Roasted Chicken Fall Farro



1 T, Canola oil or high smoke point oil

2 chicken breast

Salt, to season

Black Pepper, to season

1 cup, cubed butternut squash

2 cups, cooked farro

1 tsp, minced garlic

2 large handfuls, chopped kale

2 T butter

1 T, honey

2 T, apple cider vinegar


Prepare farro according to package instructions, set cooked farro aside until later.

Season each chicken breast with salt and black pepper on both sides.

Heat a medium sized cast iron pan over medium high heat, add oil to pan, and sear the chicken

for about 4 minutes on each side. Reduce temperature and cook until internal temperature is


Remove the chicken from the pan and rest.

On medium heat sear the butternut squash and season again with salt and pepper.

Cover the pan and reduce the heat to cook squash until fork tender.

Once the squash is cooked through add the farro, minced garlic, and kale.

Saute the ingredients on medium heat until farro begins to get slightly crispy.

Add the apple cider vinegar and reduce by half. Add the honey and butter to the pan and toss

evenly through out.

Before serving sliced the chicken into even pieces. Plate the sautéed farro and vegetables on a

plate and finish with the chicken on top.

Fraser Reade