Careme

Instructions

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1. 1.

   Rinse 3/4 cup dry pearled farro. Slice 12 ounces chicken breast horizontally into two evenly thick cutlets, pounding thicker areas to about 1/2 inch. Season the chicken with 7/8 teaspoon Morton kosher salt and let stand while you prepare the vegetables.

2. 2.

   Stem 1 small bunch Organic Dino Kale, yielding about 6 ounces leaves, and slice into thin ribbons. Scrub 6 ounces carrots and cut into thin half-moons. Thinly slice 4 ounces yellow onion and mince 2 garlic cloves.

3. 3.

   Combine the rinsed farro, 2 cups water, and 1/4 teaspoon Morton kosher salt in a small saucepan. Bring to a boil, cover, and simmer gently until tender but pleasantly chewy, about 25–30 minutes. Drain any excess water and keep covered off the heat. Cook the chicken and vegetables while the farro simmers.

4. 4.

   Zest and juice 1 medium lemon, measuring 1 teaspoon zest and 2 tablespoons juice into a large bowl. Whisk in 2 teaspoons olive oil and 1/4 teaspoon black pepper to make the lemon dressing.

5. 5.

   Heat 2 teaspoons olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for about 4–6 minutes per side, until golden and the center reaches 165°F. Transfer to a plate and rest for 5 minutes before slicing.

6. 6.

   Reduce the skillet heat to medium and add 2 teaspoons olive oil. Add the sliced carrots, sliced onion, and 1 teaspoon Morton kosher salt. Cook, stirring occasionally, for 6–8 minutes, until beginning to soften. Add the minced garlic and 1 teaspoon dried oregano; stir for 30 seconds. Add the kale ribbons and 1/4 cup water, cover, and cook for 4–5 minutes. Uncover and stir for 1–2 minutes, until the vegetables are tender and excess water has evaporated.

7. 7.

   Toss the warm farro with the lemon dressing, then fold in the cooked vegetables. Divide between two bowls and arrange the sliced chicken on top, spooning its resting juices over each serving.

Want more detail? See the temperature guide.