Warm spelt with honey chicken
- Lactose Free
- Energy Kcal 521
- Carbohydrates g 55.6
- of which sugars g 23.4
- Protein g 19.8
- Fats g 24.3
- of which saturated fat g 3.43
- Fiber g 4.3
- Cholesterol mg 30
- Sodium mg 522
- Difficulty: Very easy
- Prep time: 10 min
- Cook time: 20 min
- Serving: 4
PRESENTATION
Warm farro with honey chicken is like bringing the comfort of central Italy right into your home. I mean, in places like Tuscany and Umbria, they really love dishes that are both light and filling. And look, this one? Totally fits the bill. Warm farro is the star here. It’s this ancient grain that's still super popular over there. Why? Well, folks really dig it because it’s packed with nutrients and has that nutty, slightly chewy texture that plays well with tons of meals. You mix it up with honey chicken, and bam, you’ve got a fantastic mix of sweet and savory. Really good stuff. That quick honey marinade gives the chicken a golden crust, just a bit sticky and super tasty. Plus, a scoop of fresh basil pesto adds a herby punch—really makes it feel like an Italian farro recipe.
In Tuscany and Umbria, farro has been a thing forever. They say it’s one of the oldest grains in Italy. And listen, pairing it with Mediterranean staples like basil and olive oil isn’t just tradition; it makes it feel both simple and special. That honey glazed chicken makes this warm grain bowl stand out, especially when the chicken turns out juicy and moist. Those crispy edges from the honey? Seriously good. It’s the kind of meal that gives you energy without making you feel heavy. No question why it’s a go-to for a healthy lunch or a quick dinner. And you know what, even though the honey glaze might remind some people of other cuisines, the whole setup—ancient grain, olive oil, fresh herbs—it's pure Italian style.
Whether you want an easy chicken dinner or just need a cozy meal that feels kinda special, this dish checks all the boxes for a modern, nutritious meal. It stays true to its Italian roots while giving you something really tasty and satisfying. So, next time you’re in the mood for something hearty, give this recipe a shot and enjoy a taste of Italy right at home.
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INGREDIENTS
- Pearled farro 1 cup (200 g)
- For the honey chicken
- Chicken breast 0.9 lb (400 g)
- Wildflower honey 0.3 cup (100 g)
- Extra virgin olive oil 1.3 tbsp (20 g)
- Thyme to taste
- Fine salt to taste
- Black pepper to taste
- For the light pesto
- Basil 1 cup (20 g)
- Extra virgin olive oil 4 ¾ tbsp (70 g)
- Lemon peel to taste
- Fine salt to taste
- Black pepper to taste
How to prepare Warm spelt with honey chicken
To make the warm spelt with honey chicken, first bring a large pot of salted water to a boil, then add the spelt 1 and cook it for the time indicated on the package. In the meantime, prepare the marinade for the chicken: place the chicken breast in a bowl, add the oil, honey 2, and thyme leaves 3, salt, and pepper to taste,
then turn the slices on both sides to ensure the meat is evenly flavored 4 and set it aside for the moment. After the spelt cooking time has elapsed, drain it 5 and transfer it to a large bowl, season with a drizzle of oil, mix 6, and let it cool slightly.
In the meantime, you can prepare the light pesto: in a tall, narrow container, combine the basil leaves, oil 7, grated lemon zest, salt, and pepper, then blend with an immersion blender 9 until a smooth consistency is achieved.
Transfer the pesto to a small bowl 10, cover it with cling film in contact, and set it aside for the moment. Now heat a grill well, place the chicken breasts 11 and cook them for about 4-5 minutes per side (cooking time may vary depending on the thickness of the slices), so that the surface caramelizes. Once grilled, transfer the chicken breast to a cutting board and cut it crosswise into slices, as if it were a tagliata 12.
At this point, you're ready to assemble the dish: add about 2 tablespoons of spelt to the base 13, place 3-4 slices of chicken 14, and season with a spoonful of light pesto 15. If desired, you can garnish the dish with a drizzle of oil, lemon zest, and a few flakes of Maldon salt, after which your warm spelt with honey chicken is ready to be served!