Dry Rub Chicken
with nectarine salsa / farro

Name: Dry Rub Chicken
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 tsp Italian seasoning; 1 tsp Salt; 1 tsp Garlic powder; 1 tsp Dried mustard (opt); 1/2 tsp Black pepper; 1/2 tsp Cumin; 1/2 tsp Brown sugar; 1 1/2 lbs Chicken breast tenders, sub boneless skinless chicken breasts, sliced; 1 Tbsp Oil, cooking; 1 Jalapenos, diced; 2 Nectarines, chopped (sub peaches); 1 Tomatoes, medium, chopped; 1 Tbsp Basil, chopped; 1 Tbsp Oil, olive; 1/2 tsp Lime zest; 1 1/2 tsp Lime juice; 1/2 tsp Honey; 2 cups Farro, uncooked semi-pearled / husked

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

When this recipe was first featured in June 2016, reviewers loved the unique layers of flavors that come from a spice rub on the chicken and a tart and sweet nectarine salsa.
Smarts: Summer is a great time to make fruit salsa, so feel free to make extra while you’re doing the chopping - nectarine salsa is great for dipping chips, topping salads or eating all on its own.

Dependency

Summer “Farroto”

Ingredients

Metric

Servings:

Dry Rub Chicken:

Italian seasoning - 2 tsp
Salt - 1 tsp
Garlic powder - 1 tsp
Dried mustard (opt) - 1 tsp
Black pepper - 1/2 tsp
Cumin - 1/2 tsp
Brown sugar - 1/2 tsp
Chicken breast tenders - 1 1/2 lbs , sub boneless skinless chicken breasts, sliced
Oil, cooking - 1 Tbsp

Nectarine Salsa:

Jalapenos - 1 , diced
Nectarines - 2 , chopped (sub peaches)
Tomatoes, medium - 1 , chopped
Basil - 1 Tbsp , chopped
Oil, olive - 1 Tbsp
Lime zest - 1/2 tsp
Lime juice - 1 1/2 tsp
Honey - 1/2 tsp

Farro (enough for 2 nights):

Farro, uncooked semi-pearled / husked - 2 cups

Prep

Cook farro - This makes enough for 2 nights. 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)
Make dry rub - Combine Italian seasoning, salt, garlic powder, dried mustard, black pepper, cumin and brown sugar. (Can be done up to 5 days ahead)
Jalapenos - Dice jalapenos. (Can be done up to 5 days ahead)
Make salsa - Chop nectarines (video is for slicing, but take it one step further and roughly chop slices), tomatoes and basil. Combine nectarines, tomatoes, basil, jalapenos, olive oil, lime zest and juice and honey. Season with some salt and pepper. (Can be done up to 2 days ahead)
Chicken - If chicken is not already cut into tenders, slice into strips. Rub chicken on all sides with spice rub. (Can be done 1 day ahead)

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Make

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.
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.
If made ahead, reheat farro (reserve half for Wednesday) in the microwave or in a frying pan with a splash of water.
Season farro with some salt and pepper.
Serve chicken over farro with nectarine salsa over top. Enjoy!

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