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Dry Rub Chicken
with nectarine salsa / lemon farro

Active: 40 min Total: 40 min
A quick dry rub is a great way to add flavor to grilled (or seared and roasted) chicken. Serve this version over lemon farro with a fresh, sweet nectarine salsa on top.


Dry Rub Chicken:
  • Italian seasonings - 2 tsp
  • Salt - 1 tsp
  • Garlic powder - 1 tsp
  • Dried mustard (opt) - 1 tsp
  • Black pepper - 1/2 tsp
  • Cumin - 1/2 tsp
  • Sugar, brown - 1/2 tsp
  • Chicken breast tenders (or boneless skinless chicken breasts, sliced) - 1 1/2 lbs
  • Oil, cooking - 1 Tbsp
Nectarine Salsa:
  • Bell peppers, red - 1/2 , diced
  • Nectarines (sub peaches) - 2 , chopped
  • Tomatoes, medium - 1 , chopped
  • Cilantro - 1 Tbsp , chopped
  • Oil, olive - 2 tsp
  • Limes - 1/2 , zest and juice of
  • Honey - 1/2 tsp
  • Sriracha (opt; sub hot sauce of choice) - 1/2 tsp
Lemon Farro:
  • Farro, semi-pearled / husked (uncooked) - 1 cup
  • Butter - 1 Tbsp
  • Lemon juice - 2 tsp


  1. Cook farro - Double if making Thursday’s dinner. Bring a saucepan of water to boil (just like you would for boiling pasta). Give it a generous sprinkle of salt and add farro. If you bought semi-pearled or husked farro, it should take about 25 minutes to cook until al dente, tender but not soggy. (Can be done up to 5 days ahead)
  2. Make dry rub - Combine Italian seasonings, salt, garlic powder, dried mustard, black pepper, cumin and brown sugar. (Can be done up to 5 days ahead)
  3. Bell peppers - Dice bell peppers. (Can be done up to 5 days ahead)
  4. Chicken - If chicken is not already cut into tenders, slice into long strips. Rub chicken on all sides with spice rub. (Can be done up to 2 days ahead)
  5. Make salsa - Chop nectarines (video is for slicing, but take it one step further and roughly chop slices), tomatoes and cilantro. Combine with bell peppers, olive oil, lime zest and juice, honey and Sriracha. Season with salt and pepper. (Can be done 1 day ahead)

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  1. If cooking on grill: Heat grill so that burners or coals are at high heat on one half of grill, leaving the other half for cooking with indirect heat. When grill is hot, clean grates and brush with cooking oil. Sear chicken on both sides over hottest part of grill. Transfer to indirect heat until cooked through, 2 to 3 minutes more.
  2. If cooking on stovetop: Heat an oven-safe skillet over medium-high heat. Add cooking oil and then chicken to heated oil. Sear on both sides for 3 to 4 minutes each, until cooked through.
  3. If made ahead, reheat farro in the microwave or in a frying pan with a splash of water. (If doubled, remember to save half for Thursday.)
  4. Toss farro with butter, lemon juice and a pinch of salt.
  5. Serve chicken over farro with nectarine salsa over top. Enjoy!



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