I had peanuts for breakfast and I’m desperately craving Diet Coke and it’s 12:05 PM and this hasn’t been posted yet and I am in need of getting my crap together and let’s just dooo thissssss.
^^ Oooooooh pretty blueberries! Also: I love my new cast iron pan. It makes me so happy and I just might use it every day. ^^
My sister was in the kitchen with me last Saturday and she got to witness the truly insane, scatterbrained creative process that is making things for my blog. I had absolutely no idea what I wanted to make, but I knew I wanted it to include blueberries because I had soooo many (4 for $5 at Sprouts, heck yes). And that’s how this crazy sexy dish came to be and I’m truthfully EXTREMELY excited about it because:
- It’s SO easy, you guys. Like, SOOOO easy. All comes together in an hour, or even less if you’re experienced in the kitchen!
- There’s only 10 ingredients! Refer back to numero uno for supreme easiness levels.
- It’s looks and tastes super fancy, which, idk about you, but that’s something that always makes me happy, especially on a week night.
- It is RIDICULOUSLY delicious. Like, wowee. Tart, sweet blueberries in a tangy sauce over the juiciest, thyme-y chicken and chewy, wholesome farro. If you don’t have farro on hand, rice works just as well! I’m just partial to the texture of farro, and it’s super good for you! Home run, guys. Add some roasted veggies and you have the greatest dinner ever.
2 fresh chicken breasts, sliced in half, width-wise (so that they’re thinner)*
1/2 t dried thyme
1 t garlic salt
1/4 t fresh ground black pepper
1 T olive oil
2 c fresh or frozen blueberries
2 T balsamic vinegar
2 T pure maple syrup
3 c water
1 c farro
In a large pot on high heat, combine the water and farro and bring to a boil. Once boiling, cover with a lid and reduce the heat to low-medium, letting simmer for about 30 minutes, or until tender and done cooking. While it cooks, prepare the rest o’ the stuff.
In a large skillet on medium-high heat, add in the blueberries, balsamic vinegar, and maple syrup. Let cook, stirring every few minutes or so, until hot, slightly thickened, and the blueberries have burst, about 10 minutes. Turn the heat down to low and set aside until the chicken is ready.
Heat another large skillet on medium-high heat with the olive oil. Combine the thyme, garlic salt, and pepper in a small bowl. Rub the seasonings all over the 4 breasts (2 that have been cut in half). Once the pan is hot, lay the breasts in the pan and cook for about 3 or so minutes until that side is golden brown, and then flip them all over to cook thoroughly, another 2-3 minutes. They should be nice and golden brown, but not overdone!
To plate, set the farro on the bottom, followed by the chicken breast, topping with the blueberry sauce. Accompany with a salad or roasted vegetables for a awesome, balanced meal.
Note: cutting the breasts in thinner halves gives us a nice sear while still cooking the chicken all the way through – but not too much – keeping in all the juices, lending to a more moist (sorry) chicken. Does that make sense? I hope so! 🙂