In a small bowl, combine the water, sugar and salt and mix until it dissolves. Add your chicken to a resealable plastic bag; then add the liquid. Refrigerate for at least 2 hours.
Combine the tomatoes, full jar of artichoke hearts and liquid, vinegar, capers and basil in a small bowl. Cover and allow to marinate for 2 hours (just like the chicken).
Preheat your oven to 425 degrees F and heat your grill or grill pan.
Place the vegetables and all liquid on a baking sheet and roast for about 20 minutes or until the tomatoes blister and start to burst.
Prepare a vegetable; then the farro or rice according to package directions.
Next, grill your chicken until the internal temperature reaches a minimum of 165 degrees F. This can take approximately 8-12 minutes depending on the thickness of the chicken breast.
Place your farro (or rice) on a dinner plate, then the chicken; then top with a spoonful of the roasted vegetables.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (2301g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 132 (9%)|
|Amt Per Serving||% DV|
|Total Fat 14.6g||20 %|
|Saturated Fat 3.6g||18 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 3.9g|
|Cholesterol 547.5mg||168 %|
|Sodium 29336.5mg||1012 %|
|Potassium 4140.3mg||109 %|
|Total Carbohydrate 82.8g||24 %|
|Dietary Fiber 21.5g||86 %|
|Sugars, other 61.3g|
|Protein 235.8g||337 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1435
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