Rex on Call recipe: Chicken, Farro and Kale Tacos with Butternut Squash Pico De Gallo
Posted December 14, 2015
Chicken, Farro and Kale Tacos with Butternut Squash Pico De Gallo
1 tsp olive oil
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 cumin
1/2 tsp Ground coriander
Heat up the oil in a skillet on medium heat. Add onions and garlic and cook about 2-3 minutes, or until they turn translucent in color.
Add the shredded kale & sauté. When the kale starts to wilt, add cooked farro, and pulled chicken.
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
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.