Smoky Pan-Fried Chicken Breasts with Tomato, Farro & Feta Salad

Smoky Pan-Fried Chicken Breasts with Tomato, Farro & Feta Salad

Ready in 30 minutes • Serves 2
This dish most recently appeared in Fresh Start Choice (4 Nights For 2) on Sunday, November 20, 2022.
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Succulent chicken breasts are showcased to perfection in this vibrant, summer dish. Coated in smoked paprika, giving them a smoky edge, and served with farro, a nutrient dense ancient grain. Topped with a dollop of red pepper pesto for a saucy vibrant finish!

Ingredients

To Serve

  • 50g red pepper pesto

Smoky Chicken

  • 275g free range chicken breasts
  • 1/2 pack smoked paprika
  • 1/2 tsp olive oil

Farro

  • 50g farro
  • 1/2 pack cherry tomatoes, cut in half
  • 50g feta cheese, crumbled
  • 1 Lebanese cucumber, diced 2cm
  • 1 courgette, peeled into ribbons
  • 50g mesclun
  • 1/2 Tbsp red wine vinegar
  • 1/2 tsp olive oil

Steps

  1. Bring a medium pot of salted water to a rolling boil on high heat.
  2. Once boiling, add farro and simmer for 15-20 minutes, or until tender with a slight bite. Drain and return to pot.
  3. Pat chicken dry and cut into steaks. Place hand flat on top of chicken and slice through horizontally. Season with salt and pepper and coat in smoked paprika. Heat oil in a large frypan on medium-high heat. Cook chicken for 5-6 minutes each side (depending on thickness), or until cooked through. Rest, covered.
  4. Halve cherry tomatoes, crumble feta and dice cucumber 2cm. Peel courgette into ribbons. Toss together in a medium bowl with mesclun, red wine vinegar and olive oil. When farro is cooked, toss through salad.
  5. Thinly slice chicken.
  6. Farro salad topped with slices of chicken. Dollop over red pepper pesto.

Nutritional Information

Energy 1722 kj
412 kcal
Protein 41.8g
Carbohydrate 22.3g
Fat 15.2g