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Herby Pan-Seared Chicken

Herby Pan-Seared Chicken

with Farro Caprese Salad

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We’ve created a new fusion cuisine: French + Italian = Fritalian! Jokes aside, we were shocked by how much we loved the combination of Herbs de Provence and Caprese salad. We think you’ll love it too!

Allergens:Wheat/BléMilk/LaitSulphites/SulfiteMustard/Moutarde

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Chicken Breasts

¾ cup

Farro

(ContainsWheat/Blé)

260 unit

Roma Tomato

100 g

Bocconcini Cheese

(ContainsMilk/Lait)

1 tbsp

Herbes de Provence

(ContainsSulphites/Sulfite)

10 g

Basil

2 tbsp

Balsamic Vinegar

(ContainsSulphites/Sulfite)

1 tbsp

Honey

1 unit

Shallot

1.5 tsp

Dijon Mustard

(ContainsSulphites/Sulfite, Mustard/Moutarde)

Not included in your delivery

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2720 kJ
Calories650 kcal
Fat18 g
Saturated Fat8 g
Carbohydrate73 g
Sugar13 g
Dietary Fiber7 g
Protein49 g
Cholesterol111 mg
Sodium351 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Strainer
Measuring Spoons
Large Pan
Whisk
Medium Bowl
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce.* Pick off the basil leaves from the stems. In a medium pot, add the farro and basil stems. Cover with 2 inches of water and bring to a boil over medium-high heat. Cook, uncovered, until tender, 14-16 min. (Drain the farro when cooked and discard the basil stems.)

2

Meanwhile, cut the tomatoes into 1/2-inch cubes. Cut the bocconcini into 1/2-inch cubes. Finely chop 2 tbsp shallot (double for 4 ppl).

3

Sprinkle the chicken on both sides with Herbes de Provence. Season with salt and pepper. Heat a large pan over medium heat. Add a drizzle of oil, then the chicken. Cook until the bottom of the chicken is golden-brown, 3 min. Flip the chicken over and reduce the heat to medium-low.

4

Cover and cook until the chicken is golden and cooked through, 6-7 min. (TIP: Cook to a minimum internal temperature of 175°F.**)

5

Meanwhile, in a medium bowl, whisk together the shallot, vinegar, honey, mustard and a drizzle of oil. Season with salt and pepper. Stir in the drained farro, tomatoes and bocconcini.

6

Thinly slice the chicken. Divide the farro salad between plates and top with the chicken. Tear over the basil leaves. Drizzle over any remaining dressing from the bowl.