Pregnant women Food

Grilled Chicken with Farro & 

Roasted Cauliflower

You can find farro in most grocery stores, near the rice. If you can't find farro, use wheat berries or brown rice instead; cook according to package directions.

Ingredients

• 10 ounces boneless, skinless chicken thighs (about 3), trimmed and cut into 6 pieces

• 2 teaspoons olive oil

• ¼ teaspoon ground cinnamon

• ⅛ teaspoon salt plus 1/4 tsp., divided

• 1 ½ cups cooked farro

• 1 cup roasted cauliflower

• ⅔ cup roasted green peppers

• ⅔ cup roasted red peppers

• ¼ cup low-sodium chicken broth or vegetable broth

• 2 teaspoons lemon juice, plus wedges for serving

• ¼ cup fresh mint leaves

• 1 tablespoon pine nuts, toasted (see Tip)

Directions

1. Heat a large skillet or grill pan over medium-high heat. Brush chicken with oil. Sprinkle with cinnamon and 1/8 tsp. salt. Cook, flipping once, until the chicken is browned and an instant-read thermometer inserted in the thickest part registers 165 degrees F, about 10 minutes.

2. Meanwhile, combine farro, cauliflower, green and red peppers, broth, lemon juice, and the remaining 1/4 tsp. salt in a medium saucepan. Cover and cook over medium heat until heated through, about 8 minutes.

3. Serve the chicken and vegetables over the farro. Sprinkle with mint and pine nuts. Serve with lemon wedges, if desired.

Tips

To toast pine nuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes. Transfer to a small plate and let cool.