Hello people! As promised, I am sharing a deeeeeeeeelicious recipe with you today!
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.
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.
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.
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!
- 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
- 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
- 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.
- 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.
- 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.
- 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).
- Stir in the kale and cook for 2 minutes, until wilted. Remove pan from heat and stir in Parmesan cheese and ¼ teaspoon pepper.
- Serve the chicken over the farro risotto and sprinkle with chopped parsley.
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