If you live anywhere between the Midwest and Atlantic Ocean, it’s unseasonably warm. Like, “oh crap global warming” warm. I’m not complaining…hardly! I’m loving it and embracing it as best a girl can! Purchasing hilarious chaise lounge chairs for the brewery (to work outside, obviously) and mucking through the un-mowed grass in our back yard to sit, read, and bake (sunblock applied, obviously.)
It hasn’t been all puppy dogs and ice cream, though. Not even close. In the middle of window opening and t-shirt wearing has been a very, very, very sick husband, which led to missing uber-cool events. Such is life, and with any luck, that man might hopefully feel better in the next century. Ugh.
But it’s more than that my dear friends. This gorgeous weather breeds the necessary evils of attempting to fit into last year’s warm weather gear. Let’s just say the nonstop work-a-thon that’s been my life as of late hasn’t led to the most beautiful rendition of my bod. Hardly. If anything, attempting to sausage-stuff myself into a pair of shorts has shown me the error of my ways, the need for some exercise, and the desire to throw out all the many boxes of girl scout cookies gracing our freezer. (No worries. I promise not to do anything drastic.)
So today, I took action. I worked out, I walked, I consciously noted calories in and out. I promised myself enough is enough, and made the first tiny step to fitting back into my clothes. Enter tonight’s dinner. Whole grains in the form of farro, tossed with vegetables and lean protein galore. Nutritious, delicious, and satisfying enough to feed J’s fever and watch my soon-to-be-svelter waistline.
Highly recommending here, peeps. The leftovers are sure to make a lunch appearance in the next day or so, as I kick Jillian Michael’s 30 Day Shred’s Day 2 in the mother f’in arse!
Farro with Chicken and Vegetables
1/2 C semi-pearled farro
1 C chicken stock
1 C water
2 chicken breasts, diced
2 T olive oil
1 bell pepper, diced
6 medium radishes, diced
1/2 pound green beans, trimmed and chopped into 1 inch pieces
1/2 container cherry tomatoes, halved
1/4 C balsamic vinegar
1 T dijon mustard
1 T oregano
1 T crushed red pepper
salt and pepper
Crumbled feta, for serving
In a medium pot, bring chicken stock and water to a boil. Add farro, and cook until almost all liquid has been absorbed–20ish minutes.
While farro is cooking, heat olive oil in medium saute pan. Cook diced chicken, in batches, until browned and cooked through, seasoning with salt and pepper. Remove from pan, set aside.
Add balsamic vinegar to pan, deglazing. Add mustard, oregano, crushed red pepper, salt and pepper, stirring. Remove from heat.
When faro is almost done, add radishes and green beans to pot, stirring to combine. Allow to cook for 1 minute, until just barely cooked. Remove from heat.
In large bowl, add chicken, dressing, and bell pepper to farro. Toss to combine all ingredients. Add chopped tomatoes.
Top with feta upon serving.