We’ve had some unseasonably warm weather this winter, and when that happens, I usually try to grill something. My grill is right on the back porch, and it’s nice to get outside without a coat and scarf, even if it’s only a few steps.
Naturally, the easiest thing to grill is chicken breast, but I’m not trying to do a full on summer barbecue, just a simple juicy piece of chicken. A simple seasoning blend and a bit of Ava Jane’s Kitchen Avocado Oil make it perfect.
When looking for something to serve it with, I wanted something hearty and filling, not your typical summer time sides, because, well, it’s still winter even if it doesn’t feel like it. A quick look through my pantry ended up with farro.
If you’ve never had farro, it’s a chewy, hearty grain that has a nutty taste, and you sometimes see it in grain salads or even soups. It’s filling and nutritious, and something different than rice or potatoes. This version is simple when tossed with lemon and garlic, and pairs nicely with a simple grilled chicken breast.
Prep time: 45 minutes
1 cup pearled farro
4 cups chicken broth or water
1 teaspoon Colima Sea Salt
1 tablespoon Ava Jane’s Kitchen Avocado Oil
2 cloves garlic, minced
Juice of 1 lemon
2 chicken breasts
2 tablespoons Ava Jane’s Kitchen Avocado Oil
2 teaspoons Ava Jane’s Kitchen Everyday Blend
Make the farro:
Put the farro and broth in a medium saucepan with the salt and bring to a boil. Reduct to a simmer, and simmer for about 20 minutes. Drain.
Heat the oil in a deep skillet over medium heat and add the garlic. Cook for a minute, and then add the farro to the skillet. Cook, stirring, for about 5 minutes, until farro is tender. Add the lemon juice and turn off heat.
To cook the chicken, preheat a gas or charcoal grill over medium high heat. Brush the chicken with the avocado oil and season with the Everyday Blend. Grill the chicken until cooked through.
Let rest, slice, and serve with the farro.
Easy to download PDF: Winter Grilled Chicken and Lemon Farro