Bounce back from holiday over feasting with this Balsamic Chicken and Broccoli Over Farro recipe.
Christmas is over, which means it’s time to put away the stretchy fat pants and to return to normal eating. I don’t know about you, but I’m kind of happy to kick the cookies to the curb and have normal meals for a change. We’ve been eating really well over the past few days, as my in-laws go all out for Christmas. There is never a shortage of snacks, candy, desserts, and meals when we visit Iowa! As much as I enjoy good food, both my husband and I agreed that we were happy to come back and have a little control over our meals once again.
One of my favorite foods over the past few years has become Farro. This versatile ancient grain is my go-to substitute for pasta and rice when I’m trying to make a dish a little healthier for us. The chewy texture reminds me of pasta and the flavor is so good, I never feel like I’m missing out on anything when it’s on our table.
You can find a few of the farro recipes I’ve shared here, and today I’m happy to give you another one to add to your easy and healthy dinner recipes collection. This Balsamic Chicken and Broccoli over Farro is easy, flavorful and a good “reset” recipe to counteract all the holiday gorging we’ve all done. It’s simple too, so you don’t have to spend your entire break slaving over a stove.
I hope you enjoy this recipe as much as we do!
Balsamic Chicken and Broccoli Over Farro
- 3 Tablespoons coconut oil
- 2 cloves garlic minced
- 1/4 teaspoon red pepper flakes
- 1 pound chicken breast tenderloins patted dry cut into bite sized pieces
- 1 large head of broccoli cut into small florets (stalk removed)
- Kosher salt and freshly ground black pepper
- 2-3 Tablespoons balsamic vinegar
- 2 cups Farro cooked in chicken broth
In a large sauce pan, heat the olive oil, garlic and pepper flakes over medium heat until garlic is light golden in color.
Carefully add the chicken (make sure it's patted completely dry to avoid oil splattering). Cook for 6 minutes, or until the chicken begins to brown.
Add the broccoli florets and cook for an additional 5 minutes, or until broccoli is tender. Sprinkle with Kosher salt and pepper, to taste.
Turn heat to medium low and stir in balsamic vinegar. Cook for an additional 3 minutes.
Stir in the cooked farrow and serve.