Tuscan Lemon Herb Chicken with Rustic Farro

Ingredients

• 4 pieces chicken breast, boneless and skinless
• 2 tablespoons olive oil
• 1 tablespoon lemon zest, freshly grated
• 2 tablespoons lemon juice, freshly squeezed
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 1 cup farro, rinsed
• 2 cups chicken broth
• 1 cup cherry tomatoes, halved
• 1 cup baby spinach

Method

1. 01
   In a large bowl, combine the chicken breasts, olive oil, lemon zest, lemon juice, salt, pepper, minced garlic, and chopped rosemary. Toss to coat the chicken evenly. Let marinate for 15 minutes.
2. 02
   While the chicken is marinating, rinse the farro under cold water. In a medium saucepan, bring the chicken broth to a boil and add the farro. Reduce the heat to low and cover, simmering for about 25 minutes or until the farro is tender.
3. 03
   Heat a large skillet over medium-high heat. Add the marinated chicken breasts to the skillet, searing for 5-6 minutes on each side until golden brown and cooked through.
4. 04
   Remove the chicken from the skillet and let it rest on a plate. In the same skillet, add the cherry tomatoes and cook for 3-4 minutes until they begin to soften.
5. 05
   Stir in the baby spinach with the tomatoes and cook until the spinach is wilted, about 2 minutes.
6. 06
   Once the farro is cooked, drain any excess liquid and mix the farro with the tomato and spinach mixture. Adjust seasoning with salt and pepper to taste.
7. 07
   Serve the chicken breasts over a bed of the rustic farro and garnish with additional lemon zest and rosemary if desired.