Rex on Call recipe: Chicken, Farro and Kale Tacos with Butternut Squash Pico De Gallo
Rex Chef Ryan Conklin fixed this healthy meal featured on Rex on Call Dec. 14, 2015.
Posted — UpdatedChicken, Farro and Kale Tacos with Butternut Squash Pico De Gallo
Taco Filling
1 T Diced Onion
1 Clove of garlic
¾ Cup of Shredded Kale
¾ Cup Cooked Farro
¾ Cup of Cooked Chicken Breast (Supermarket rotisserie chicken works great!)
1/2 tsp Ground coriander
Season with Cumin, Coriander, and salt & pepper, and cook on low heat for an additional 2-3 minutes.
Butternut Squash Pico De Gallo
¾ Cup Small diced Butternut Squash-
1 T Olive Oil
½ Cup of Diced Fresh Tomatoes
2 T Cilantro
1T Minced Red Onion
1 Fresh Lime (Juiced)
2 T Extra Virgin Olive Oil
Salt-small pinch
Black Pepper- to taste
Toss squash with olive oil, and spread on small sheet tray. Place squash into a preheated oven at 375°, cooking them for about 7 minutes (or until cooked through depending on the cut size.) Remove from the oven, and cool.
In a small bowl, mix the squash with the remaining ingredients, and let marinate for at least one hour before serving.
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