Roasted Chicken Breast with Garlicky Greens, Kalamata Olives & Buttered Farro
Roasted chicken is a weeknight staple for many. By seasoning and searing it in a pan first, you get plenty of that tasty, golden color before it hits the oven to cook until juicy and tender. We love our greens just as they are, but adding lots of garlic and kalamata olive gives them a salty, tangy twist no one can refuse. Bouncy farro, an ancient grain derived from a specific variety of wheat, is cooked with onion and bouillon before a bit of butter is melted in to make it extra savory. With a final garnish of freshly chopped oregano, dinner is ready to be served and savored.