Instructions

1. Preheat oven to 400F
2. Coat chicken with sea salt, parsley, oregano and toss to combine
3. In a cast iron skillet, melt 2 tablespoons of butter making sure the skillet is completely coated
4. Sear the chicken 3 minutes per side. Remove the chicken from the skillet and set aside
5. Heat the additional 1 tablespoon of butter, deglazing the pan
6. Add the garlic and sauté for 1-2 minutes
7. Add the chicken broth, almond milk, lemon juice and goat cheese and stir until fully combined. Bring to a boil and then reduce to a simmer for approximately 3-4 minutes
8. Add in spinach leaves
9. Add chicken thighs back to skillet and transfer skillet to the heated oven for 25 minutes
10. WINTER FARRO SALAD
11. In medium pot, combine farro, vegetable broth, salt and bay leaf. Bring to a boil, then reduce to simmer until farro is tender and no broth remains (approximately 30-35 minutes). When farro is cooked, transfer to a large bowl to cool
12. Make Dressing: In a medium bowl, combine the cooled olive oil with vinegar, mustard and honey and season with salt and pepper
13. Assemble salad: combine cooked farro, mixed greens, apple, clementines and basil
14. Drizzle dressing over salad and toss to coat

Dairy-Free ll Gluten-Free