Pesto Chicken with Farro and Blistered Tomatoes

This combination is truly so simple yet so nourishing and delicious. It’s packed with flavor from the blistered tomatoes and the pesto sauce and it comes together to be such a beautiful meal. Farro has been one of my go-to grains lately and it really takes this recipe to the next level! You’ll definitely love this Pesto Chicken with Farro and Blistered Tomatoes for healthy dinners, hosting friends and family, and more! It’s bright, flavorful, and nourishing.

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Nutritional benefits of this recipe

• Chicken is rich in tryptophan, which promotes serotonin. Also rich zinc, selenium, iron, and b-vitamins. Eating protein helps regulate cravings, hunger, blood sugar, weight, and energy. 
• Pesto has basil in it which is rich in antioxidant and nutrients that are great for the immune system, GI tract, heart, and more. I also like using homemade pesto which uses olive oil as a healthier alternative to the store-bought versions with typically have a vegetable oil.
• Farro is an ancient whole grain that’s naturally rich in fiber, which supports digestion, gut health, and more stable blood sugar. It also contains plant-based protein along with key minerals like magnesium, zinc, iron, and selenium that support energy, immune health, and cellular function. Farro provides B-vitamins for metabolism and brain health, and its naturally occurring antioxidants help support heart health and reduce oxidative stress.
• Cherry tomatoes are rich in antioxidants, especially lycopene, which supports heart health, skin health, and cellular protection. They’re also a great source of vitamin C for immune support, vitamin A for eye and skin health, and potassium for fluid balance and healthy blood pressure.

Ingredients for Pesto Chicken with Farro and Blistered Tomatoes

Farro – I used Bob’s Red Mill

Chicken breast

Cherry tomatoes – the blistered tomatoes is my favorite part!

Pesto sauce – I used my homemade recipe!

Avocado oil – for the marinade and for roasting.

Crumbled feta

Spices – dried oregano, granulated garlic, granulated onion, salt, pepper

How to make Pesto Chicken with Farro and Blistered Tomatoes

1. Chicken: Slice each chicken breast in half horizontally to make thinner pieces, then cover in plastic wrap and pound the chicken to even thickness – this is especially great to use a textured meat tenderizer! Season both sides of the chicken, place into a plastic bag and add avocado oil. Close the bag and place in the refrigerator for 30 minutes (or up to 24 hours to marinate).
2. Start preheating the oven to 450ºF.
3. Farro: Thoroughly rinse the farro, prep a large pot with water and salt, bring to a boil, then add the farro. Cook until tender, then drain the excess water.
4. Tomatoes: Put the tomatoes on a rimmed baking sheet and toss in avocado oil and a good amount of coarse salt. Bake 20 minutes, then reduce the oven to 400ºF.
5. Place the chicken breasts onto the middle rack and bake until 165ºF in the center. The tomatoes should be blistered by this point too.
6. Remove from the oven and let it rest for 5 minutes before slicing for it to retain juiciness.
7. To serve: Place a bed of farro on a plate or in a shallow bowl, add chicken, blistered tomatoes, pesto sauce, and crumbled feta.

Other recipes you’ll love

Pesto Chicken Spaghetti Squash

One-Pot Tuscan Pasta with Beef & Ricotta

Gluten-Free Chicken Parmesan

I hope you love this Pesto Chicken with Farro and Blistered Tomatoes! Please be sure to leave a comment and a rating if you give this recipe a try. I would love to know how it turned out for you!!

Verse of the Day: “I have been crucified with Christ. It is no longer I who live, but Christ who lives in me. And the life I now live in the flesh I live by faith in the Son of God, who loved me and gave himself for me.” – Galatians 2:20

Pesto Chicken with Farro and Blistered Tomatoes

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A bright and flavorful meal that’s nourishing, satiating, and simple. 

• Author: Christine Manes
• Prep Time: 25 minutes
• Cook Time: 32 minutes
• Total Time: 1 hour 15 minutes
• Yield: 4 1x
• Category: Dinner, Lunch
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Farro:

1 1/2 cups farro – I used Bob’s Red Mill

3 quarts filtered water (12 cups)

1 1/2 tsp salt

Chicken:

1 1/2 lbs chicken breast (about 2 large chicken breasts), sliced in half horizontally into cutlets then pounded to even thickness

3/4 tsp salt

1 tsp dried oregano

1/2 tsp granulated garlic

1/4 tsp granulated onion

Fresh cracked black pepper

3 Tbsp olive oil for marinade

Blistered tomatoes:

2 pints cherry tomatoes

1 Tbsp avocado oil

Coarse salt

For serving:

Pesto sauce

Crumbled feta

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Instructions

1. Chicken: Slice each chicken breast in half horizontally to make thinner pieces, then cover in plastic wrap and pound the chicken to even thickness – this is especially great to use a textured meat tenderizer! Season both sides of the chicken with the salt, dried oregano, granulated garlic, granulated onion, and black pepper. Place into a plastic bag and add 3 Tbsp of avocado oil. Close the bag and place in the refrigerator for 30 minutes (or up to 24 hours to marinate).
2. Start preheating the oven to 450°F.
3. Farro: Thoroughly rinse the farro. Fill a large pot with 3 quarts of water and add 1 1/2 tsp of salt. Set to high heat to bring to a boil. Once boiling, add 1 1/2 cups of rinsed farro. Bring it back to a boil, then reduce heat down to medium-high and boil uncovered until softened, about 30 minutes. Drain the excess water.
4. Tomatoes: Put the tomatoes on a rimmed baking sheet and toss in avocado oil and a good amount of coarse salt. Bake at 450ºF for 20 minutes, then reduce the heat to 400ºF to prepare for cooking the chicken. Move the tomatoes to the top rack of the oven so that the chicken can cook on the middle rack.
5. Place the chicken breasts on a baking sheet spaced apart and drizzle any of the extra oil in the bag on top.
6. Once the heat has reduced to 400ºF, add the chicken breasts to the oven on the middle rack.
7. Cook for 12-15 minutes until the chicken is 165ºF in the center. The tomatoes should be blistered by this point too, but you can leave in for a few extra minutes if needed while you take the chicken out and let it rest before slicing.
8. Remove the chicken from the oven and let it rest for 5 minutes before slicing for it to retain the juiciness.
9. To serve: Place a bed of farro on a plate or in a shallow bowl, add chicken, blistered tomatoes, pesto sauce, and crumbled feta.
10. Please leave a comment and rating! It helps my website so much!

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