Chicken Farro

This is pretty quick and easy to make.

Chicken Emmer Farro

1 lb boneless chicked, diced
1 1/2 c whole farro
2 tbsp extra virgin olive oil + a bit more for the chicken
1/2 yellow onion, diced
1 minced garlic clove
1 tbsp lemon juice
1/4 c chopped Italian parsley
1/4 c chopped mint
salt and pepper to taste

• Cook the farro according to the directions on the package. This takes about 1 hour
• Meanwhile, with a small amount of olive oil, cook the chicken in a skillet over medium heat, set aside
• Heat the 2 tbsp of olive oil in a skillet until it shimmers
• Add the onions, cook until softened
• Stir in the garlic, cook for 30 seconds to a minute
• Add the farro and chicken, cook until the chicken is hot
• Remove from heat
• Stir in the lemon juice, mint, and Italian parsley

It can be served hot, or cold on a bed of romaine with chopped tomatoes, sugar snap peas, and cucumbers.

Emmer Farro is better than other types, but they are all healthy and taste good. Spelt Farro is the most common in the US, at least in grocery stores in my area.