Happy New Year! For those of you who are in need of some healthy and cheap dishes after the holidays, here’s one of them: honey glazed chicken and farro! This was actually inspired by a Blue Apron meal we had a few weeks ago and I wanted to make it again. So I did, with some changes.
The past two weeks have been filled with plenty of cheese, wine, and carbs, and I am feeling full (in a good way). I never thought I would turn down a cookie but I am taking a break for a minute! As part of a new experiment, I went to the store with only $100 dollars to make a week’s worth of healthy dinners – so this is the first installment! More to come on this.
This recipe takes 30 minutes. You could use quinoa or another grain, but the farro provides a hearty and delicious balance with the honey glazed chicken. I also wanted to keep the seasonings very minimal so you can use what was already in your pantry.
I have never been to Greece but this dish has Mediterranean vibes. It’s also gentle on the stomach and is all around a low-fat dish.
If you want the chicken to have a thicker glaze, I recommend adding more honey. I kept it pretty simple here so it wasn’t too sugary, but a few extra tablespoons won’t hurt.
That’s pretty much it! If you’re interested in other fast and hearty recipes, try my Arugula and steak salad or Lemon Shrimp Fettuccine with Toasted Ciabatta.
AND if you are looking to start your year off right and want to maybe try Blue Apron (which is full of good recipes kind of like this), they have a promotion for $20 off your first 3 boxes! Use my link here to check it out.
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Honey Glazed Chicken and Farro Bowl
Equipment
- cutting board
- sharp knife
- medium fry pan
- medium pot
- strainer
Ingredients
- 1.5 lbs chicken breast
- ½ cup cherry tomatoes halved
- ½ cup cucumber chopped
- 3-4 cups spinach
- 8 ounces farro
- ¼ cup plain Greek yogurt
- 1 lime zest and juice
- ¼ cup parsley roughly chopped
- 3 cloves garlic peeled and chopped
- ¼ cup feta crumbled
- 2 tbsp olive oil
- 2 tbsps honey
- salt and pepper for seasoning
- red pepper flakes for seasoning
Instructions
- Bring a large or medium pot of water to a boil and cook the farro according to the package, (or boil for 4-5 minutes). Strain and set aside.
- In a medium fry pan over medium heat, add the olive oil and garlic. Once the oil is hot and shimmering, add the chicken breasts and season with salt and pepper. Turn the heat to medium-high and cook the chicken for 5-7 minutes, flipping every few minutes. Once browned, transfer the chicken to a cutting board and cut the chicken into bite sized pieces. Then return to the pan.
- In a separate bowl, make the honey mixture. Whisk together the honey, juice of ½ of the lime, and a ¼ cup of water. Add a pinch of red pepper flakes and salt if desired.
- Pour the honey mixture slowly over the chicken and continue to cook the chicken for 2-3 more minutes on medium-high, spooning the honey over the chicken as much as possible throughout. Turn off the heat.
- Return the farro to the pot and add the chopped chicken and any drippings that remain. Add the tomatoes, cucumber, parsley, and spinach to the pot and mix together. Top with the feta.
- To make the topping, combine the yogurt in a small bowl with lime zest and the juice from the other ½ of the lime. Season with a pinch of salt.
- To assemble, add the finished farro and chicken to a bowl and top with the yogurt. Squeeze any leftover lime juice on top and serve.
