More Cluck for Your Buck – Freekeh with Chicken and Brussels Sprouts

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We’re getting freekeh with it for day 2 of More Cluck for Your Buck.

Freekeh with Chicken and Brussels Sprouts cooks up quickly.

It’s day 2 of More Cluck for Your Buck! Is it weird to be excited about blog posts? Because I’ve been so excited to share this series with you, and we still have plenty more days to go!

Yesterday we roasted a whole chicken and ate a good portion of it along with the potatoes that roasted in the dripping butter and chicken fat. (They might be the best potatoes ever, in my opinion.)

Before you start this recipe, grab the chicken you saved from the previous day. Remove as much of the meat as you can from the carcass, but don’t worry about being completely thorough.

Put all the bones into a freezer-safe bag and pop it into your freezer for now. Chop or shred the remaining chicken, and store it in the fridge.

You can easily shred the chicken in a stand mixer with the paddle attachment in about a minute, but be sure to remove it from the bones first, or you’ll hear some unpleasant cracking and have to fish out little bones from the meat. I know from experience, y’all.

Now, the amount of chicken meat you’ll have to work with will depend on the size of your chicken, the number of people who eat dinner with you, and a whole host of other factors. While I don’t expect everyone to be able to make every recipe this week, I hope you’ll keep some in your back pocket for the next whole chicken.

Today we’re featuring freekeh. Have you ever had it? It’s a roasted grain made from green wheat, and it’s about to have its moment in the sun, so be on the lookout for it.

I had a bag lurking in my pantry thanks to my job, and I thought it would be perfect to use with sprouts and leftover chicken. The result is a dish that is nutty, lemony, and very filling. Plus, with your vegetable, grains, and meat in one bowl, you don’t need to worry about pesky side dishes.

Freekeh with Chicken and Brussels Sprouts - Day two of More Cluck for Your Buck features the hottest ancient grain, freekeh.

This dish cooks up quickly, and if you want it even faster, cook the freekeh ahead of time and store it in the fridge. If you can’t find freekeh, simply substitute brown rice in this recipe.

Freekeh with Chicken and Brussels Sprouts

Freekeh with Chicken and Brussels Sprouts

This greens and grains dish makes leftover chicken more exciting.
4 from 2 votes
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Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Dinner
Cuisine American
Servings 4 servings
Calories 271 kcal

Ingredients
  

  • 1 cup freekeh
  • 1/2 pound Brussels sprouts
  • 1 tablespoon olive oil
  • 2 shallots
  • 2 cups shredded cooked chicken
  • 2 tablespoons lemon juice
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon salt
  • Fresh cracked pepper

Instructions

  • Cook freekeh according to package instructions. Set aside.
  • Meanwhile, trim Brussels sprouts and shred them in a food processor.
  • Heat oil in a large skillet set over medium. Slice the shallots thinly and cook for 2 minutes, then add the shredded sprouts. Stir and cook, about five minutes.
  • Stir in the chicken, freekeh and 1/2 cup water. Add the lemon juice, balsamic, salt, and pepper, and cook for about 10 minutes, stirring to allow the flavors to mingle.
  • Taste, adjust seasonings, and serve.

Nutrition

Calories: 271 kcalCarbohydrates: 20 gProtein: 20 gFat: 13 gSaturated Fat: 3 gCholesterol: 63 mgSodium: 597 mgFiber: 5 gSugar: 3 g
Tried this recipe?Share on Instagram and mention @stetted or tag #stetted!

More freekeh recipes you might like:

2 Comments

  1. I made this tonight. It’s awesome! I cooked one cup of uncooked freekeh. I only used about 1/2 to 2/3 of it and froze the rest for next time. For my preferences I’d probably use half the freekeh and twice the brussles. Fast, healthy, delicious. Thanks!!! Roast chicken the first night, then split the leftovers between chicken pho and this dish. Perfect!

  2. Hi Megan! First of all, I just have to say how much I love the idea of your “More Cluck for Your Buck” series! So brilliantly cute! And what a great recipe today! You already know that Gretchen and I are huge fans of freekeh, but it’s still so hard to find lots of great recipes that call for it – I’m definitely pinning this to share! And hey – thanks a million for linking to our Kale Chopped Salad! So sweet of you! 😀

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