-
35M Total Time
-
5M Prep Time
-
12 Ingredients
-
4 Servings
Directions
PREHEAT the oven to 400°F.
COOK the farro according to the package directions. TRANSFER to a large bowl when it’s done cooking and TOSS with 1 Tbsp. olive oil, sherry vinegar and 1/2 tsp. salt. MIX in the arugula. SET aside.
While the farro cooks, PUT the asparagus, tomatoes and chicken on a large sheet pan. DRIZZLE with the 2 Tbsp. of olive oil and SPRINKLE with pepper, 1/4 tsp. salt and oregano. TOSS to coat. ARRANGE in an even layer. Evenly PLACE the thyme sprigs on top. ROAST for 20 to 25 minutes, or until the chicken registers 165°F. REMOVE from the oven.
MAKE the eggs according to your favorite method.
To serve, DISTRIBUTE the farro and arugula between four bowls. SLICE the asparagus (or LEAVE them whole) and chicken, and PUT on top of the farro, along with the cherry tomatoes.
Ingredients
- 4 large EGGS
- 1 1/2 cups uncooked farro (3 cups cooked)
- 3 Tbsp. olive oil, divided
- 1 Tbsp. sherry vinegar
- 3/4 tsp. salt, divided
- 1 cup arugula
- 1 bunch asparagus (1 lb.)
- 10 oz. cherry tomatoes
- 12 oz. boneless chicken thighs
- 1/8 tsp. ground black pepper
- 1/2 tsp. dried oregano
- 6 sprigs fresh thyme
Per serving: 1/4 of recipe
Calories: 509
Total fat: 18 g
Saturated fat: 4 g
Polyunsaturated fat: 2 g
Monounsaturated fat: 9 g
Cholesterol: 254 mg
Sodium: 627 mg
Carbohydrates: 53 g
Fiber: 8 g
Sugar: 4 g
Protein: 36 g
Vitamin A: 164 mcg
Vitamin D: 1 mcg
Folate: 94 mcg
Choline: 170 mg
Calcium: 143 mg
Iron: 6 mg
Potassium: 503 mg
This recipe is an excellent source of protein, folate and choline and a good source of vitamin A.
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.