Careme

Instructions

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1. 1.

   Pat 12 ounces chicken breast dry, then slice horizontally into two roughly 1/2-inch-thick cutlets. Season both sides with 3/4 teaspoon fine sea salt, 1/2 teaspoon dried oregano, and 1/4 teaspoon ground black pepper. Set aside while starting the farro.

2. 2.

   Rinse 5 ounces dry farro. Put it in a medium saucepan with 3 cups water and 1/4 teaspoon fine sea salt. Bring to a boil, then partially cover and simmer for 30–40 minutes, until pleasantly chewy and tender; check the package for its specific timing. Drain any excess water and cover to keep warm. Prepare the other components while it cooks.

3. 3.

   Strip the tough stems from 1 large bunch Organic Dino Kale, yielding about 8 ounces leaves; rinse and cut the leaves into thin ribbons. Mince 2 garlic cloves. Zest 1 medium lemon to obtain 1 teaspoon zest, then squeeze 2 tablespoons juice; combine the measured zest and juice in a small bowl.

4. 4.

   Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for about 4–5 minutes per side, until golden and the center reaches 165°F. Transfer to a plate and rest for 5 minutes before slicing.

5. 5.

   Add 1/2 tablespoon olive oil and 8 ounces sliced baby bella mushrooms to the same skillet. Sprinkle with 1/4 teaspoon fine sea salt and cook over medium-high heat for 6–8 minutes, stirring occasionally, until browned. Stir in the minced garlic and cook for 30 seconds.

6. 6.

   Add the prepared kale, 1/2 teaspoon fine sea salt, and 1/4 cup water to the mushrooms. Cover and cook over medium heat for 3 minutes, then uncover and cook for 2–3 minutes, stirring, until the kale is tender and the excess liquid has evaporated.

7. 7.

   Fold the cooked farro and prepared lemon mixture into the vegetables. Add any juices from the resting chicken and toss over low heat for 1 minute. Divide between two bowls and arrange the sliced chicken on top.

Want more detail? See the temperature guide.