Lemon Chicken with Mushroom Farro

Grilled lemon chicken with mushroom farro, fresh green beans and tomato radish pico

By: Sam Pfaffenbach, Signature Chef

Prep Time: 12 hrs 25 min
Cook Time: 1 hr 30 min

RECIPE
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Servings:

Yield: 4 Portions

Ingredients:

Marinade for Grilled Lemon Chicken Breast
¼ cup olive oil
¼ cup vegetable oil
2 teaspoons minced garlic
2½ teaspoons grated lemon rind
¾ teaspoon kosher salt
¾ teaspoon black pepper
2 teaspoons chiffonade basil leaves (cut in strips)
½ lemon, juiced

Lemon Garlic Green Beans
2 cups green beans
2 teaspoons canola oil
1 teaspoon minced garlic
¼ teaspoon kosher salt
1/8 teaspoon black pepper
¼ teaspoon crushed red pepper flakes
1½ teaspoons grated lemon rind
2 teaspoons lemon juice

Mushrooms and Almonds Farro
1½ cups low sodium vegetable broth
¾ teaspoon oil
¼ cup diced yellow onions
¾ cup sliced mushrooms
½ cup farro
¼ teaspoon kosher salt
1/8 teaspoon black pepper
2 tablespoons toasted sliced almonds
1 tablespoon chopped parsley leaves

Tomato, Red Onion and Daikon Salad
½ cup diced plum tomatoes
¼ cup diced red onions
¼ cup diced daikon radish
3 teaspoons chopped oregano leaves
2 teaspoons chopped basil leaves
¼ teaspoon salt
¼ teaspoon black pepper
¾ teaspoon red wine vinegar
¾ teaspoon olive oil

Allergens:

Gluten, Tree Nuts, Wheat

Nutritional Information

Directions:

Marinade for Grilled Lemon Chicken Breast: Combine olive oil, vegetable oil, minced garlic, grated lemon rind, kosher salt, black pepper and chiffonade basil leaves. Mix until well blended. Squeeze the juice from half a lemon juice into the oil mixture. Mix until well blended. Stir in squeezed lemon wedges. Pour marinade over meat on both sides to evenly coat. Keep refrigerated for 12 hours to marinate. Drain and discard excess sauce before cooking. Grill chicken over medium high heat to a minimum internal temperature of 165°F. Keep hot until ready to serve.
Lemon Garlic Green Beans: Wash, then cut ends from green beans. Prepare a pot of boiling water. Place green beans into the boiling water being careful not to crowd them. Keep the water at a consistent boil. Test the vegetables for doneness after a minute or so; green beans should be crisp, yet cooked. Quickly remove them from the boiling water and plunge them into an ice bath. Keep green beans in the ice water long enough for them to cool completely then drain well. Keep refrigerated until ready to use. Heat sauté pan and add canola oil and minced garlic. Sauté until fragrant. Add blanched green beans, kosher salt, black pepper, crushed red pepper flakes and grated lemon rind. Sauté while tossing for 3 to 5 minutes or until tender. Stir in lemon juice. Toss to evenly coat. Keep hot until ready to use.
Mushrooms and Almonds Farro: Combine hot water and vegetable base. Stir until completely dissolved. Set aside. In a large pot, heat oil over medium heat. Add diced yellow onions. Cook until onion is translucent, approximately 8 minutes. Add sliced mushrooms. Sauté for 5 minutes stirring frequently or until mushrooms release some liquid. Add farro, kosher salt and reserved vegetable broth. Bring to a boil. Reduce heat, cover and simmer for 45 to 50 minutes or until farro is tender, but still firm. Stir occasionally. Stir in toasted sliced almonds and chopped parsley leaves. Keep hot until ready to serve.
Tomato, Red Onion and Daikon Salad: Combine plum tomatoes, red onions, daikon radish, oregano leaves, chopped basil leaves, salt, black pepper, red wine vinegar and olive oil. Toss to evenly coat. Keep refrigerated until ready to use.
Build: For each serving, place 1 grilled lemon chicken breast, ½ cup Lemon Garlic Green Beans, ½ cup Mushrooms and Almonds Farro and ¼ cup Tomato, Red Onion and Daikon Salad on a plate.