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Grilled Rosemary Chicken and Farro Risotto

November 11, 2015 13 Comments

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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 with Farro Risotto | www.littlechefbigappetite.com 1

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 with Farro Risotto | www.littlechefbigappetite.com 2

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 with Farro Risotto | www.littlechefbigappetite.com 3

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 with Farro Risotto | www.littlechefbigappetite.com 4

 

Print
Grilled Rosemary Chicken and Farro Risotto
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
 

The whole family will love this healthy Grilled Rosemary Chicken and Farro Risotto Recipe. The risotto is delicious enough to eat on its own!

Course: Main Course, Side Dish
Cuisine: American
Keyword: Chicken Thighs, farro, risotto
Author: Rachel (littlechefbigappetite)
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
  • 1 3/4 cups finely chopped onion
  • 1 Tablespoon chopped fresh thyme
  • 1.5 cups uncooked pearled farro
  • 1/2 cup dry white wine
  • 3 cups low-sodium chicken stock
  • 3 cups kale, stemmed and sliced
  • 1/3 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 1/2 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, 1/2 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 1/4 teaspoon pepper.
  4. Serve the chicken over the farro risotto and sprinkle with chopped parsley.
Notes

Recipe adapted from Cooking Light

 

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Filed Under: Poultry, Side Dishes Tagged With: Chicken, farro, risotto, rosemary

Previous Post: « This Week’s Meal Plan
Next Post: Gluten-Free Peanut Butter Oatmeal Cookies with Chocolate Chips and Raisins »

Reader Interactions

Comments

  1. Liz @ The Clean Eating Couple

    November 11, 2015 at 6:36 pm

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

    Reply
    • Rachel (littlechefbigappetite)

      November 11, 2015 at 8:41 pm

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

      Reply
  2. Kristen @ A Mind Full Mom

    November 12, 2015 at 8:31 am

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

    Reply
    • Rachel (littlechefbigappetite)

      November 12, 2015 at 1:41 pm

      Kristen, it’s SOO good with farro!

      Reply
  3. Dani @ Dani California Cooks

    November 12, 2015 at 1:10 pm

    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.

    Reply
    • Rachel (littlechefbigappetite)

      November 12, 2015 at 1:41 pm

      I know, bummer! Sorry Dani 🙁

      Reply
  4. Tim

    November 18, 2015 at 5:38 pm

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

    Reply
    • Rachel (littlechefbigappetite)

      November 19, 2015 at 9:37 am

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

      Reply
  5. Caroline Kiritsy

    January 14, 2016 at 6:35 pm

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

    Reply
    • Rachel (littlechefbigappetite)

      January 14, 2016 at 9:31 pm

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

      Reply

Trackbacks

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