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Fusion Recipes
Herby Pan-Seared Chicken

Herby Pan-Seared Chicken

with Farro Caprese Salad

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We’ve created a new fusion cuisine: French + Italian = Fritalian! Jokes aside, we were shocked by how much we loved the combination of Herbs de Provence and Caprese salad. We think you’ll love it too!

Allergens:MilkWheat

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

½ ounce

Basil

3 ounce

Fresh Mozzarella

(ContainsMilk)

12 ounce

Chicken Breasts

½ cup

Farro

(ContainsWheat)

1 tablespoon

Herbes de Provence

1 ounce

Honey

1 unit

Shallot

2 unit

Roma Tomato

2 tablespoon

Balsamic Vinegar

Not included in your delivery

unit

Salt

unit

Pepper

1 tablespoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2585.712 kJ
Calories618 kcal
Fat20 g
Saturated Fat8 g
Carbohydrate58 g
Sugar28 g
Dietary Fiber5 g
Protein55 g
Sodium330 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
Strainer
Small Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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1

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

Prep
Prep
2

While the farro cooks, cube the tomatoes. Halve, peel, and mince 1/4 cup shallot. Cut the mozzarella into small cubes. Thinly slice the basil leaves into ribbons. TIP: You can add the basil stalks to the farro while it cooks. Just be sure to discard before serving.

Butterfly the chicken
Butterfly the chicken
3

Place your hand on top of the 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 the herbs de Provence, salt, and pepper.

Make the vinaigrette
Make the vinaigrette
4

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

Cook the chicken
Cook the chicken
5

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

6

Toss the salad: Toss the tomatoes, mozzarella, basil, 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 caprese farro salad. Drizzle the remaining vinaigrette over top and enjoy!