Foto: Half Baked HarvestIngredients
- 1/4 cup olive oil
- 4 cloves garlic (minced or grated)
- 1 tablespoon fresh chopped oregano
- 2 teaspoons smoked paprika
- 1/2 teaspoon crushed red pepper flakes
- juice of 2 lemons
- 1 1/2 pounds boneless skinless (chicken breast or tenders)
- 1 cup dry farro
- 1 cup cherry tomatoes (halved)
- 1/2 cup kalamata olives (pitted)
- 1/4 cup pepperoncini (chopped)
- 1 ounce can cannelini beans (drained + rinsed, 14)
- 1 ounce jar marinated artichokes (drained, 8)
- 8 ounces fresh mozzarella (torn OR bocconcini (mozz balls))
- 1 ounce jar roasted red peppers (16, or 2 roasted red peppers)
- 1/2 cup oil packed sun-dried tomatoes
- 2 cloves garlic
- 1 teaspoon kosher salt
- 1/4 cup toasted almonds or pine nuts
Steps
In a large gallon size zip-top bag, combine the ingredients for the chicken and toss to combine. Seal and chill at least 1 hour or up to 12 hours.
Meanwhile, cook the farro according to package directions and then add the cooked farro to a large bowl. Add the cherry tomatoes, olives, pepperoncini, cannelini beans, artichokes and mozzarella. Gently toss to combine. Add a spoonful or two of the roasted red pepper sauce and toss.
Set your grill, grill pan or skillet to medium-high heat.
Grill the chicken until lightly charred and cooked through, turning occasionally throughout cooking, about 10 to 12 minutes total. Transfer to a cutting board and allow to rest 5 minutes, then slice into thin strips against the grain. Add the chicken to the farro and serve with the remaining roasted red pepper sauce (see below). Garnish the salad with a large handful of arugula. Serve.
Combine all the ingredients in a blender or food processor. Add 3 tablespoons of the oil from the sun-dried tomato jar and then pulse to combine until the sauce is mostly smooth. Store in a glass jar in the fridge for up to one week.
Loading comments...