Lindsay Smith understands the value of fresh, sustainable, and organic ingredients and what they can bring to the table. The daughter of an Ayurvedic doctor, nutrition is always top of mind for her. Just look at the food she cooks at the redesigned Nirvana by Chef Lindsay restaurant in her hometown of Laguna Beach. The words “grass-fed,” “organic,” and “non-GMO” are all over the menu. Her pan-roasted organic Mary’s Chicken is a perfect example.
Smith sources the protein for this dish from Mary’s Chicken, a three-generation family farm that raises free-range poultry without antibiotics or hormones. To create this dish, Smith seasons the plump chicken breasts with herbes de Provence and smoked paprika. 2
The chicken is served atop a rich risotto made with farro, Swiss chard hearts, and shallots. Farro is an ancient grain with a rich, nutty flavor and a wonderful texture. It’s also a great source of protein (a quarter cup has 6 grams) and fiber (which is good for your gut). 3
Mushrooms add character and a delightful earthy umami flavor to the risotto. Although small in size, mushrooms are high in nutritional value—rich in antioxidants, vitamin B6, and vitamin D, all of which help boost the immune system.
Then there’s the sauce—it’s made up of fat from the chicken pan, homemade white sauce (which has a smooth texture), and shallots, which have a sweeter flavor similar to onions and garlic, but not as strong.
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