Chicken-Brussels Farro

Name: Chicken-Brussels Farro
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: European
Ingredients: 1 cup farro (uncooked); 2.5 cup water; 1 tablespoon olive oil; 1.5 pound chicken thighs (cut into 1-inch pieces); 1 pound Brussels sprouts (trimmed and halved); 3 clove garlic (minced); 1 teaspoon dried oregano; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 1 tablespoon lemon juice; 2 tablespoon fresh parsley (chopped)

Tender chicken thighs and roasted Brussels sprouts tossed with savory farro, garlic, and herbs for a wholesome and filling one-pan-style meal.

Prep: 15 min
Cook: 35 min
Total: 50 min
Servings: 4
Cuisine: European
Difficulty: Easy
Cost: $3.49/serving

Dietary

Dairy-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein
High-Fiber
Halal
Kosher
Low-Sugar

Ingredients

1 cup farro (uncooked)
2.5 cup water
1 tablespoon olive oil
1.5 pound chicken thighs (cut into 1-inch pieces)
1 pound Brussels sprouts (trimmed and halved)
3 clove garlic (minced)
1 teaspoon dried oregano
0.5 teaspoon salt
0.25 teaspoon black pepper
1 tablespoon lemon juice
2 tablespoon fresh parsley (chopped)

Instructions

Preheat oven to 400°F (200°C).
Rinse 1 cup uncooked farro under cold water. In a medium saucepan, combine the rinsed farro and 2 1/2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the farro is tender and most of the water has been absorbed. Drain any excess liquid.
While farro cooks, in a large bowl, toss 1 1/2 pounds diced chicken thighs with 1 tablespoon olive oil, 1 pound trimmed and halved Brussels sprouts, 3 minced garlic cloves, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until everything is evenly coated.
Spread the chicken and Brussels sprouts mixture in a single layer on a large baking sheet. Roast for 20-25 minutes, flipping halfway through, until the chicken is cooked through and the Brussels sprouts are tender-crisp and slightly caramelized.
Once roasted, combine the cooked farro with the roasted chicken and Brussels sprouts in the large bowl. Stir in 1 tablespoon fresh lemon juice. Toss everything together.
Serve warm, garnished with 2 tablespoons chopped fresh parsley if desired.

Notes

You can use chicken breast instead of thighs, but adjust cooking time slightly as breasts may cook faster. For crispier Brussels sprouts, ensure they are spread in a single layer without overcrowding the pan.

Nutrition (per serving)

Calories: 490
Protein: 42.1 g
Carbohydrates: 48.9 g
Fat: 15.5 g
Fiber: 10.3 g
Sodium: 530 mg
Saturated Fat: 3.2 g
Sugar: 4.1 g
Cholesterol: 110 mg