Chicken bites with peppers and farro

Ingredients

For 1 serving

• Chicken breast140 g
• Bell peppers200 g
• Farro65 g
• Onion40 g
• Capers5 g
• Extra virgin olive oil10 g
• Basilto taste
• Saltto taste
• Black pepperto taste

Contains: gluten,

In season: June – September

Method

1. Rinse the farro, put it in cold salted water, bring to the boil and cook for 25 minutes over medium heat, until tender but al dente; drain.
2. Meanwhile wash the peppers, remove the seeds and ribs and cut them into strips; peel and thinly slice the onion.
3. Heat half the oil in a frying pan over medium-low heat and sweat the onion and peppers for 12 minutes with a pinch of salt, stirring often, until soft and sweet; set aside.
4. Cut the chicken breast into bite-sized pieces of about 2.5 cm. In the same pan heat the remaining oil over high heat and brown the chicken for 6 minutes, turning, until golden and cooked through; season with salt and black pepper.
5. Return the peppers to the pan with the rinsed capers and toss for 2 minutes, until everything is hot.
6. Serve the chicken and peppers on the farro, finishing with torn basil.