Umami
Umami
  • Recipes
  • Groceries
  • Meals
  • Links
  • Home

    Chrome Extension

    Recipes

    Italian Chicken, Farro and Vegetable Skillet

    Chicken
    ​

    4 servings

    porcije

    5 minutes

    aktivno vrijeme

    40 minutes

    ukupno vrijeme
    Započni kuhanje

    Sastojci

    2 cups zucchini (chopped, about 2 small zucchini or 1 large)

    1 ½ cups red bell pepper (chopped, about 1 pepper)

    1 ½ cups shallots (sliced, about 3 large shallots)

    olive oil spray

    1 lb fat free ground chicken breast

    1 cup farro (dry, uncooked)

    2 cups chicken broth

    14 ½ oz diced tomatoes (canned)

    1/4 cup basil (fresh)

    1/4 cup parsley (fresh)

    3 oz light mozzarella

    1 tsp kosher salt

    1 tsp Italian seasoning

    1 tsp garlic powder

    1 tsp paprika

    1/2 tsp onion powder

    1/2 tsp oregano

    Upute

    Combine all of the spices together to form the spice mixture.

    Rinse the farro in a colander or strainer. Add the farro to a small saucepan with the chicken broth.

    Bring this mixture to a boil, and then reduce to simmer. Simmer for 25 minutes or until the farro is tender and the liquid is absorbed.

    While the farro cooks, chop the zucchini and the pepper, and slice the shallots.

    Preheat a large skillet over medium high heat.

    Spray olive oil spray, and then add the zucchini, pepper, and onion.

    Season with 2 teaspoons of the spice blend.

    Cook the vegetables over medium high heat for 10 minutes, tossing frequently.

    Remove the vegetables from the pan and place them in a bowl to the side.

    In the same skillet, add more olive oil spray and the ground chicken.

    Add 3 teaspoons of the spice mixture to the chicken meat, and break the meat apart with a wooden spoon.

    Cook the chicken until it is no longer pink, then add the diced tomatoes with their juices.

    Simmer this mixture for about 5 minutes.

    Add the cooked farro and cooked reserved vegetables to the pot and stir to combine.

    Stir in the chopped herbs.

    Taste for seasoning, add the remaining seasoning mix if desired. Otherwise, save the reserved seasoning mix for another recipe.

    Top with the mozzarella, and cover with a lid to melt the cheese.

    Prehrana

    Veličina porcije

    2 cups

    Kalorije

    393 kcal

    Ukupno masti

    6 g

    Zasićene masti

    2 g

    Nezasićene masti

    2 g

    Trans masti

    1 g

    Kolesterol

    73 mg

    Natrij

    1296 mg

    Ukupni ugljikohidrati

    47 g

    Dijetalna vlakna

    9 g

    Ukupni šećeri

    11 g

    Proteini

    39 g

    4 servings

    porcije

    5 minutes

    aktivno vrijeme

    40 minutes

    ukupno vrijeme
    Započni kuhanje

    Spremni za početak kuhanja?

    Prikupljajte, prilagođavajte i dijelite recepte s Umami. Za iOS i Android.

    Download Umami on the App StoreGet Umami on Google Play
    © Strange Quark • Uvjeti • Privatnost • Česta pitanja

    • Make primary photo
    • Delete photo

    Sastojci

    2 cups zucchini (chopped, about 2 small zucchini or 1 large)

    1 ½ cups red bell pepper (chopped, about 1 pepper)

    1 ½ cups shallots (sliced, about 3 large shallots)

    olive oil spray

    1 lb fat free ground chicken breast

    1 cup farro (dry, uncooked)

    2 cups chicken broth

    14 ½ oz diced tomatoes (canned)

    1/4 cup basil (fresh)

    1/4 cup parsley (fresh)

    3 oz light mozzarella

    1 tsp kosher salt

    1 tsp Italian seasoning

    1 tsp garlic powder

    1 tsp paprika

    1/2 tsp onion powder

    1/2 tsp oregano

    Upute

    1

    Combine all of the spices together to form the spice mixture.

    2

    Rinse the farro in a colander or strainer. Add the farro to a small saucepan with the chicken broth.

    3

    Bring this mixture to a boil, and then reduce to simmer. Simmer for 25 minutes or until the farro is tender and the liquid is absorbed.

    4

    While the farro cooks, chop the zucchini and the pepper, and slice the shallots.

    5

    Preheat a large skillet over medium high heat.

    6

    Spray olive oil spray, and then add the zucchini, pepper, and onion.

    7

    Season with 2 teaspoons of the spice blend.

    8

    Cook the vegetables over medium high heat for 10 minutes, tossing frequently.

    9

    Remove the vegetables from the pan and place them in a bowl to the side.

    10

    In the same skillet, add more olive oil spray and the ground chicken.

    11

    Add 3 teaspoons of the spice mixture to the chicken meat, and break the meat apart with a wooden spoon.

    12

    Cook the chicken until it is no longer pink, then add the diced tomatoes with their juices.

    13

    Simmer this mixture for about 5 minutes.

    14

    Add the cooked farro and cooked reserved vegetables to the pot and stir to combine.

    15

    Stir in the chopped herbs.

    16

    Taste for seasoning, add the remaining seasoning mix if desired. Otherwise, save the reserved seasoning mix for another recipe.

    17

    Top with the mozzarella, and cover with a lid to melt the cheese.