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Garden Herb Chicken with Farro, Wild Mushrooms & Spinach in a Bowl

Pollo con hierbas del huerto, farro, champiñones silvestres y espinacas


  • 4-6 oz chicken breast
  • 2 cups spinach
  • 1 cup mushrooms
  • 2 medium leeks sliced
  • 3 tbsp olive oil
  • 2 tbsp sunflower seeds
  • 2 tbsp Brazilian nuts, chopped
  • 2 tbsp red onions, chopped
  • 2 clove garlic
  • Herbs:
    • 1 tbsp fresh thyme
    • 1 tsp oregano
    • 1 tsp rosemary
    • 1 tbsp cilantro
  • Salt and black pepper
  • 1 cup of farrow
  • 1 cup chicken broth



Cook farro as directed. Boil in chicken broth for extra flavor. Set cooked farro on the side until ready to put in a bowl. In a medium skillet, add olive oil, all the herbs, red onions, and leeks. Sauté until you smell the aroma. Add and cook chicken and mushrooms over medium heat. Let the chicken and mushrooms soak in all the herb flavors. Flip chicken every 5 minutes until cooked. Add one cup of spinach last and cook until bright green and slightly wilted. Cut chicken into strips. Serve in a bowl layering one cup of spinach leaves, then the farrow, and finally the warm herb chicken mushrooms and wilted spinach dish. Garnish with nuts, seeds, and cilantro.

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