Preheat broiler to high. Bring farro and 3 1/2
cups water to a boil in a medium pot. Cook
until tender, 25-30 minutes. Drain any excess
water, then return farro to pot. Trim ends of
zucchini, then halve lengthwise. Cut each half
into 4 long wedges. Toss with a large drizzle
of olive oil. Season with salt and pepper.
Season chicken with salt, pepper, and herbs de
provence.
Place zucchini and chicken on a lightly oiled
baking sheet. Broil until zucchini is browned and
chicken is no longer pink in center, 15-20
minutes, flipping halfway through.
While zucchini and chicken cook, halve tomatoes
lengthwise. Cut mozzarella into cubes. Pick
basil leaves from stems, discard stems. Thinly
slice basil leaves. Add tomatoes, mozzarella,
and basil to the pot with farro and stir to
combine. Season with salt and pepper to taste.
In a small bowl, whisk together vinegar and 1
tbsp olive oil. Season with salt and pepper.
Divide farro mixture between plates. Top with
zucchini, then drizzle with oil/vinegar mixture.
Top with chicken.
Originally Submitted
12/30/2020
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