Chicken Caprese with Farro and Pesto

Chicken Caprese with Farro and Pesto

Ready in 30 minutes Serves 2
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, February 24, 2019.


Chicken Caprese

  • 1 pack farro
  • 100g green beans
  • 1 pack chicken breast
  • 1 pack Italian spices
  • ½ punnet cherry tomatoes
  • 1 baby cos lettuce
  • 1 pack mozzarella cheese

To Serve

  • 1 pack pesto mayo
  • ½ bunch picked basil
  • 1 pack balsamic glaze

Have Handy

  • Oil
  • Salt & Pepper
  • balsamic vinegar


  1. Cook farro Preheat BBQ grill to medium-high (if using). Bring a small pot of salted water to the boil. Once boiling, add farro and cook for 12 minutes. Add beans and cook a further 3 minutes, until both are tender with a slight bite. Drain beans and farro under cool water. Drain and return to pot with a drizzle of oil and season.
  2. Prep chicken Pat chicken dry and cut into steaks. Place hand flat on top of breast and slice through horizontally. Place in a bowl, with a drizzle of balsamic vinegar and Italian spices. Season and set aside to marinate.
  3. Prep veggies and cheese Halve cherry tomatoes and tear baby cos into small pieces. Thinly slice mozzarella, season and set aside.
  4. Cook chicken Heat a drizzle of oil in a fry-pan on medium-high heat. Cook chicken for 3-5 minutes each side (depending on thickness), until cooked through. Rest, covered, for 3-4 minutes before slicing thinly against the grain. Alternatively, cook chicken on BBQ grill.
  5. Finish salad When farro and beans have cooked and cooled, add to bowl with tomatoes and lettuce. Add a drizzle of vinegar and olive oil and season to taste.
  6. Serve pesto mayo on plates and smooth out. Top with farro salad, pieces of chicken and mozzarella. Garnish with basil, a drizzle of olive oil and balsamic glaze.

Nutritional Information

Energy 2711 kj
648 kcal
Protein 47.3g
Carbohydrate 37.1g
Fat 34.2g