Ingredients
- 10 ozs Boneless Skinless Chicken Thighs trimmed and cut into 6 pieces
- 2 tsps Olive Oil
- 1⁄4 tsp Ground Cinnamon
- 1⁄8 tsp Salt divided plus 1/4 tsp.
- 1 1⁄2 cups Farro cooked
- 1 cup Cauliflower roasted
- 2⁄3 cup Green Peppers roasted
- 2⁄3 cup Red Pepper roasted
- 1⁄4 cup Chicken Broth
- 2 tsps Lemon Juice plus wedges for serving
- 1⁄4 cup Fresh Mint Leaves
- 1 tbsp Pine Nuts toasted
Instructions
Heat a large skillet or grill pan over medium-high heat. Brush chicken with oil. Sprinkle with cinnamon and 1/8 tsp. salt. Cook, flipping once, until the chicken is browned and an instant-read thermometer inserted in the thickest part registers 165 degrees F, about 10 minutes.
Meanwhile, combine farro, cauliflower, green and red peppers, broth, lemon juice, and the remaining 1/4 tsp. salt in a medium saucepan. Cover and cook over medium heat until heated through, about 8 minutes.
To toast pine nuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes. Transfer to a small plate and let cool.
Serve the chicken over the farro and vegetables. Sprinkle with mint and pine nuts. Serve with lemon wedges, if desired.
Source: https://www.eatingwell.com/recipe/281187/grilled-chicken-with-farro-roasted-cauliflower/
