Zesty Lemon Chicken with Parsley Farro

Balanced

High Protein

New

and Stir-Fried Green Beans and Bell Peppers

10 min

Difficulty: 1/3

American

Ingredients: Chicken breast • Green beans • Sweet bell pepper • Farro (wheat) • Lemon • Parsley • Garlic.

Allergens

Soy

Mustard

Wheat

Milk

Sulphites

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Utensils

Baking Sheet

Measuring Spoons

Zester

Large Bowl

Large Non-Stick Pan

Medium Pot

Measuring Cups

Tags

30-min-or-less

High Protein

New

Balanced

Ingredients

Chicken Breasts

2 unit(s)

Farro

0.5 cup

Lemon

1 unit(s)

Green Beans

170 g

Sweet Bell Pepper

1 unit(s)

Garlic, cloves

2 unit(s)

Parsley

7 g

Oil

3 tbsp

Preparation

Before starting, preheat the oven to 425°F.
Wash and dry all produce.
To a medium pot, add farro, 1/8 tsp (1/4 tsp) salt and 3 cups (6 cups) water. Bring to a boil over high. Once boiling, reduce heat to medium-low.
Cook uncovered for 20-24 min, until farro is tender but still firm to the bite. Strain farro, then return to the pot, off heat.

Trim green beans.
Core, then cut pepper into 1/4-inch strips.
Peel, then mince or grate garlic.
Roughly chop parsley.
Zest, then juice half the lemon. Cut remaining lemon into wedges.

Pat chicken dry with paper towels. To a large bowl, add chicken, 1/2 tbsp (1 tbsp) olive oil, half the lemon zest and half the garlic. Toss to coat. Season with salt and pepper, if you like.
Heat a large non-stick pan over medium-high. Add 1/2 tbsp (1 tbsp) olive oil. When hot, add chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches, if needed.)
Cook 1-2 min per side, until golden. Transfer chicken to an unlined baking sheet. Carefully wipe the pan clean.
Roast in the middle of the oven for 7-9 min, until cooked through.**

Reheat the large non-stick pan over medium-high. When hot, add green beans, peppers and 1/4 cup (1/2 cup) water. Cook for 4-5 min, stirring occasionally, until water evaporates.
Add 1 tbsp (2 tbsp) olive oil. Cook for 1 min, stirring often, until green beans are tender-crisp. Season with salt and pepper, if you like.

To the farro, add parsley, 1 tbsp (2 tbsp) olive oil, lemon juice, remaining lemon zest and remaining garlic. Season with salt and pepper, if you like, then toss to combine.