Easy Weeknight Dinners: Rustic Farro & Chicken Medley

Wholesome Comfort in Every Bite: A One-Pan Wonder with Rustic Flavors of Farro, Chicken, and Greens.

Rustic Farro & Chicken Medley

The Rustic Farro & Chicken Medley is a one-pan dish that combines hearty grains, tender chicken, earthy mushrooms, and vibrant Swiss chard for a meal that’s as wholesome as it is delicious. This skillet meal is a celebration of simple ingredients coming together to create something extraordinary. With the chewy texture of farro, the richness of sautéed vegetables, and the protein-packed goodness of chicken, every bite is a perfect balance of flavor and nourishment.  It’s also a fantastic way to repurpose leftovers—if you have cooked farro from your Garlic-Lemon Pork with Farro and Kale recipe, it’s the perfect base for this dish!  This clever use of leftovers makes this meal not only tasty but also incredibly convenient to whip up.

This dish is perfect for busy weeknights when you want a satisfying meal without the hassle. It’s equally impressive for casual gatherings with friends or family, thanks to its rustic charm and colorful presentation. Whether served straight from the skillet for a comforting dinner or prepped ahead for an easy weekday lunch, the Rustic Farro & Chicken Medley is sure to become a staple in your recipe rotation. Give it a try—you’ll love how simple and versatile this dish is to make, and your taste buds will thank you!

Enjoy!

What Ingredients do I need?

Protein

• boneless skinless chicken breasts

Vegetables

• carrots
• onion
• Baby Bella mushrooms (2 8oz pkgs)
• Swiss chard
• garlic

Grains

• Farro (2 cups cooked; buy uncooked if needed)

Pantry/Condiments

• Olive oil 
• White wine
• Chicken broth - Better than Bouillon is a good option here for flavor and it's easy to make 1/2 cup of broth.  

Spices/Seasonings

• Paprika 
• Dried thyme 
• Salt and pepper

Cheese

• Fresh grated Parmesan cheese 

Substitutions and Variations

Substitutions

• Grains:  Use quinoa, barley, brown rice, or Israeli couscous as a substitute.

• White wine:  Substitute with chicken broth, vegetable broth, or a splash of apple cider vinegar or lemon juice.

• Chicken broth:  Vegetable broth or water with a bouillon cube works well.

• Parmesan cheese: Use Pecorino Romano, Grana Padano, or a sprinkle of nutritional yeast for a dairy-free option.

Variations

• Mediterranean Twist:  Add sun-dried tomatoes, olives, and a sprinkle of feta cheese in place of Parmesan.  Use a pinch of oregano or Italian seasoning instead of thyme.

• Creamy Version:  Stir in 1/4 cup heavy cream or Greek yogurt at the end for a creamy texture.

• Vegetarian Option:  Skip the chicken and add chickpeas, tofu, or white beans for protein.  Use vegetable broth instead of chicken broth.

• Autumn Harvest:  Include diced sweet potatoes, or parsnips alongside the carrots.  Sprinkle with toasted pumpkin seeds for crunch.

• Asian-Inspired:  Swap the thyme for ginger and soy sauce, and add a drizzle of sesame oil.  Replace Parmesan with a sprinkle of toasted sesame seeds or scallions.

• Herbaceous Delight:  Add a mix of fresh herbs like parsley, dill, or basil at the end for a burst of freshness.

Kitchen Tips and Notes

Tips

• Cook Farro Ahead of Time or use leftovers:  If you don’t have leftover farro, cook it in advance and store it in the fridge.

• Even Cutting:  Dice the vegetables and chicken into uniform pieces for even cooking and better presentation.

Notes

• Meal Prep Friendly:  This skillet meal reheats beautifully, making it ideal for meal prep. Store leftovers in an airtight container for up to 3-4 days in the fridge.

• Versatility is Key:  This dish is incredibly adaptable. You can easily swap ingredients based on what you have available or to suit dietary preferences. It's a great way to use up leftover grains, vegetables, or proteins.

     Equipment You May Need     

• Sharp Knife – Essential for dicing vegetables, slicing mushrooms, and cutting chicken into bite-sized pieces.
• Cutting Board – Use a sturdy cutting board for prepping chicken and vegetables. Consider using separate boards for meat and produce.
• Serving Dish – If transferring the dish for serving, a shallow platter or wide bowl is great for presentation.
• Spatula or Tongs – To flip or toss the zucchini halfway through roasting, ensuring even cooking.
• Measuring Cups & Spoons: For accurately measuring ingredients like broth, wine, and seasonings.
• Spoon:  A wooden spoon or heat-resistant silicone spatula works best for stirring and scraping the pan.
• Large Skillet or Sauté Pan - A heavy-bottomed, wide skillet is perfect for cooking everything in one pan. Non-stick or stainless steel works well.
• Farro - a great grain.  Make sure to get pearled farro which cooks faster.

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Rustic Farro & Chicken Medley

serves 4


2 tablespoons olive oil 

1 pound chicken breasts, cut into bite-sized pieces

1 teaspoon paprika 

1 clove garlic, minced 

1 large carrot, small diced
1/2 medium onion, diced
16 oz Baby Bella mushrooms, sliced
1/2 bunch Swiss chard, chopped (stems separated from leaves)

1/4 cup white wine
1/2 cup chicken broth
1/2 teaspoon dried thyme

2 cups cooked farro
Salt and pepper to taste
1/4 cup grated Parmesan cheese 

Cook the Chicken:  Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.  Season the chicken pieces with salt, pepper, and paprika.  Stir fry the chicken for 4-5 minutes until golden brown, turning the chicken often until cooked through.   Add in the garlic and stir to coat, 30 seconds.   Remove chicken from the skillet and set aside.

Sauté the Vegetables:  In the same skillet, add the remaining olive oil if needed.  Sauté the onion and carrots, 3-4 minutes until softened.  Add the mushrooms and cook until they release their moisture and become tender, about 5 minutes.  Add is the Swiss chard leaves and cook, stirring until wilted.  Season with salt and pepper.  Add the white wine to the skillet and allow to cook down 1 minute.  Add in the chicken broth.

Return the chicken and any accumulated juices to the skillet, along with the cooked farro.  Sprinkle with dried thyme.  Cook for 2-3 minutes, heating up the ingredients and allowing the flavors to blend.  Add in the Parmesan cheese and stir to combine.   Adjust the seasoning with additional salt and pepper.  Serve directly from the skillet or serve in individual plates.

Easy Weeknight Dinners: Garlic-Lemon Pork Medallions with Farro and Kale

A bright and wholesome one-pan meal: Lemon-Glazed Pork Medallions with Farro and Kale

Garlic-Lemon Pork Medallions with Farro and Kale

The Garlic-Lemon Pork Medallions with Farro and Kale is a dish that brings together vibrant flavors and wholesome ingredients in a way that feels both comforting and elevated. Tender pork medallions are seared to perfection and coated in a tangy, slightly sweet lemon glaze, while nutty farro and wilted kale provide a hearty, nutrient-packed base. The chopped almonds add the perfect finishing crunch, making each bite a delightful combination of textures and flavors. Despite its elegant presentation, this dish is incredibly simple to make, coming together in just one skillet and a saucepan.

This recipe is perfect for a variety of occasions. It’s a quick yet impressive weeknight dinner when you’re craving something hearty but light. It’s also a wonderful choice for small gatherings with friends, as it feels fancy without requiring hours in the kitchen. Whether you’re looking for a way to incorporate more greens into your meals or want to experiment with farro, this dish will leave you and your guests asking for seconds. Give it a try—you’ll love how effortlessly delicious and satisfying it is!

Enjoy!

What Ingredients do I need?

Protein

• 1 pork tenderloin (about 1 - 1 1/2 pounds)

Grains

• Farro  - I use this brand.  It is Italian pearled farro, which has had part of the bran removed.  This allows it to cook faster.  Regular farro has to soak overnight.

Vegetables

• Lacinato kale (1 bunch)
• Garlic 
• Lemon 

Pantry Items

• Olive oil 
• Peanut butter 
• Honey 
• Salt and freshly ground black pepper

Garnish

• Almonds 

Substitutions and Variations

Substitutions

• Lemon juice → Use lime juice, white wine vinegar, or apple cider vinegar.

• Chopped almonds → Swap with toasted walnuts, pecans, sunflower seeds, or pine nuts.

• Pork tenderloin → Substitute with chicken breast, turkey tenderloin, or even tofu for a vegetarian option.

Variations

• Mediterranean Flair:  Add sun-dried tomatoes, olives, and a sprinkle of feta cheese for a Mediterranean-inspired twist. Swap the almonds with toasted pine nuts.

• Asian-Inspired:  Replace the lemon glaze with a mixture of soy sauce, honey, ginger, and sesame oil for an umami-rich profile. Add a sprinkle of toasted sesame seeds for garnish.

• Versatile Base:  Swap farro with other grains like quinoa, rice, or barley to switch things up.

Kitchen Tips and Notes

• Tender Pork Medallions:  To ensure even cooking, slice the pork tenderloin into uniform medallions. Pat them dry before seasoning for a better sear.

• Make Farro Ahead:  Cook the farro in advance to save time. Store it in the refrigerator for up to 3 days.

• Prep Kale Properly:  Remove the tough stems from the kale and chop the leaves into bite-sized pieces for easier eating.

• Meal Prep Friendly:  This dish reheats beautifully, making it perfect for meal prep or next-day leftovers.

     Equipment and Items You May Need      

• Large Skillet or Sauté Pan :  For searing the pork and cooking the kale and farro mixture.

• Saucepan:  To cook the farro.

• Cutting Board  For slicing the pork and chopping the vegetables.

• Sharp Knife   Essential for prepping the pork, kale, and other ingredients.
• Measuring Cups & Spoons:   To accurately measure ingredients like farro, water, lemon juice, and seasonings.

• Spoon:  For stirring the glaze and farro mixture in the skillet.

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Garlic-Lemon Pork Medallions with Farro and Kale

serves 4

2 teaspoon olive oil
1 (1.25 pound) pork tenderloin, cut crosswise into 12 medallions
¼ teaspoon freshly ground black pepper
4 cloves garlic, minced
3 tablespoon lemon juice
1 tablespoon peanut butter or almond butter
1 ½ teaspoon honey
¼ teaspoon salt
1 1/4 cup farro, rinsed and drained
3 1/2 cups water
1 bunch of lacinato kale, removed from stems and rough chopped
2 tablespoon chopped almonds
Lemon wedges (optional)

In a medium saucepan combine the farro and the water. Bring to a boil, reduce heat to a simmer and cover with a lid. Cook 25 minutes. Drain any remaining water. Set aside.

Season pork with ground pepper. Coat a large nonstick skillet with nonstick cooking spray; add 1 teaspoon of the olive oil to the skillet. Heat skillet over medium-high heat. Place pork in a single layer in the hot skillet. Cook 3 minutes or until browned on bottom; turn medallions over, adding the remaining 1 teaspoon oil, and the garlic. Continue cook an additional 2-3 minutes. Remove pork from the skillet; cover to keep warm.

Meanwhile, in a small bowl whisk together lemon juice, peanut butter, honey, and salt.  Add the lemon mixture to the drippings in the skillet.  Add 1 cup of cooked farro and the chopped kale.  Cook over medium heat until mixture is heated through and kale is coated and beginning to soften.  Season with salt and pepper.  Return pork to the skillet and stir allowing to warm the meat for a few minutes.  Serve farro mixture topped with pork.  Top with chopped almonds and additional lemon wedges.  


adapted from:  Better Homes and Garden Mediterranean Dishes Magazine

 

Easy Appetizers: Tabouli-Topped Hummus Delight

Fresh, Flavorful, and Perfectly Simple: A Mediterranean Twist on Classic Dips!

Tabouli-Topped Hummus Delight

Looking for a fresh, vibrant, and incredibly easy appetizer to impress your guests? Tabouli-Topped Hummus Delight is the perfect blend of creamy, zesty, and herbaceous flavors, all in one stunning dish. This recipe brings together the smooth, velvety richness of hummus with the bright and tangy notes of a freshly made tabouli. And the best part? You can make it as simple as you like! By using store-bought hummus, you save time without sacrificing taste, letting you focus on whipping up the tabouli—a quick mix of bulgur, parsley, fresh veggies, and a lemony dressing. The result is a crowd-pleasing dish that’s as beautiful to look at as it is delicious to eat.

This dish is versatile enough for a variety of occasions. Serve it as an elegant appetizer at dinner parties, a light snack for casual get-togethers, or a healthy option for potlucks and game days. With its eye-catching wreath shape and pops of fresh cherry tomatoes, it’s guaranteed to grab attention on any table. Pair it with naan dippers or pita chips for the ultimate dipping experience, and watch it disappear in no time. Whether you're a seasoned cook or new to hosting, this recipe is an easy win that proves great food doesn’t have to be complicated. So why not try it out and add a taste of the Mediterranean to your next gathering?

Enjoy!

 

What Ingredients do I need?

Produce

• Cherry tomatoes
• Italian parsley
• Roma tomatoes
• cucumber
• fresh mint
• scallions
• lemon

Grains

• bulgur

Pantry

• Olive oil
• Salt
• Pepper
• Paprika

Store-Bought Options

• Hummus (any flavor)
• Naan dippers or pita chips
• Pistachios

Substitutions and Variations

Substitutions

• Hummus:  Substitute store-bought hummus with homemade hummus or a different creamy dip like baba ganoush or Greek yogurt with garlic.

• Bulgur:  Use quinoa, couscous, or rice if bulgur isn’t available. For a gluten-free option, quinoa is perfect.

• Italian Parsley:  Swap with curly parsley or a mix of parsley and cilantro for a slightly different flavor.

• Pita Chips or Naan Dippers:  Serve with tortilla chips, crackers, or fresh veggie sticks like carrots and celery for dipping.

Variations

Flavor Boosters for Hummus

• Layered Hummus: Use a mix of classic, roasted red pepper, and garlic-flavored hummus for a colorful base.

• Spiced Hummus: Sprinkle smoked paprika, za’atar, or chili flakes on top of the hummus for added flavor.

Tabouli Twists

• Grain-Free Tabouli: Replace bulgur with finely chopped cauliflower or broccoli rice for a low-carb version.

• Kale Tabouli: Swap parsley for finely chopped kale for a heartier, nutrient-packed version.

• Fruit-Infused Tabouli: Add pomegranate seeds or diced dried apricots for a sweet, tangy pop.

Toppings

• Cheese Lovers: Add crumbled feta or goat cheese on top of the tabouli.

• Nutty Crunch: Sprinkle toasted pine nuts, almonds, or pumpkin seeds for texture.

Presentation Styles

• Layered Dip: Spread the hummus in a dish, layer the tabouli on top, and garnish with cherry tomatoes for a layered dip effect.

• Mini Servings: Serve individual portions in small glasses or bowls for an elegant appetizer presentation.

Kitchen Tips and Notes

Tabouli Tips

• Chop Like a Pro: Use a food processor for parsley and mint to save time. Pulse gently to avoid over-processing into a paste.

• Keep It Fresh: Use firm, ripe tomatoes and seed them to avoid excess liquid in the tabouli.

• Customize the Texture: Cook the bulgur to your preferred texture—softer for a creamier tabouli or chewy for more bite.

• Make Ahead: Prepare tabouli up to a day in advance; the flavors meld beautifully as it chills.

Assembly & Serving Tips

• Presentation Perfection: Use the back of a spoon to create a smooth, even circle or wreath shape for the hummus on your platter.

• Easy Drizzle: For a professional look, drizzle olive oil with a small squeeze bottle or a spoon in a spiral motion over the hummus.

• Room Temperature: Let the hummus and tabouli come to room temperature before assembling for the best flavor.

• Serve Fresh: Assemble the dish close to serving time to maintain the tabouli's vibrant texture and prevent the hummus from getting watery.

Leftover Tips  

• Repurpose Smartly: Use leftover tabouli in wraps, salads, or as a topping for grilled chicken or fish.

     Equipment You May Need     

• Mixing Bowl: A medium to large bowl for combining the tabouli ingredients.  I love the ones with lids as they make great storage for leftovers!

• Measuring Cups & Spoons: To measure the bulgur, olive oil, lemon juice, and seasonings.  This is a great set.

• Knife: A sharp chef’s knife for chopping parsley, mint, tomatoes, cucumber, and scallions. This is a favorite.

• Cutting Board: A sturdy surface for prepping the fresh ingredients.

• Microplane: For zesting the lemon.

• Spoon: For tossing the tabouli.

• Saucepan: To cook the bulgur according to package instructions.

• Strainer: To rinse the bulgur before cooking or drain it if needed.

• Platter or Serving Dish: A flat platter or wide bowl to create the wreath or donut shape with the hummus.

• Food Processor: If making homemade hummus or chopping parsley and mint quickly.

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Tabouli-Topped Hummus Delight

Store bought or homemade hummus (any flavor)

Cherry tomatoes, halved

Pistachios (optional topping)

Paprika (optional topping)

To make Tabouli:

1 1/2 cup cooked bulgur (cooked according to package instructions)
1/3 cup olive oil
1 lemon, zested and juiced
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups Italian parsley, chopped
1 cup chopped tomato
1 cup small diced cucumber
1/3 cup mint, chopped
3 scallions, chopped

For the Tabouli:  Add ingredients to a bowl and toss to combine.  Chill in the refrigerator for 1 hour.

To prepare the Tabouli-Topped Hummus Delight:  Form a wreath or donut shape with the hummus on a platter.  Top the hummus with the prepared tabouli.  Add cherry tomatoes around the circle.  Drizzle with a little olive oil, top with pistachios, sprinkle with a little paprika, and serve with naan dippers or pita chips.