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French Recipes
Herby Pan-Seared Chicken

Herby Pan-Seared Chicken

with Farro, Tomatoes, and Fresh Mozzarella

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Rated 3.4 / 4out of 7129 ratings
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What do you get when you combine herbes de Provence with mozzarella and tomato? A French and Italian fusion… Fritalian! In all seriousness, we were shocked by how much we loved this flavor combination and have a feeling you will, too.

Allergens:WheatMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Chicken Breasts

½ cup

Farro

(ContainsWheat)

1 unit

Roma Tomato

1 tablespoon

Herbs de Provence

2 tablespoon

Balsamic Vinegar

1 unit

Honey

1 unit

Shallot

4 ounce

Fresh Mozzarella Cheese

(ContainsMilk)

Not included in your delivery

1 tablespoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2510.4 kJ
Calories600 kcal
Fat29 g
Saturated Fat11 g
Carbohydrate33 g
Sugar14 g
Dietary Fiber4 g
Protein54 g
Cholesterol145 mg
Sodium349 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Pot
Small Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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1

Cook the farro: Place the farro in a medium pot with 2 cups water and a large pinch of salt. Bring to a boil, then reduce to a simmer. Cook 20-25 minutes, until tender. Drain and return to the pot.

Prep
Prep
2

Wash and dry all produce. Meanwhile, core, seed, and dice the tomato. Halve, peel, and mince 1/4 cup shallots. Cut the mozzarella into small cubes.

Butterfly the chicken
Butterfly the chicken
3

Place your hand on top of one chicken breast, and slice into the middle of the meat (parallel to the cutting board). Stop before cutting all the way through. Open the chicken up like a book. Repeat with the other chicken breast. Season on all sides with herbes de Provence, salt, and pepper.

Make the vinaigrette
Make the vinaigrette
4

In a small bowl, whisk together the shallots, balsamic vinegar, honey, and a large drizzle of oil (to taste). Season with salt and pepper.

Cook the chicken
Cook the chicken
5

Heat a drizzle of oil in a large pan over high heat. Add the chicken. Cook 3-4 minutes per side, until golden brown and cooked through. Remove from the pan and set aside.

6

Toss the salad: Toss the tomatoes, fresh mozzarella, and half the vinaigrette into the farro. Season with salt and pepper. Thinly slice the herby pan-seared chicken, and serve on a bed of farro salad. Drizzle the remaining vinaigrette over the top and enjoy!