Balsamic Chicken and Broccoli Over Farro

• Meat

  • 1 lb Chicken breast tenderloins

• Produce

  • 1 large head Broccoli
  • 2 cloves Garlic

• Condiments

  • 2 tbsp Balsamic vinegar

• Pasta & Grains

  • 2 cups Farro

• Baking & Spices

  • 1 Kosher salt and freshly ground black pepper
  • 1/4 tsp Red pepper flakes

• Oils & Vinegars

  • 3 tbsp Coconut oil

Found on dineanddish.net

Description

Ingredients

• 3 Tablespoons coconut oil
• 2 cloves garlic, minced
• ¼ teaspoon red pepper flakes
• 1 pound chicken breast tenderloins, patted dry cut into bite sized pieces
• 1 large head of broccoli, cut into small florets (stalk removed)
• Kosher salt and freshly ground black pepper
• 2-3 Tablespoons balsamic vinegar
• 2 cups Farro, cooked in chicken broth

Directions

• In a large sauce pan, heat the olive oil, garlic and pepper flakes over medium heat until garlic is light golden in color.
• Carefully add the chicken (make sure its patted completely dry to avoid oil splattering). Cook for 6 minutes, or until the chicken begins to brown.
• Add the broccoli florets and cook for an additional 5 minutes, or until broccoli is tender. Sprinkle with Kosher salt and pepper, to taste.
• Turn heat to medium low and stir in balsamic vinegar. Cook for an additional 3 minutes.
• Stir in the cooked farrow and serve.