Mediterranean Skillet with Farro

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.

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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!

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Mediterranean Skillet with Farro
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • 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
Instructions
  1. Prepare Farro according to package instructions
  2. Prepare chicken by baking or sautéing with olive oil, salt and pepper. Set aside.
  3. Saute onions and garlic in 1 tbsp olive oil
  4. Add mushrooms and cook until partially softened
  5. Add another tbsp of olive oil and balsamic vinegar with tomatoes, sun-dried tomatoes and artichokes
  6. Mix in spices (parsley, oregano and basil)
  7. Add cooked chicken and stir well
  8. Add spinach and cook until slightly wilted
  9. Serve over a bed of faro and top with feta cheese as desired

 

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