PESTO CHICKEN with the broccoli pesto and farro goods

by:

July 19, 2020

Another day and the pier remains closed, today is MEMORIAL DAY MONDAY, a day we would be busy and bustling, but we are completely shut down. We have a street PCH (pacific coast highway) stand but no parking and pier gates are shut and sales are dismal. Everyday is a struggle to stay in business and to keep our broken hearts, for those lost and sick, for those working over time on the front lines, to those struggling with finances, to the cracks in our society, to a divided country, for the survival of the restaurant industry beating. We may be down but with OFF THEIR PLATE we are not out, this week we will make 1,000 meals and we will keep moving – mentally – spiritually – hopefully – one FRONT LINE HOSPITAL HERO TO GO box at a time, forward.

Stay safe – 6 feet apart – it is not over – until we all sing.

serves 4
4 chicken breast – skin on or off
1/2 cup pesto – home made or purchased
1/2 cup broccoli florets
2 tablespoons capers
2 cups farro
1 cup cooked garbanzo beans – canned or home made
1 large carrot, peeled and shredded
1 large zucchini, peeled and shredded
1 cup baby spinach
1/2 cup shredded cabbage
juice from 1 lemon
1/4 cup olive oil
1 clove garlic, grated
salt to taste

Seaon the chicken to taste with salt. Black pepper is over rated, but I am not going to stop you from peppering away, so go ahead. In the meanwhile, blanch your broccoli in salted boiling water for 30 seconds. Remove and drain. Place in a food processor with the pesto, and the capers and pulse until combined. Add a few tablespoons of olive oil if neede to thin, and season with salt