This spinach and artichoke grain bowl gets extra heft from the addition of chicken and mushrooms, plus a nice tangy zip from marinated artichoke hearts.
Ingredients
- 1 cup pearled farro, rinsed and drained
- 2 cups water, or as needed to cover
- 3 tablespoons all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 3 tablespoons olive oil, divided
- 2 pounds skinless, boneless chicken breasts, cut into 1-inch strips
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 (16 ounce) package sliced fresh mushrooms
- 1 cup low-sodium chicken broth
- 4 cups baby spinach leaves
- 1 ½ cups marinated artichoke hearts, drained and coarsely chopped
- ½ cup freshly grated Parmesan cheese
- ½ cup plain Greek yogurt
- 4 ounces cream cheese
- 1 ½ teaspoons Italian seasoning
- salt and freshly ground black pepper to taste
Directions
Step 1
Combine farro and enough water to cover in a large pot. Bring to a boil, reduce heat to medium-low, and simmer until tender, about 30 minutes. Drain excess liquid.
Step 2
Meanwhile, whisk together flour, salt, and pepper in a small bowl.
Step 3
Heat 2 tablespoons olive oil over medium heat in a Dutch oven. Dredge chicken strips in flour mixture, and tap off excess. Working in batches if necessary, fry chicken in the Dutch oven; cook, turning occasionally, until golden in color and juices run clear, about 8 minutes. An instant-read thermometer inserted near the center should read 165 degrees F (74 degrees C). Remove chicken from pan and set aside.
Step 4
Heat remaining 1 tablespoon olive oil in the Dutch oven over medium-high heat. Stir in onion, garlic, and mushrooms; cook, stirring often, until softened, 5 to 7 minutes. Pour in chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Continue to cook until reduced slightly, 3 to 4 minutes.
Step 5
Reduce heat to low; stir in spinach and cook until wilted, about 2 minutes. Add in artichoke hearts and cook another 2 minutes.
Step 6
Add Parmesan, yogurt, cream cheese, and Italian seasoning to the pan; cook and stir until thoroughly incorporated. Season with salt and pepper.
Step 7
Return chicken to the pan; cook until heated through. Serve over cooked farro in a bowl.
Cook’s Note:
You can use any grain in place of farro, if you wish.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 786 | |
% Daily Value * | |
Total Fat33g | 42% |
Saturated Fat12g | 58% |
Cholesterol178mg | 59% |
Sodium770mg | 33% |
Total Carbohydrate56g | 20% |
Dietary Fiber5g | 17% |
Protein73g | |
Potassium1449mg | 31% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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