Fitness

Chicken with Farro, Zucchini, & Mushrooms

January 17, 2025 | Recoup Owners

Chicken with Farro, Zucchini, & Mushrooms

Ingredients:

2 Tbsp. Extra Virgin Olive Oil, divided
1 lb. Ground Chicken Breast or Tempeh, pulse in a processor
1 Tbsp. Whole Fennel Seeds
1 Tbsp. Italian Seasonings
1 cup (about 3 oz.) Portobello
Mushroom, cut into 1/2″ pieces
1 Avg. Zucchini, cut into 1/2” pieces
1 Med. Sweet Onion, finely diced
1 tsp. Garlic, minced
3/4 cup Dry Farro
A finger pinch Dried Thyme Leaves
A finger pinch Kosher Salt
A finger pinch Black Pepper
1 1/4 cup Low Sodium Chicken or
Vegetable Broth
*Optional Lemon Wedges when serving

Directions:

Step 1: Heat 1 Tbsp. oil in a large pot over medium. Add ground chicken, fennel seeds, and Italian seasoning. Brown meat, breaking up to crumble as it cooks. When browned, remove to a plate covered with paper towels, not bothering to wipe down pot.

Step 2: Add remaining 1 Tbsp. oil to same pot over medium heat. Add mushrooms, zucchini, onion, and garlic. Cook, stirring often for 7 – 10 min, or until vegetables are tender. Add farro, thyme, salt and pepper; cook for 2 min., stirring often.

Step 3: Increase heat and add broth, bringing to a low boil. Reduce heat to low; cover. Cook 10 – 13 min., or until liquid has absorbed and farro is tender. Add chicken; incorporating a bit. Remove from heat; cover and let stand about 5 min., or until chicken is heated through.

Note: Do your best to get a good distribution of ingredients when serving. This type of portioning isn’t perfect but it’s an acceptable way to consume a balanced meal.