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Thursday, January 07 2016

1    pound   green beans
2    tablespoons   olive oil, divided
1/4   teaspoon   salt
2    cups   cooked farro
1 1/2   cups   reduced-sodium chicken broth, divided
1    pound   chicken cutlets
1    tablespoon   unsalted butter
1/4   cup   chopped cilantro
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Toss the green beans with 1 tablespoon olive oil and salt. Roast until tender, about 25 minutes.
In a medium saucepan, simmer the farro with 1 cup chicken broth until broth is absorbed, about 10 minutes.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Saute the cutlets until cooked through. Transfer to plates. Add 1/2 cup broth to the skillet. Simmer until thickened, scraping up browned bits. Add the butter, melt, and drizzle over the chicken. Garnish with cilantro; serve with farro and green beans.

Per Serving: cal. (kcal) 364, Fat, total (g) 13, chol. (mg) 80, sat. fat (g) 3, carb. (g) 29, Monounsaturated fat (g) 6, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 5, sugar (g) 3, pro. (g) 32, vit. A (IU) 801.34, vit. C (mg) 10.85, Thiamin (mg) 0.12, Riboflavin (mg) 0.21, Niacin (mg) 10.71, Pyridoxine (Vit. B6) (mg) 0.81, Folate (µg) 27.55, Cobalamin (Vit. B12) (µg) 0.21, sodium (mg) 485, Potassium (mg) 608, calcium (mg) 76, iron (mg) 2.13, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:40 am   |  Permalink   |  0 Comments  |  Email

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