Rex on Call recipe: Chicken, Farro and Kale Tacos with Butternut Squash Pico De Gallo

Posted December 14, 2015 2:08 p.m. EST

Rex Chef Ryan Conklin fixed this healthy meal featured on Rex on Call Dec. 14, 2015.

Chicken, Farro and Kale Tacos with Butternut Squash Pico De Gallo

Taco Filling

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

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.