Roasted Garlic & Lemon Pesto Chicken
with Pre-Cooked Farro, Tomatoes & Parmesan
Ingredients
- 10 oz Boneless Chicken Breast Pieces (or 20 oz for 4 servings)
- 10 oz Shrimp (or 20 oz for 4 servings - customization option)
- 10 oz Cooked Farro (or 20 oz for 4 servings)
- 1 Capers (2 Tbsp)
- 2 Scallions (4 for 4 servings)
- 4 oz Grape Tomatoes (8 oz for 4 servings)
- 1 Lemon (2 for 4 servings)
- 2 Tbsp Crème Fraîche (4 Tbsp for 4 servings)
- 1/4 cup Grated Parmesan Cheese (1/2 cup for 4 servings)
- 3 Tbsp Roasted Garlic Pesto (6 Tbsp for 4 servings)
- 1/2 Tbsp Weeknight Hero Spice Blend (1 Tbsp for 4 servings)
From your pantry: Olive Oil, Salt, Pepper
Instructions
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Prepare the ingredients
Wash and dry the fresh produce. Using a zester or the small side of a box grater, finely grate the lemon to get 2 teaspoons of zest. Quarter and deseed the lemon(s). Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the tomatoes.
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Cook the chicken
Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the spice blend. Toss to coat. In a large nonstick pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Carefully add the capers, lemon zest, garlic pesto, the juice of 2 lemon wedges, and ¼ cup of water. Cook, stirring occasionally, 3 to 4 minutes, or until the liquid is slightly reduced in volume and the chicken is cooked through. Turn off the heat. Stir in the crème fraîche until combined. Taste, then season with salt and pepper if desired.
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Finish & serve your dish
Meanwhile, cut a 1-inch vent in the package of farro. Microwave on high 1 to 2 minutes, or until heated through. Transfer to a large bowl. Add the sliced white bottoms of the scallions, halved tomatoes, the juice of the remaining lemon wedges, and a drizzle of olive oil. Season with salt and pepper; stir to combine. Serve the finished farro topped with the cooked chicken (including any sauce from the pan). Garnish with the parmesan and sliced green tops of the scallions. Enjoy!
Protein Variations
Shrimp
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Cook the shrimp
Pat the shrimp dry with paper towels; place in a bowl. Season with salt, pepper, and the spice blend. Toss to coat. In a large nonstick pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 1 to 2 minutes, or until slightly opaque. Carefully add the capers, lemon zest, garlic pesto, the juice of 2 lemon wedges, and ¼ cup of water. Cook, stirring occasionally, 1 to 2 minutes, or until the liquid is slightly reduced in volume and the shrimp are opaque and cooked through. Turn off the heat. Stir in the crème fraîche until combined. Taste, then season with salt and pepper if desired.
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