Feta Chicken with Veggies and Farro

Recipe

Main Dish
Feta Chicken with Veggies and Farro

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User Rating

5 out of 5 stars
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4 ratings

Recipe Data

4
Servings
20min
Prep
50min
Total

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    Description

    Balanced with grains, veggies, and a protein, this is a whole meal in just one recipe.

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    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    1 c.Hy-Vee Select farro, uncooked
    3 tbsp.Hy-Vee Select extra virgin olive oil
    2 tbsp.fresh lemon juice
    1 tbsp.fresh garlic, minced
    1 tbsp.Hy-Vee Italian seasoning
    1 tbsp.fresh rosemary, finely chopped
    1 tsp.Hy-Vee crushed red pepper, optional
    ½ tsp.kosher salt, plus additional to taste
    3(5-oz.) boneless, skinless chicken breasts
    1 lbs.butternut squash, peeled and sliced 1-inch-thick
    2 c.Brussels sprouts, trimmed and halved
    1medium red onion, cut into wedges
    Hy-Vee black pepper
    ¼ c.Hy-Vee crumbled fat-free feta cheese
    2medium baking apples, such as Braeburn, cut into 1/2-inch-thick slices
    Lemon slices, for garnish

    Things To Grab

    • Rimmed baking pan
    • Aluminum foil
    • Whisk
    • Medium bowl
    • Large bowl
    • Meat thermometer

    Directions

    1. Preheat oven to 425 degrees. Line a rimmed baking pan with aluminum foil; set aside. Prepare farro according to package directions; keep warm.

    2. Whisk together 2 tablespoons olive oil, lemon juice, garlic, Italian seasoning, rosemary, crushed red pepper and, if desired, and 1/2 teaspoon kosher salt in a medium bowl. Add chicken and turn to coat Cover and let stand at room temperature while preparing and roasting the vegetables.

    3. Toss together squash, Brussels sprouts and red onion in a large bowl. Drizzle with remaining 1 tablespoon olive oil and toss to coat. Spread vegetables mixture on prepared pan. Sprinkle with kosher salt and black pepper to taste. Roast 15 minutes.

    4. Remove baking pan from oven and carefully slide vegetable mixture to one side of pan. Drain chicken; discard liquid. Arrange chicken aside vegetables in pan. Top chicken with feta crumbles. Place apple slices on top of vegetables. Roast 15 minutes more or until chicken is done (165 degrees) and vegetables are crisp-tender. Cut chicken into slices.

    5. Serve chicken with farro, vegetables, and apples. Garnish with lemon slices, if desired.

    Nutrition facts

    Servings

    470 Calories per serving

    Amounts Per Serving

    • Total Fat: 12g
    • Cholesterol: 5mg
    • Sodium: 310mg
    • Total Carbohydrates: 60g
    • Protein: 37g

    Daily Values

    0%
    Vitamin A 160%
    0%
    Vitamin C 100%
    0%
    Iron 20%
    0%
    Calcium 15%