Pinterest is my absolute favorite source of recipe inspiration, but I’m also a huge fan of modifying recipes based on ingredients I already have on hand. I came across this recipe from Paleo Newbie and was determined to make it in some capacity! I love anything with sun-dried tomatoes, and it incorporates a good variety of vegetables which is perfect for my less than adventurous husband.
The recipe came together fairly quickly and made enough for a couple of lunches as leftovers. The recipe didn’t call for any grains, but I served the skillet over a bed of faro to incorporate some healthy carbs and make the dish a little more well rounded. If you’re not a fan of any of the ingredients, you could easily sub in another veggie and it would still taste great!
- 1 small red onion- finely chopped
- 4 cloves garlic- finely chopped
- 1 cup sun-dried tomatoes- thinly sliced
- 2 tomatoes- chopped
- 1 8 oz jar artichokes
- 1 8oz container of mushrooms- sliced
- 1# chicken thighs- chopped into bite size pieces and baked or sautéed
- 5 cups fresh spinach
- 1 tbsp balsamic vinegar
- 1 tsp dried parsley
- 1 tsp dried oregano
- 1 tbsp dried basil
- 1 cup farro- cooked
- Crumbled feta cheese for topping
- Prepare Farro according to package instructions
- Prepare chicken by baking or sautéing with olive oil, salt and pepper. Set aside.
- Saute onions and garlic in 1 tbsp olive oil
- Add mushrooms and cook until partially softened
- Add another tbsp of olive oil and balsamic vinegar with tomatoes, sun-dried tomatoes and artichokes
- Mix in spices (parsley, oregano and basil)
- Add cooked chicken and stir well
- Add spinach and cook until slightly wilted
- Serve over a bed of faro and top with feta cheese as desired
