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Chicken with Artichokes and Olives, Farro “Risotto” & Brussels Sprouts

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Chicken with Artichokes and Olives, Farro “Risotto” & Brussels Sprouts

Quick Tips

The former anthropologist in me loves that farro (emmer wheat) was one of the first grains ever cultivated by humans. The chef in me loves that it’s chewy, quick cooking, and versatile. “Farro Risotto” is using an artistic license but it’s widely done and simple, I find myself coming back to it time and again.

Course entree, Main Course
Cuisine American, California
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people

Ingredients

Ingredients

  • 1.25 pound chicken breasts
  • 3/4 can artichoke hearts, quartered
  • 1 pinch saffron
  • 1 can olives, black or green
  • 1 cup farro
  • 2 cups chicken stock, divided
  • 2 cups brussels sprouts
  • 2 cloves garlic
  • 1 lemon
  • 1 sprig rosemary
  • 1 onion, divided
  • 2 Tbsp butter
  • 1/2 cup parmesan cheese, grated
  • 1/4 cup heavy cream
  • As needed olive oil

Instructions

FARRO RISOTTO

  1. Dice the whole onion into small dice (put half of this onion away for later this week - in a tupperware or ziplock bag is fine and either in the fridge or freezer), and finely mince the garlic. Over medium high heat, melt 1 tbsp butter and a splash of olive oil in the small, tall sided pot. Add the onion and half of the garlic to the pot and cook for 2 minutes. Add 1 cup of farro and stir for about 30 seconds to toast the grains a little bit. Add the stock and a ¼ teaspoon of kosher salt and zest from half of the lemon. Let it come to a low but consistent boil. Start working on the rest of the meal, but keep your ears on the pot and lower the heat if its boiling too rapidly. You want a nice slow, low boil.

BRUSSELS

  1. Heat the oven to 425. Line a baking sheet with parchment paper (affiliate link) and place it near your cutting board. Trim off the end of each brussel sprout - just a tiny sliver - then slice in half and place on the baking sheet. Toss with 2 tsp olive oil, ¼ tsp salt, zest your lemon over top, and toss to combine. Into the oven for 7-8 minutes until crispy on the outside and tender in the center. 

CHICKEN

  1. If you have those HUGE chicken breasts, you’ll probably want to cut them in half. I like a slightly angled cut to mimic the natural shape of the breast which keeps things even and in the final dish, no one will know you made a cut. If you can find nice small ones, you can skip this step. Season with a generous pinch of salt and pepper.

    Heat a large flat saute pan (I don’t like non-stick here but it would be ok) over medium high heat and melt 1 tsp butter and 1 tsp olive oil. When butter is foamy, add the chicken, ideally leaving a little space around each piece so they aren’t touching. Now leave it alone! For 10 minutes. If you feel like its getting too brown or going to start smoking, you can turn down the heat but try to resist the urge to move the chicken.

    After 10 minutes have gone by, you should see the edges of the chicken turning opaque and maybe golden brown. Now you can use tongs to flip over. As chicken cooks on the second side, we’ll prep the sauce. But first, let’s check the farro. Use a spatula to stir roughly and massage the grains. 

SAUCE

  1. Open and drain artichokes - if you didn’t find quarters, slice them. Reserve about ¼ of the can of artichokes for later this week - store in tupperware in the fridge. Open and drain olives. If using it, add a pinch of saffron (5-6 strands) and the rest of the garlic to the chicken pan. Then add the artichokes, olives and ¼ cup of stock. Shake the pan a bit and cover with a lid or plate - partially covered is ok. Cook for about 5-6 minutes Your timing could vary here - depending on how thick your chicken breasts are, you may need up to another 6-10 minutes to cook them through.

FINISH UP

  1. Add the heavy cream and parmesan to the farro pot. Strip the rosemary leaves off of the steam and coarsely chop and add in.You might also prefer another pinch of salt. Cut lemon in half and squeeze half in. Give it a final stir and remove from heat, set aside.

    Check your chicken breast. It should feel firm and keep its shape when you press on the thickest part with your finger. If you’re unsure, go ahead and peek inside with a cut - BUT, feel it first and try to guess. Remember how it feels so next time you won’t have to cut it! If you don’t have 1 breast per person or they’re huge still, remove to a cutting board and thickly slice the chicken for plating. Or, simply place 1 breast per plate. Squeeze the second half of the lemon into the pan sauce and let it simmer another 45 seconds or so. Taste and see if you need a little more salt or fresh pepper. I’d add a ½ tsp of butter at this point, but that’s totally optional. 

PLATING

  1. Plate your farro, brussels and spoon sauce over the chicken to serve. Add a few bits or rosemary to garnish, especially if you’re going to tag this on instagram or facebook! (Please share! #endsandstems)

Recipe Notes

HAVE LEFTOVERS
This is a dish I would definitely just microwave and eat again. But, if you need a little reinvention - save the brussels for the Waste Not Meal this week!
The chicken can be sliced and served as a sandwich or over a salad.
The

NOTES/SUBSTITUTIONS
Chicken → halibut, tofu steaks, pork tenderloin
Saffron → nothing...but its ok to simply omit!
Chicken stock → vegetable stock, half as much white wine
Farro → rice, quinoa, barley
Heavy Cream → omit
Rosemary → thyme, parsley, dried italian seasoning

Ingredients

Ingredients

1.25 lb Chicken Breasts
¾ can Quartered Artichokes
Pinch of Saffron
1 can Olives
1 c Farro
2 cups Chicken Stock, divided
2 cups Brussels Sprouts
2 cloves Garlic
1 Lemon
Salt, Pepper
1 sprig Rosemary
1 Onion – divided
2 tbsp butter
½ cup parmesan
¼ heavy cream
olive oil

Equipment Needed

Wide Flat Pan
Spatula
Small, tall sided pot
Sheet Pan/Baking Sheet
Tongs

Cook

FARRO RISOTTO

Dice the whole onion into small dice (put half of this onion away for later this week – in a tupperware or ziplock bag is fine and either in the fridge or freezer), and finely mince the garlic. Over medium high heat, melt 1 tbsp butter and a splash of olive oil in the small, tall sided pot. Add the onion and half of the garlic to the pot and cook for 2 minutes. Add 1 cup of farro and stir for about 30 seconds to toast the grains a little bit. Add the stock and a ¼ teaspoon of kosher salt and zest from half of the lemon. Let it come to a low but consistent boil. Start working on the rest of the meal, but keep your ears on the pot and lower the heat if its boiling too rapidly. You want a nice slow, low boil.

BRUSSELS

Heat the oven to 425. Line a baking sheet with parchment paper (affiliate link) and place it near your cutting board. Trim off the end of each brussel sprout – just a tiny sliver – then slice in half and place on the baking sheet. Toss with 2 tsp olive oil, ¼ tsp salt, zest your lemon over top, and toss to combine. Into the oven for 7-8 minutes until crispy on the outside and tender in the center.

CHICKEN

If you have those HUGE chicken breasts, you’ll probably want to cut them in half. I like a slightly angled cut to mimic the natural shape of the breast which keeps things even and in the final dish, no one will know you made a cut. If you can find nice small ones, you can skip this step. Season with a generous pinch of salt and pepper.
Heat a large flat saute pan (I don’t like non-stick here but it would be ok) over medium high heat and melt 1 tsp butter and 1 tsp olive oil. When butter is foamy, add the chicken, ideally leaving a little space around each piece so they aren’t touching. Now leave it alone! For 10 minutes. If you feel like its getting too brown or going to start smoking, you can turn down the heat but try to resist the urge to move the chicken.
After 10 minutes have gone by, you should see the edges of the chicken turning opaque and maybe golden brown. Now you can use tongs to flip over. As chicken cooks on the second side, we’ll prep the sauce. But first, let’s check the farro. Use a spatula to stir roughly and massage the grains.

SAUCE

Open and drain artichokes – if you didn’t find quarters, slice them. Reserve about ¼ of the can of artichokes for later this week – store in tupperware in the fridge. Open and drain olives. If using it, add a pinch of saffron (5-6 strands) and the rest of the garlic to the chicken pan. Then add the artichokes, olives and ¼ cup of stock. Shake the pan a bit and cover with a lid or plate – partially covered is ok. Cook for about 5-6 minutes Your timing could vary here – depending on how thick your chicken breasts are, you may need up to another 6-10 minutes to cook them through.

FINISH UP

Add the heavy cream and parmesan to the farro pot. Strip the rosemary leaves off of the steam and coarsely chop and add in.You might also prefer another pinch of salt. Cut lemon in half and squeeze half in. Give it a final stir and remove from heat, set aside.

Check your chicken breast. It should feel firm and keep its shape when you press on the thickest part with your finger. If you’re unsure, go ahead and peek inside with a cut – BUT, feel it first and try to guess. Remember how it feels so next time you won’t have to cut it! If you don’t have 1 breast per person or they’re huge still, remove to a cutting board and thickly slice the chicken for plating. Or, simply place 1 breast per plate. Squeeze the second half of the lemon into the pan sauce and let it simmer another 45 seconds or so. Taste and see if you need a little more salt or fresh pepper. I’d add a ½ tsp of butter at this point, but that’s totally optional.

Plating

Plate your farro, brussels and spoon sauce over the chicken to serve. Add a few bits or rosemary to garnish, especially if you’re going to tag this on instagram or facebook! (Please share! #endsandstems)

Actions Shots

Let’s Eat

Have Leftovers?

This is a dish I would definitely just microwave and eat again. But, if you need a little reinvention – save the brussels for the Waste Not Meal this week!
The chicken can be sliced and served as a sandwich or over a salad.

Notes + Substitutions

Chicken → halibut, tofu steaks, pork tenderloin
Saffron → nothing…but its ok to simply omit!
Chicken stock → vegetable stock, half as much white wine
Farro → rice, quinoa, barley
Heavy Cream → omit
Rosemary → thyme, parsley, dried italian seasoning

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