Asian Recipe + Chicken Thighs with Bok Choy and Farro

A low-calorie, spicy, citrusy blend of whole grains, lean protein, and leafy greens.

Ingredients

• 1 cup chicken broth
• ½ cup farro
• ½ tablespoon vegetable oil
• 5 cloves garlic, minced
• 1 (1 inch) piece ginger, peeled and minced, or more to taste
• 2 skinless, boneless chicken thighs, cut into bite-sized pieces
• 1 jalapeno, halved and sliced
• 2 lime wedges
• 2 cups baby bok choy leaves
• ¼ cup water
• salt to taste
• 1 pinch ground black pepper
• 1 pinch ground cumin, or to taste
• 1 tablespoon sesame seeds, or as desired

Cooking Directions

1. Heat broth in a small pot to boiling. Add farro and reduce to low heat. Cook, stirring occasionally, until liquid is absorbed, 10 to 15 minutes.
2. Heat oil in a skillet over medium heat. Add garlic and ginger, stirring occasionally, until fragrant, about 1 minute. Add chicken and let sit to brown, about 5 minutes. Add jalapeno and the juice from 1 lime wedge. Cook, stirring occasionally, until chicken is no longer pink, 5 to 10 minutes more.
3. Add bok choy and water to the skillet. Cook until bok choy is slightly reduced in size, 1 to 3 minutes. Add cooked farro and juice of remaining lime wedge, stirring until well mixed. Season with salt, pepper, cumin, and sesame seeds. Cook until flavors have combined, 1 to 2 minutes more.

Nutrition Facts

• calories452
• carbohydrateContent48.1 g
• cholesterolContent74.6 mg
• fatContent19.6 g
• fiberContent3.7 g
• proteinContent28.1 g
• saturatedFatContent4.2 g
• sodiumContent776.3 mg
• sugarContent2.9 g