Chicken with Farro

Name: Chicken with Farro and Arugula Salad
Prep time: 10 min
Cook time: 2 h 25 min
Total time: 2 h 35 min
Yield: 4 servings
Ingredients: 1 lb boneless skinless chicken breasts; 3 tbsp olive oil, divided; 1 cup farro; 3 tsp kosher salt, divided; 4-5 radishes, trimmed; ½ tsp ground black pepper; 1 tbsp lemon juice; 2 tsp Dijon mustard; 4 cups baby arugula

This bright, Mediterranean-inspired dish combines tender chicken breast with a fresh farro salad dressed in lemon-mustard vinaigrette, making it ideal for weeknight dinners and next-day lunches.

🥗Dairy-Free 🏷️Healthy 🏷️Chicken 🏷️Farro 🏷️Arugula 🏷️Salad

Total

2h 35m

Servings

4

Difficulty

Medium

Est. Cost

$19–$31

Ingredients

1 lb boneless skinless chicken breasts
3 tbsp olive oil, divided
1 cup farro
3 tsp kosher salt, divided
4-5 radishes, trimmed
½ tsp ground black pepper
1 tbsp lemon juice
2 tsp Dijon mustard
4 cups baby arugula

9 Ingredients

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Instructions

1
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.
2
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.
3
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.
4
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.
5
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.

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Tips & Notes

Pro tips

Pound chicken breasts to even thickness (¾ inch) before cooking to ensure uniform doneness and prevent dry edges.
Toast farro in a dry pan for 2-3 minutes before boiling to enhance its nutty flavor.
Slice radishes thin on a mandoline for even texture; slice chicken against the grain for maximum tenderness.
Dress the salad just before serving to preserve the crispness of the arugula.

Substitutions

Farro → barley or spelt (similar texture and cooking time)
Dijon mustard → whole grain mustard (slightly coarser texture, more seeds)
Baby arugula → spinach or mixed greens (milder, less peppery flavor)
Radishes → thinly sliced cucumber or fennel (different crunch, milder taste)

Storage & make-ahead

Store chicken and farro separately in airtight containers for up to 4 days; dress salad fresh and consume within 1 day, or keep dressing separate and add just before eating.

Common Questions

How do I know when the chicken breast is cooked through?

Cook until the internal temperature reaches 165°F (74°C) at the thickest point. Cooking time is typically 6-8 minutes per side over medium-high heat, depending on thickness.