The spiced yogurt coating keeps the chicken juicy and tender while it cooks.This recipe goes with: Turmeric Chicken-Stuffed Peppers

Jamie Vespa, MS, RD
This Story Originally Appeared On cookinglight.com

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Credit: Greg DuPree

Recipe Summary

active:
10 mins
total:
35 mins
Yield:
Serves 1 (serving size: 4 oz. chicken, 1/2 cup farro, and 4 oz. brussels sprouts)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°F.

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  • Combine farro and 1 cup water in a small saucepan over medium-low; cover, and cook 25 minutes or until farro is tender. Drain excess water.

  • While farro cooks, mix yogurt, garlic, turmeric, paprika, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl. Add chicken; thoroughly coat with yogurt mixture.

  • Place chicken on one half of a foil-lined baking sheet coated with cooking spray. Arrange Brussels sprouts on other half of baking sheet. Toss Brussels sprouts with oil, remaining 1/8 teaspoon salt, remaining 1/8 teaspoon pepper, and garlic powder. Bake at 425°F for 18 to 20 minutes, tossing once halfway through.

  • Place 1/2 cup cooked farro on a plate. Top with 1 chicken breast, and serve with Brussels sprouts. Reserve remaining chicken breast and farro for Turmeric Chicken-Stuffed Peppers.

Nutrition Facts

382 calories; fat 14g; saturated fat 2g; protein 35g; carbohydrates 38g; fiber 8g; sodium 566mg; sugars 3g.
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