One-Pan Italian Chicken & Veggies | Easy Weeknight Dinner @eatcolor

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: bone-in chicken

Chicken breast is leaner, while bone-in chicken can be more economical.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola oil is generally less expensive.

Italian seasoning

🥗Healthier: fresh herbs

💰Cheaper: dried herbs

Fresh herbs add flavor without preservatives, while dried herbs are often more affordable.

fresh basil

🥗Healthier: spinach

💰Cheaper: dried basil

Spinach can provide a similar green flavor, and dried basil is less costly.

Start with 1/2 cup of farro and rinse it under cool water.

In a small pot, pour in 2 cups of chicken broth and add the rinsed farro. Stir and cover with a lid.

Bring the pot to a boil on high heat, then lower the temperature to simmer for about 20-25 minutes until tender.

Take 1 boneless skinless chicken breast, slice it down the middle to create two cutlets, and pound them to about 1/2 inch thick.

Season the chicken with a drizzle of olive oil, minced garlic, 1/2 teaspoon of Italian seasoning, salt, cracked pepper, and the zest of 1/2 lime on both sides.

Let the seasoned chicken sit for a minute to absorb the flavors.

Chop 1 zucchini into long ribbons using a cheese slicer, mandolin, or knife, and slice 1/2 red onion thinly.

In a large skillet over medium-high heat, test if the pan is ready by adding water; if it dances, it's ready.

Gently lay the chicken in the skillet and let it cook without moving it for about 3 minutes until golden brown.

Check the chicken; if it's not golden, let it cook for another minute. Flip and cook for another 2-3 minutes until done.

Remove the chicken and keep warm on a plate, tenting it with foil or covering with a lid.

In the same skillet, add a drizzle of olive oil, then toss in the zucchini ribbons and red onion. Stir to combine.

Add dried oregano, salt, and cracked pepper to the veggies, and cook until the zucchini starts to soften and curl.

Add the cherry tomatoes and cook for a couple more minutes, keeping an eye on the veggies to avoid overcooking them.

Once the veggies are done, turn the heat down and move them to one side of the skillet.

Return the chicken to the skillet to warm through.

Check the farro; if all the liquid is absorbed, drain if necessary. Taste to ensure it's tender and nutty.

Add the farro to the skillet with the chicken and veggies, along with 2 tablespoons of grated Parmesan cheese, pepper, salt, and a teaspoon of lemon juice. Stir to combine.

Garnish with minced parsley, fresh basil, and lemon slices. Optionally, add sliced avocado and drizzle with balsamic vinegar.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens