Italian Chicken, Farro and Vegetable Skillet is a perfectly well-rounded meal: this dish is packed with protein from ground chicken breast, hearty and satisfying vegetables, and whole grains from farro. It's even topped with delicious, melty cheese. I mean, there's really not much to dislike here, and this dish couldn't be easier to make. Packed with flavor and nutrients, this dish makes eating healthy also delicious.
Course dinner, lunch, main course
Cuisine greek
Keyword greek skillet, ground chicken
Prep Time 5 minutesminutes
Cook Time 35 minutesminutes
Servings 4
Calories 393kcal
Author Steph
Equipment
large skillet or frying pan
small saucepan
Ingredients
2cupszucchinichopped, about 2 small zucchini or 1 large
1.5cupsred bell pepperchopped, about 1 pepper
1.5cupsshallotssliced, about 3 large shallots
olive oil spray
1lbfat free ground chicken breast
1cupfarrodry, uncooked
2cupschicken broth
14.5ozdiced tomatoescanned
1/4cupbasilfresh
1/4cupparsleyfresh
3ozlight mozzarella
Spice Mix
1tspkosher salt
1tspItalian seasoning
1tspgarlic powder
1tsp paprika
1/2tsponion powder
1/2tsporegano
Instructions
Combine all of the spices together to form the spice mixture.
Rinse the farro in a colander or strainer. Add the farro to a small saucepan with the chicken broth.
Bring this mixture to a boil, and then reduce to simmer. Simmer for 25 minutes or until the farro is tender and the liquid is absorbed.
While the farro cooks, chop the zucchini and the pepper, and slice the shallots.
Preheat a large skillet over medium high heat.
Spray olive oil spray, and then add the zucchini, pepper, and onion.
Season with 2 teaspoons of the spice blend.
Cook the vegetables over medium high heat for 10 minutes, tossing frequently.
Remove the vegetables from the pan and place them in a bowl to the side.
In the same skillet, add more olive oil spray and the ground chicken.
Add 3 teaspoons of the spice mixture to the chicken meat, and break the meat apart with a wooden spoon.
Cook the chicken until it is no longer pink, then add the diced tomatoes with their juices.
Simmer this mixture for about 5 minutes.
Add the cooked farro and cooked reserved vegetables to the pot and stir to combine.
Stir in the chopped herbs.
Taste for seasoning, add the remaining seasoning mix if desired. Otherwise, save the reserved seasoning mix for another recipe.
Top with the mozzarella, and cover with a lid to melt the cheese.