Simply place a boneless chicken breast in a pot and cover it with water. Add a pinch each of salt and pepper – if I am feeling especially fancy, I also toss in a carrot and/or a piece of celery and onion. Bring it to a boil, let it simmer for about 5 minutes and then turn off the heat and let the chicken stay in the water until the water is just barely warm. Now scoop out the chicken and shred it into bite sized piece.
Now toss it in a bowl with some cooked green beans, a handful of feta cheese, and your grain of choice. My grain of choice is almost always farro, which I continue to have a major crush on, but you can also use brown rice or barley – this recipe is all kinds of flexible. You can also sub in goat cheese for the feta, and I bet this would also be good with cherry tomatoes tossed in there. It’s freeform! You be you!
Once you have tossed the main ingredients together, drizzle on a teeny bit of olive oil, season to taste with salt and pepper, and voila! Supper is ready.
You just never know where gazing into your fridge at containers of leftovers can lead!
- I large boneless, skinless chicken breast half
- 2 cups cooked green beans
- ½ cup crumbled feta
- 2 cups cooked farro, barley or brown rice - your choice!
- Salt and pepper
- Olive oil for drizzling
- Place the chicken breast in a pot and cover with water. Add a pinch of salt and pepper and bring to a boil. Simmer for 5 minutes and then let the chicken cool in the water until the water is just barely warm. Remove and shred into pieces.
- Combine the chicken with the beans, feta and grains in a bowl and toss.
- Drizzle with a little olive oil (a tablespoon or two will be enough and toss again. Season to taste with salt and pepper.