UNC Health Care

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

Last month, Rex On Call featured Ryan Conklin, an executive chef at UNC REX and Shelly Wegman, a registered dietitian of Rex Nutrition Services to discuss healthy eating habits. In addition to the Q&A session, Chef Ryan Conklin demonstrated a healthy taco and salsa recipe.

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.

Catch up on the latest Rex On Call segment on healthy eating.