Quick Farro with Chicken

Here’s my go-to farro with chicken recipe, combining tender grains, juicy pieces of chicken, and fresh vegetables all tossed in a light lemon dressing.

This dish has become my family’s favorite weeknight dinner option. I often make extra because everyone loves taking the leftovers for lunch the next day. Nothing better than a filling grain bowl to power you through the afternoon, right?

What Kind of Farro Should I Use?

You’ll typically find three types of farro at the store: pearled, semi-pearled, and whole. For this recipe, pearled farro is your best bet since it cooks the fastest (usually in about 20-25 minutes) and doesn’t require pre-soaking. Semi-pearled takes a bit longer to cook, but it’ll work just fine if that’s what you have on hand. Whole farro, while more nutritious, needs to be soaked overnight and takes much longer to cook, so I’d save that for when you have more time. Just check your package instructions since cooking times can vary between brands – you’ll know it’s done when the grains are tender but still have a slight chew to them.

Options for Substitutions

This recipe is pretty adaptable and you can make several swaps based on what you have in your kitchen:

• Farro: If you can’t find farro, you can use barley, quinoa, or even brown rice. Keep in mind that cooking times might vary – quinoa cooks faster (about 15-20 minutes), while barley might take a bit longer than farro.
• Ground chicken breast: Ground turkey breast works perfectly here, or you could use lean ground beef if you prefer. For a vegetarian version, try crumbled firm tofu or plant-based ground meat alternatives.
• Shallots: Regular yellow or red onions work fine – use about 1 medium onion to replace the shallots. They’ll give you a similar flavor profile.
• Fresh herbs: If you don’t have fresh basil and parsley, you can use dried versions – just use 1 tablespoon of each since dried herbs are more concentrated than fresh.
• Reduced-fat mozzarella: Feel free to swap in other mild cheeses like provolone, fontina, or even a light Swiss cheese. Regular mozzarella works too if that’s what you have.
• Zucchini: You can substitute with yellow squash, eggplant, or even mushrooms. Just cut them in similar-sized pieces for even cooking.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking farro is not rinsing it before use, which can leave you with a gritty texture – simply give it a quick rinse in a fine-mesh strainer under cold water until the water runs clear. Another common error is adding all the liquid at once and walking away – instead, start with the recommended amount of broth and check the farro’s texture after 20 minutes, adding more liquid if needed since different types of farro may require different cooking times. When it comes to the ground chicken, avoid overcrowding the pan or stirring too frequently, as this prevents proper browning and can lead to steamed, bland meat – work in batches if necessary and let the chicken develop a golden crust before breaking it up. For the best flavor development, make sure to properly brown your vegetables until they’re slightly caramelized, rather than just softened, and don’t skip the resting time after cooking which allows the farro to absorb any remaining liquid and the flavors to meld together.

What to Serve With Farro and Chicken?

This Mediterranean-inspired dish is already packed with veggies and protein, but there are some simple sides that can make it even better! A fresh arugula salad dressed with lemon juice and olive oil adds a nice peppery crunch that complements the hearty farro. You might also want to serve some crusty whole grain bread on the side to soak up the tasty tomato-based sauce. For a light starter, try serving it with some marinated olives or a small cup of vegetable soup – both options work really well with the Italian flavors in this dish.

Storage Instructions

Keep Fresh: This farro with chicken dish is perfect for meal prep! Place it in an airtight container and pop it in the fridge – it’ll stay good for up to 4 days. The flavors actually get even better after a day or two as everything mingles together.

Freeze: Want to save some for later? This dish freezes really well. Just portion it into freezer-safe containers and it’ll keep for up to 3 months. I like to divide it into individual portions for easy grab-and-go meals.

Reheat: When you’re ready to eat, warm it up in the microwave for 2-3 minutes, stirring halfway through. You can also heat it in a pan on the stove over medium heat – just add a splash of chicken broth if it seems a bit dry. The farro might absorb more liquid while storing, so don’t be afraid to add a little extra broth when reheating.

Preparation Time	15-20 minutes
Cooking Time	40-50 minutes
Total Time	55-70 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 70-80 g
• Fat: 30-35 g
• Carbohydrates: 80-90 g

Ingredients

• 2 cups zucchini, diced (around 2 small or 1 large)
• 1.5 cups chopped red bell pepper (about 1 pepper)
• 1.5 cups sliced shallots (approximately 3 large)
• Olive oil spray
• 1 pound ground chicken breast (fat-free)
• 1 cup uncooked farro
• 2 cups chicken broth
• 14.5 oz can diced tomatoes
• 1/4 cup fresh basil
• 1/4 cup fresh parsley
• 3 oz reduced-fat mozzarella
• 1 teaspoon kosher salt
• 1 teaspoon italian herbs
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano

Step 1: Prepare the Spice Mixture and Farro

Start by combining all of your spices together to form a spice mixture and set it aside.

Next, rinse the farro in a colander or strainer to remove any debris.

Add the rinsed farro to a small saucepan and cover it with chicken broth.

Bring this mixture to a boil, then reduce the heat to a simmer.

Let it simmer for about 25 minutes until the farro is tender and the liquid is absorbed.

Step 2: Prepare the Vegetables

While the farro is cooking, chop the zucchini and pepper into small pieces and slice the shallots thinly.

Preheat a large skillet over medium-high heat.

Spray the skillet with olive oil spray, then add the chopped vegetables.

Sprinkle them with 2 teaspoons of the spice blend you prepared earlier.

Cook the vegetables over medium-high heat for about 10 minutes, tossing frequently to ensure even cooking.

Once done, remove the vegetables from the pan and set them aside in a bowl.

Step 3: Cook the Ground Chicken

In the same skillet, add more olive oil spray and the ground chicken.

Sprinkle 3 teaspoons of the spice mixture over the chicken.

Break the meat apart with a wooden spoon, cooking it until no longer pink.

Add the diced tomatoes with their juices to the skillet and let the mixture simmer for about 5 minutes to develop flavors.

Step 4: Combine Ingredients

Once the chicken and tomato mixture is ready, add the cooked farro and the reserved cooked vegetables.

Stir everything together until well combined.

Incorporate the chopped herbs into the mixture, and taste for seasoning.

Add any remaining spice mixture as desired, or save the extra spice blend for use in another recipe.

Step 5: Finish with Cheese

Top the mixture with mozzarella cheese, then cover the skillet with a lid to let the cheese melt.

Once the cheese has melted to your liking, remove from heat and serve immediately.

Enjoy your delicious, seasoned farro and chicken dish!