Ingredients:
- 16 oz Boneless, Skinless, Chicken Thigh
- ¼ tsp Garlic Powder
- ½ tsp Lemon Pepper Seasoning
- ½ tbsp Extra Virgin Olive Oil
- ½ Red Onion sliced, (about 125 grams)
- ¾ cups Farro (about 135 grams)
- 1 tbsp Capers
- 2 cloves Fresh Garlic diced
- 2½ cups Water
- ½ tsp Reduced Sodium Chicken Base
- 1 bunch of Broccolini (about 200 grams)
- 1 Lemon
- ½ tsp Black Pepper
- ¼ tsp Garlic Powder
Instructions Lemon Chicken with Farro Broccolini:
- Start by heating a large stovetop pan to medium heat. While the pan is heating season your chicken thighs with garlic powder and lemon pepper. Once the pan is hot add the oil to the pan, then add your chicken thighs to the pan.
- Cook your chicken thighs for about 3 minutes, then flip and cook on the other side for another 3 minutes. After 3 minutes on each side, your chicken thighs should have a nice golden brown color but will not be cooked through, this is ok, you will finish cooking them later. Remove the chicken thighs from the pan and set them aside.
- In the same pan, you just cooked the chicken in, add your red onions, farro, capers, and garlic to the pan. Cook for about 3 minutes to lightly toast the farro and soak up some of those chicken juices.
- After 3 minutes add the water and chicken base. Stir everything together and turn the heat up to allow the water to come to almost boiling. Cook for 10 minutes.
- After 10 minutes give everything another stir, then place your chicken thighs in the center on top of the farro, close together but not overlapping.
- Then surround your chicken thighs with your broccolini, again placing on top of the farro, rather than mixing in. (This method will steam the broccolini and finish cooking the chicken.)
- Squeeze the juice from half of the lemon over the top of everything. Then cover with a lid and cook for 6-8 minutes.
- After 6-8 minutes your recipe should be done, the water should be absorbed by the farro, your broccolini should be tender but still have a slightly crisp, and the chicken will be cooked through. Serve with a slice of fresh lemon and enjoy!
Lemon Chicken with Farro Broccoli
Ingredients
- 16 oz Boneless, Skinless, Chicken Thigh
- ¼ tsp Garlic Powder
- ½ tsp Lemon Pepper Seasoning
- ½ tbsp Extra Virgin Olive Oil
- ½ Red Onion sliced, (about 125 grams)
- ¾ cups Farro (about 135 grams)
- 1 tbsp Capers
- 2 cloves Fresh Garlic diced
- 2½ cups Water
- ½ tsp Reduced Sodium Chicken Base
- 1 bunch Broccolini (about 200 grams)
- 1 Lemon
- ½ tsp Black Pepper
- ¼ tsp Garlic Powder
Instructions
- Start by heating a large stovetop pan to medium heat. While the pan is heating season your chicken thighs with garlic powder and lemon pepper. Once the pan is hot add the oil to the pan, then add your chicken thighs to the pan.
- Cook your chicken thighs for about 3 minutes, then flip and cook on the other side for another 3 minutes. After 3 minutes on each side, your chicken thighs should have a nice golden brown color but will not be cooked through, this is ok, you will finish cooking them later. Remove the chicken thighs from the pan and set them aside.
- In the same pan, you just cooked the chicken in, add your red onions, farro, capers, and garlic to the pan. Cook for about 3 minutes to lightly toast the farro and soak up some of those chicken juices.
- After 3 minutes add the water and chicken base. Stir everything together and turn the heat up to allow the water to come to almost boiling. Cook for 10 minutes.
- After 10 minutes give everything another stir, then place your chicken thighs in the center on top of the farro, close together but not overlapping.
- Then surround your chicken thighs with your broccolini, again placing on top of the farro, rather than mixing in. (This method will steam the broccolini and finish cooking the chicken.)
- Squeeze the juice from half of the lemon over the top of everything. Then cover with a lid and cook for 6-8 minutes.
- After 6-8 minutes your recipe should be done, the water should be absorbed by the farro, your broccolini should be tender but still have a slightly crisp, and the chicken will be cooked through. Serve with a slice of fresh lemon and enjoy!
Nutrition
Can you believe this Lemon Chicken with Farro and Broccolini is a one-pot meal? Yep, that’s right! You know I love to create one-pot meals because they are so easy to clean up. But also I love the way you are able to create some amazing flavor by cooking this way!
Macro Adjustments:
Below outlines the items in each macro group that are easily adjustable to meet your specific macros.
Fat:
The majority of fat in this recipe comes from chicken thighs and oil. I do not recommend adjusting the oil. However, if you wanted to reduce the amount of fat in this recipe you could switch the chicken thighs for chicken breast which have almost no fat. I love the thighs in this recipe as the thighs add amazing flavor to the dish!
Carbohydrates:
Farro, easily adjust the amount of farro to adjust the number of carbs. However, when making adjustments to the amount of farro, you will also want to adjust the water ratio. 3 parts water to every 1 part farro.
Protein:
Chicken thighs are a great source of protein, providing most of the protein in this recipe. You can increase the amount of protein by using more chicken thighs, however, this does mean you will be increasing the amount of fat. Therefore if tracking, you will want to keep that in mind.
Meal Prep:
Yes. This recipe can be meal prepped. This recipe will last up to 6 days in the fridge.
Freezer Friendly:
Yes, however, when you reheat this recipe you might want to add a little additional water and chicken base, or chicken stock to add moisture back into the farro. I recommend reheating this dish on the stove if possible, but a microwave will work just fine!
