Seared Chili-Lime Chicken Thighs with Roasted Cauliflower and Farro

Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs
• 3 tbsp lime juice
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1/2 tsp salt
• 4 cups cauliflower florets
• 2 tbsp olive oil
• 1 1/2 cups farro
• 3 cups low-sodium chicken broth
• 1/4 cup fresh cilantro, chopped

Instructions

1. 1

   Preheat oven to 400°F. Toss the cauliflower florets with 1 tablespoon of olive oil and season with salt and pepper. Spread on a baking sheet and roast for 20-25 minutes, until tender and lightly browned.

2. 2

   In a medium saucepan, combine the farro and chicken broth. Bring to a boil, then reduce heat to low, cover and simmer for 20-25 minutes, until farro is tender.