Chicken pan with zucchini, mint, pine nuts and farro

Ingredients

For 1 serving

• Chicken breast140 g
• Zucchini200 g
• Mintto taste
• Pine nuts6 g
• Farro55 g
• Lemon zest2 g
• Extra virgin olive oil8 g
• Saltto taste

Contains: gluten, nuts,

In season: June – September

Method

1. Bring a pan of water to the boil, salt it, rinse the farro and cook it for 25 minutes, until tender but still pleasantly chewy; drain.
2. Meanwhile toast the pine nuts in a dry frying pan over medium heat for 2 minutes, until golden, and set aside.
3. Wash and trim the courgettes and cut them into roughly 1 cm dice; sauté them in the same pan with half the oil over medium-high heat for 6 minutes, until golden but still firm; salt them and set aside.
4. Cut the chicken breast into roughly 2 cm cubes; heat the remaining oil over medium-high heat and brown it for 5 minutes, until golden and white inside; salt it.
5. Add the farro and courgettes to the pan, toss and finish with torn mint, the toasted pine nuts and the grated lemon zest.