Chicken with Farro

Season the chicken breasts with salt and pepper, then place in a vacuum seal bag with 1 tbsp olive oil. Vacuum seal, then place in Suvie pan and fill with water. Load into bottom right zone of Suvie. Input settings and cook now or schedule.

Place farro and 1 tbsp salt in the Suvie starch strainer set within the Suvie pasta pot (green handles). Cover pot with lid and place inside the Suvie Starch Cooker, ensuring the pot is centered on the hot plate. Input settings and cook now or schedule.

During the cook, cut the radishes into thin slices and set aside. Whisk together the remaining 2 tbsp olive oil, 1 tsp salt, black pepper, lemon juice, and mustard. Refrigerate until cook is complete.

After the cook, remove all pans from Suvie. Drain the water from the chicken pan. Remove chicken from vacuum-sealed bag(s) and pat dry.

Add farro to a large mixing bowl. Toss with radishes, arugula and half the dressing. Slice chicken breast against the grain. Divide arugula-farro salad between plates and top with sliced chicken. Drizzle remaining dressing over the chicken before serving.