Careme

Instructions

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1. 1.

   Rinse 3/4 cup dry farro. Combine it in a saucepan with 3 cups water and 1/4 teaspoon fine sea salt. Bring to a boil, then cover partially and simmer until pleasantly chewy, about 35–45 minutes or according to the package. Drain any excess water. Complete the other components while it cooks.

2. 2.

   Pat 12 ounces chicken breast dry and slice horizontally into two evenly thick cutlets, about 1/2 inch thick. Season both sides with 3/4 teaspoon fine sea salt, 1/2 teaspoon dried oregano, and 1/4 teaspoon black pepper. Let stand while preparing the vegetables.

3. 3.

   Remove the tough stems from 1 large bunch organic dino kale to yield about 8 ounces leaves; wash and slice the leaves into thin ribbons. Wipe and slice 8 ounces baby bella mushrooms. Peel and mince 2 garlic cloves.

4. 4.

   Zest and juice 1 lemon. Whisk together the light lemon dressing:

   • 1 teaspoon lemon zest
   • 2 tablespoons lemon juice
   • 1 tablespoon extra-virgin olive oil
   • 1/4 teaspoon black pepper

   Set aside.

5. 5.

   Heat 1 teaspoon olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 4–5 minutes per side, until the center reaches 160°F. Transfer to a clean plate and rest for 5 minutes before slicing across the grain.

6. 6.

   Add 2 teaspoons olive oil and the sliced mushrooms to the same skillet. Cook over medium-high heat for 6–8 minutes, stirring occasionally, until browned. Add the minced garlic and stir for 30 seconds. Add the prepared kale, 3/4 teaspoon fine sea salt, and 3 tablespoons water. Cover and cook for 3 minutes, then uncover and cook for 2–3 minutes, until the kale is tender and the excess moisture has evaporated.

7. 7.

   Toss the cooked farro with half the lemon dressing and divide between two shallow bowls. Arrange the kale and mushrooms alongside, top with the sliced chicken, and spoon the other half of the dressing over both bowls.

Want more detail? See the temperature guide.