Carb Smart Olive-Stuffed Chicken
with Farro Spinach Salad
Butterflied and stuffed to the brim with sundried tomato pesto and juicy olives. Spinach and farro get dressed in an elegant basil dressing!
Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Chicken Breasts
¼ cup
Sun-Dried Tomato Pesto (Sulphites, Milk)
(Contains Milk, Sulphites)
30 g
Mixed Olives
(Contains Sulphites)
113 g
Baby Spinach
½ cup
Farro
(Contains Wheat)
7 g
Basil
1 tbsp
White Wine Vinegar
(Contains Sulphites)
113 g
Baby Tomatoes
Not included in your delivery
2.5 tbsp
Oil*
¼ tsp
Salt and Pepper*
¼ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 425°F.Wash and dry all produce. Add farro, 1/4 tsp salt, and 3 cups water (dbl both for 4 ppl) to a medium pot. Cover, then bring to a boil over high heat. Once boiling, reduce heat to medium-low. Cook, uncovered, until farro is tender, 16-18 min. When farro is done, drain and set aside.
While farro cooks, thinly slice basil. Halve tomatoes. Drain, then roughly chop olives. Stir together olives and half the sun-dried tomato pesto in a small bowl.
Pat chicken dry with paper towels. Carefully slice into the centre of each chicken breast, parallel to cutting board, leaving 1-inch intact on the other end. Open up chicken breast like a book. Season both sides with salt and pepper. Divide olive pesto mixture filling between each chicken breast, then fold closed.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Pan-fry, until golden-brown, 2-3 min per side. Transfer chicken to a baking sheet. Bake in the middle of the oven, until chicken is cooked through, 12-14 min.**
While chicken bakes, whisk together vinegar, remaining pesto, 2 tbsp oil and 1/4 tsp sugar (dbl for 4 ppl) in a large bowl. Season with salt and pepper.
Add spinach, tomatoes, basil and farro to the large bowl with dressing. Stir to combine. Divide farro salad and stuffed chicken between plates.
