Grilled Rosemary Chicken and Farro Risotto

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Hello people! As promised, I am sharing a deeeeeeeeelicious recipe with you today!

Grilled Rosemary Chicken and Farro Risotto Recipe

You guys, I am so excited about this Grilled Rosemary Chicken and Farro Risotto. I made it twice for us this past week – it’s THAT good.

Grilled Rosemary Chicken and Farro Risotto Recipe

As someone who gets very bored from simple grilled chicken breasts, I can promise you that this chicken is PACKED with flavor from the rosemary-garlic marinade.

Grilled Rosemary Chicken and Farro Risotto Recipe

Plus, the flavors in the chicken pair perfectly with the risotto. This farro risotto is healthier than traditional recipes because I used a whole grain as a base and it’s not swimming in butter and cheese.

But don’t worry – it still tastes incredibly indulgent.

Grilled Rosemary Chicken and Farro Risotto Recipe

Fresh thyme and rosemary are crucial in this dish – don’t reach for the dried stuff.

I KNOW you guys are going to love this one!

 

Grilled Rosemary Chicken and Farro Risotto
 
Prep time
Cook time
Total time
 
Serves: 4-5
Ingredients
Grilled Rosemary Chicken
  • 4-5 Tablespoons extra-virgin olive oil, divided
  • 1 Tablespoon chopped fresh rosemary
  • 1 Tablespoon lemon juice
  • 5 large garlic cloves, minced and divided
  • 1 lb. skinless, boneless chicken breasts, cut into cutlets
  • Salt and Pepper
Farro Risotto
  • 1¾ cups finely chopped onion
  • 1 Tablespoon chopped fresh thyme
  • 1.5 cups uncooked pearled farro
  • ½ cup dry white wine
  • 3 cups low-sodium chicken stock
  • 3 cups kale, stemmed and sliced
  • ⅓ cup grated parmesan cheese
  • 2 Tablespoons fresh parsley, chopped
Instructions
Grilled Rosemary Chicken
  1. In a large dish combine the 3 Tablespoons olive oil, rosemary, lemon juice, and 4 cloves of garlic. Marinate the chicken in the oil-rosemary mixture for at least 30 minutes, and up to 8 hours.
  2. Remove chicken from marinade and sprinkle with salt and pepper. Heat a grill pan over medium-high heat. Add chicken to pan; cook 4-5 minutes on each side or until done (depending on thickness of each piece). Place cooked chicken on a cutting board; let stand 5 minutes. Cut into thin slices. Cover loosely with tin foil to keep warm until the risotto is cooked.
Farro Risotto
  1. While the chicken is marinating, heat a large pot over medium-low heat. Add 1 Tablespoon of olive oil to the pan. Once hot, add the onions and thyme. Saute for 4 minutes, until soft. Add ½ Tablespoon more of the oil and add the remaining garlic to the pan. Saute for 30 seconds, then add the farro. Cook for 1 additional minute, stirring constantly.
  2. Add the white wine to the pot and deglaze the bottom, scraping up any brown bits. Stir in 1 cup of the chicken stock and cook 5 minutes or until liquid is nearly absorbed, stirring frequently. Add remaining stock mixture, ½ cup at a time, stirring frequently until liquid is absorbed before adding more (about 30 more minutes).
  3. Stir in the kale and cook for 2 minutes, until wilted. Remove pan from heat and stir in Parmesan cheese and ¼ teaspoon pepper.
  4. Serve the chicken over the farro risotto and sprinkle with chopped parsley.
Notes
Recipe adapted from Cooking Light
 

Grilled Rosemary Chicken and Farro Risotto ll www.littlechefbigappetite.com

10 Comments

  • Liz @ The Clean Eating Couple
    November 11, 2015 - 6:36 pm | Permalink

    This looks SO delicious!! I love farro… it is such an underrated/underused grain!

    • Rachel (littlechefbigappetite)
      November 11, 2015 - 8:41 pm | Permalink

      Soooo agree, Liz! I LOVE it! Move over Quinoa!

  • Kristen @ A Mind Full Mom
    November 12, 2015 - 8:31 am | Permalink

    Oh my goodness–I love risotto and must try with farro. This looks incredible!

    • Rachel (littlechefbigappetite)
      November 12, 2015 - 1:41 pm | Permalink

      Kristen, it’s SOO good with farro!

  • Dani @ Dani California Cooks
    November 12, 2015 - 1:10 pm | Permalink

    love love love the onion to risotto ratio. farro isn’t g-free unfortunately, but i know I would love the texture if it was.

    • Rachel (littlechefbigappetite)
      November 12, 2015 - 1:41 pm | Permalink

      I know, bummer! Sorry Dani 🙁

  • Tim
    November 18, 2015 - 5:38 pm | Permalink

    Just made the farro risotto tonight. It is so easy to make and delicious. Five stars to the little chef!

    • Rachel (littlechefbigappetite)
      November 19, 2015 - 9:37 am | Permalink

      Yay! So glad you liked it Dad! 😉 I learned from the best! XO

  • Caroline Kiritsy
    January 14, 2016 - 6:35 pm | Permalink

    Made this tonight, Rach! So delicious and so filling. Will be added to our dinner rotation! 😋

    • Rachel (littlechefbigappetite)
      January 14, 2016 - 9:31 pm | Permalink

      YAYYYYYY! That makes me so happy to hear! The leftovers are great, too so I hope you made extras 🙂 XO

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