Grilled Chicken with Pistachio Romesco Sauce
Farro with White Beans and Arugula
Ingredients
- 2 (6-oz) boneless, skinless chicken breasts
- 1 red bell pepper, halved
- 1 Roma tomato, halved
- 4 tsp olive oil, divided
- ¼ tsp salt, divided
- ¼ tsp pepper, divided
- 2 small cloves garlic, peeled
- 2 Tbsp roasted, salted shelled pistachios
- 1 Tbsp sherry vinegar
- 1 tsp smoked paprika
Instructions
- Preheat grill or grill pan to medium-high heat. Brush chicken, red bell pepper, and tomato with 2 tsp oil; sprinkle with ⅛ tsp each salt and pepper.
- Grill chicken, covered, 4 to 5 minutes per side or until done. Grill bell pepper and tomato, covered, 1 to 3 minutes per side or until well marked.
- Process bell pepper, tomato, garlic, nuts, vinegar, paprika, 2 tsp oil, and ⅛ tsp each salt and pepper in a food processor or blender until smooth.
- Slice chicken, and serve with sauce.
Side Dish Ingredients
- ⅓ cup pearled farro
- 2 cups arugula
- 1 cup cannellini beans, drained and rinsed
- 2 Tbsp thinly sliced red onion
- 1 Tbsp extra virgin olive oil
- 1 Tbsp lemon juice
- ⅛ tsp salt
- ⅛ tsp pepper
Side Dish Instructions
- Cook farro according to package directions. Transfer to a bowl; toss with arugula and remaining ingredients.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
371
|
196
|
567
|
| Fat (g) | 18 | 5 | 23 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 42 | 9 | 51 |
| Carb (g) | 9 | 30 | 39 |
| Fiber (g) | 3 | 7 | 10 |
| Sodium (mg) | 393 | 330 | 723 |
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