Herby Pan-Seared Chicken

Name: Herby Pan-Seared Chicken with Farro Caprese Salad
Total time: 30 min
Yield: 2
Cuisine: Fusion
Ingredients: ½ ounce Basil; 3 ounce Fresh Mozzarella; 12 ounce Chicken Breasts; ½ cup Farro; 1 tablespoon Herbes de Provence; 1 ounce Honey; 1 unit Shallot; 2 unit Roma Tomato; 2 tablespoon Balsamic Vinegar; unit Salt; unit Pepper; 1 tablespoon Olive Oil

with Farro Caprese Salad

Recipe Development TeamPublished on March 29, 2016

3.6

(7.2K customers rated)

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We’ve created a new fusion cuisine for lunch or dinner: 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:

Milk

•Wheat

The quantities provided above are averages only.

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

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

½ ounce

Basil

3 ounce

Fresh Mozzarella

(Contains: Milk)

12 ounce

Chicken Breasts

½ cup

Farro

(Contains: Wheat)

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

Energy (kJ)2585.7 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

•Pot

•Strainer

•Small Bowl

•Large Pan

Instructions

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.

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.

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.

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.

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.

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!