Whoa, this dish was utterly fantastic. Each bite of this flavorful meal has a spicy kick followed by a sense of smooth and creamy deliciousness… Mmmmmm just the way I like it! Thank God for the crème fraiche that nicely balances out the heat in this one.
The grain salad is made with hearty farro, tender bites of kale, and pickled peppers mixed together with a touch of crème fraiche. This healthy, yet delightful salad makes a hearty bed for the spice-blackened chicken breasts. Oh my God, this Cajun-Spiced Chicken has got to be the best meal ever! (Go ahead, click the photo and zoom in to see all the scrumptious details!)
Ingredients for the best meal ever
- 2 Boneless, Skinless Chicken Breasts
- ½ cup Semi-Pearled Farro
- 1 bunch Kale
- 2 cloves Garlic
- 2 Tbsps Crème Fraîche
- 1 Shallot
- 1 Tbsp Hot Sauce
- 1 Tbsp Cajun Spice Blend (Smoked Paprika, Ground Yellow Mustard, Onion Powder, Garlic Powder, Whole Dried Oregano, Whole Dried Thyme, & Cayenne Pepper)
- ½ oz Sweet Piquante Peppers
Recipe for the best meal ever
Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the kale. Separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. Halve, peel, and thinly slice the shallot. Peel and roughly chop 2 cloves of garlic. Roughly chop the peppers.
Add the farro to the pot of boiling water. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.
While the farro cooks, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced shallot and chopped garlic. Season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the sliced kale. Cook, stirring frequently, 3 to 4 minutes, or until slightly wilted. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 3 to 4 minutes, or until the kale is wilted and the water has cooked off. Transfer to a bowl. Cover with foil to keep warm. Wipe out the pan.
While the farro continues to cook, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes per side, or until browned and cooked through. Transfer to a cutting board.
To the pot of cooked farro, add the cooked kale, chopped peppers, crème fraîche, and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be. Drizzle with olive oil and season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the finished farro topped with the sliced chicken. Enjoy!
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Wanna hear my Blue Apron secret?
If you follow me on Instagram, you’ve probably seen a handful of delicious meals that I’ve been making the last several months. How do I make these super delicious meals?? Well, these are all made possible by Blue Apron. I’ve always struggled with cooking, but Blue Apron has taught me how to cook like a rock star. If you’ve ever contemplated using a meal service like Blue Apron, I highly reccomend it – the meals are always super delicious and they’re a lot of fun too. Give them a try and tell me what you think!