is cooked through and the farro is soft.
7
Taste and add more salt and pepper as needed. Garnish with the feta cheese, fresh parsley and dill.

Notes

I like to add the chicken on top of the other ingredients because I think it cooks more evenly that way. With the lemon you do not have to add the lemon slices or you can add them after cooking to add color to the dish. I used fresh dill to garnish but if you really like dill you coud add 1 or 2 tsps. into the dish before cooking. Beans would be a nice addition to this dish- try chickpeas or white beans.