This light summery dish centers on perfectly cooked chicken breast served with a fresh salad of arugula, farro, and radishes and a light lemon-mustard vinaigrette. This meal can make a great next-day lunch. Just freshen it up with a handful of undressed arugula.
Chicken with Farro-Arugula Salad
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
Directions
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.
Suvie Cook Settings
Bottom Zone: Sous Vide at 160°F for 1 hour
Top Zone: None
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.
Suvie Starch Cooker Settings
Grains, Farro, 30 minutes
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.
Nutrition
Nutritional Information per serving (4 servings per recipe): Calories 420, Total Fat 12.6g, Total Carbohydrates 35.8g, Total Sodium 745.9mg, Total Protein 37.7g
