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!
The whole family will love this healthy Grilled Rosemary Chicken and Farro Risotto Recipe. The risotto is delicious enough to eat on its own!
- 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
- 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
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 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.
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).
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.
Serve the chicken over the farro risotto and sprinkle with chopped parsley.
Recipe adapted from Cooking Light
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