Chicken Grain Bowls
with Coconut-Farro & Pickled Cucumber
Ingredients
- 10 oz Boneless Chicken Thighs
- 10 oz Shrimp
- 10 oz Cooked Farro
- 1 Persian Cucumber
- 1/2 oz Sweet Drop Peppers
- 2 oz Arugula
- 2 Lemon
- 1/4 cup Grated Parmesan Cheese
- 3 Tbsp Garlic Aioli
- 3 Tbsp Roasted Garlic Pesto
- 2 Honey
- 1/4 Tbsp Weeknight Hero Spice Blend
From your pantry: Olive Oil, Salt, Pepper
Instructions
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Prepare the ingredients & make the dressing
Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Roughly chop the pistachios. Quarter and deseed the lemon. Halve, peel, and thinly slice the shallot. In a large bowl, whisk together the lemon wedges, half the chopped pistachios, and 2 tablespoons of olive oil. Season with salt and pepper. Set aside.
-
Cook the chicken
Pat the chicken dry with paper towels. Season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high heat. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.
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