Greek-Inspired Herb-Poached Chicken with Charred Artichokes & Lemon-Infused Farro

Ingredients

• 4 fillets (6 oz each) boneless, skinless chicken breasts, room temperature
• 1 1/2 cups farro, whole grain
• 1 lb fresh artichoke hearts, halved lengthwise
• 1/3 cup extra virgin olive oil, divided
• 1/4 cup fresh lemon juice, from 2 lemons
• 1 tbsp lemon zest, finely grated
• 3 tbsp fresh dill, chopped
• 2 tbsp fresh oregano, fresh sprigs
• 3 whole Bay leaves
• 3 1/2 cups vegetable broth, unsalted
• 1/2 medium red onion, thinly sliced
• 4 cloves garlic cloves, minced
• 1 tsp sea salt, to taste
• 1/2 tsp black pepper, to taste
• 1/4 cup Kalamata olives, pitted, halved

Instructions

1. 1

   Heat 3 cups vegetable broth in a large pot with 2 bay leaves, 1 tbsp oregano, and 1/2 tsp salt until simmering.

2. 2

   Gently place chicken breasts into simmering broth. Poach for 15-18 minutes until internal temperature reaches 165°F. Do not boil. Remove chicken and set aside, reserving 2 1/2 cups poaching liquid.