Chicken Thighs with Bok Choy and Farro recipe

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Ingredients

1 cup chicken broth
½ cup farro
½ tablespoon vegetable oil
5 cloves garlic, minced
1 (1 inch) piece ginger, peeled and minced, or more to taste
2 skinless, boneless chicken thighs, cut into bite-sized pieces
1 jalapeno, halved and sliced
2 lime wedges
2 cups baby bok choy leaves
¼ cup water
salt to taste
1 pinch ground black pepper
1 pinch ground cumin, or to taste
1 tablespoon sesame seeds, or as desired

Nutrition Info

452 calories
carbohydrate: 48.1 g
cholesterol: 74.6 mg
fat: 19.6 g
fiber: 3.7 g
protein: 28.1 g
saturatedFat: 4.2 g
servingSize: -
sodium: 776.3 mg
sugar: 2.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat broth in a small pot to boiling. Add farro and reduce to low heat. Cook, stirring occasionally, until liquid is absorbed, 10 to 15 minutes.

  2. Heat oil in a skillet over medium heat. Add garlic and ginger, stirring occasionally, until fragrant, about 1 minute. Add chicken and let sit to brown, about 5 minutes. Add jalapeno and the juice from 1 lime wedge. Cook, stirring occasionally, until chicken is no longer pink, 5 to 10 minutes more.

  3. Add bok choy and water to the skillet. Cook until bok choy is slightly reduced in size, 1 to 3 minutes. Add cooked farro and juice of remaining lime wedge, stirring until well mixed. Season with salt, pepper, cumin, and sesame seeds. Cook until flavors have combined, 1 to 2 minutes more.

Recipe Yield

2 servings

Recipe Note

A low-calorie, spicy, citrusy blend of whole grains, lean protein, and leafy greens.

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