In order to bring you the best organic produce, some ingredients may differ from those depicted.
Pan-cooked chicken with baby broccoli and warm Tuscan farro salad
Soy-Free, Mediterranean, Diabetes-Friendly, Protein Plus
2 Servings, 690 Calories/Serving
With nutty farro, crunchy pistachios, crisp radishes, and succulent chicken, this gorgeous salad rocks the Mediterranean diet.
In your bag
- ¾ cup farro
- Chicken options:
- 2 organic boneless skinless chicken breasts (about 6 ounces each)
- 2 to 4 organic boneless skinless chicken thighs (about 10 ounces total)
- 1 bunch organic baby broccoli
- 3 ounces organic grape or cherry tomatoes
- 1 or 2 organic radishes (about 2 ounces total)
- 3 tablespoons dry-roasted pistachios
- 3 tablespoons grated Parmesan
- 4 or 5 sprigs organic fresh mint
- Sunbasket honey-mustard vinaigrette base (apple cider vinegar - honey - Dijon mustard)
Nutrition per serving
Calories 690, Total Fat 30g (38% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 135mg (45% DV), Sodium 340mg (15% DV), Total Carb. 48g (17% DV), Fiber 11g (39% DV), Total Sugars 10g (Incl. 4g Added Sugars, 8% DV), Protein 55g
Contains: Milk, Tree Nuts (pistachio), Wheat
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Wash produce before use
Cook the farro
In a medium sauce pot, combine the farro and 2¼ cups [4½ cups] lightly salted water. Bring to a boil, reduce to a simmer, and cook until the grains are tender, 12 to 15 minutes. Drain the farro, then return to the pot and cover to keep warm. Meanwhile, start preparing the rest of the meal.
Prep and cook the chicken
- Pat the chicken dry with a paper towel; season generously with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the chicken and cook, turning occasionally, until lightly browned and cooked through, 3 to 4 minutes per side for thighs, 4 to 6 minutes per side for breasts. Transfer to a plate. Do not clean the pan. While the chicken is cooking and resting, prepare the broccoli.
Prep and cook the broccoli
- Trim the root ends from the baby broccoli.
In the same pan used for the chicken, if dry, add 1 to 2 teaspoons oil. Warm over medium-high heat until hot but not smoking. Add the broccoli, season with salt and pepper, and cook, turning once, until lightly browned and crisp-tender, 5 to 7 minutes. Transfer to a plate. Meanwhile, prepare the remaining ingredients and the farro salad.
Prep the remaining ingredients; make the farro salad
- Cut the tomatoes in half.
- Cut the radishes in half, then cut the halves into thin half-moons.
- Coarsely chop the pistachios. Alternatively, using the bottom of a bowl or cup, lightly crush the pistachios.
- Set aside half the Parmesan for serving.
- Strip the mint leaves from the stems; coarsely tear the leaves.
In a small bowl, stir together the honey-mustard vinaigrette base and 2 tablespoons [¼ cup] oil.
In a large bowl, stir together the farro, tomatoes, radishes, pistachios, half the Parmesan, and as much vinaigrette as you like (set aside any remaining vinaigrette for serving). Stir in the mint and season to taste with salt and pepper.
Transfer the farro salad to individual plates and top with the broccoli and chicken. Sprinkle with the remaining Parmesan and serve any remaining vinaigrette on the side.
- Measure the water for the farro.
- Lightly crush the pistachios.
- Strip and tear the mint leaves.
- Make the vinaigrette.
- Assemble the farro salad.