By Josiah John
Preheat grill to medium-high heat.
Drizzle 1/2 tbsp olive oil over the chicken breast and season it with salt and pepper.
Grill the chicken breast for about 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (75°C). Once done, set aside to rest.
Preheat oven to 425°F (220°C).
Chop the zucchini, bell pepper, and red onion into bite-sized pieces. Place them on a baking sheet.
Drizzle 1/2 tbsp olive oil over the vegetables, add the minced garlic, and season with salt and pepper. Toss to combine.
Roast the vegetables in the oven for about 20 minutes or until tender and slightly caramelized.
In a small bowl, whisk together 1 tbsp olive oil, lemon juice, finely chopped parsley, salt, and pepper to create a dressing.
Slice the grilled chicken into thin strips.
In a large bowl, combine cooked farro, roasted vegetables, sliced grilled chicken, and crumbled feta cheese.
Pour the dressing over the salad and toss gently to combine. Adjust salt and pepper to taste.
Serve the salad warm or at room temperature. Garnish with additional parsley if desired.
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By Josiah John
This Salad Grilled Chicken Healthy Main Course recipe is ready in 45 minutes and features Chicken breast, Cooked farro, Zucchini and other delicious ingredients. Contains 490 calories total.
Preheat grill to medium-high heat.
Drizzle 1/2 tbsp olive oil over the chicken breast and season it with salt and pepper.
Grill the chicken breast for about 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (75°C). Once done, set aside to rest.
Preheat oven to 425°F (220°C).
Chop the zucchini, bell pepper, and red onion into bite-sized pieces. Place them on a baking sheet.
Drizzle 1/2 tbsp olive oil over the vegetables, add the minced garlic, and season with salt and pepper. Toss to combine.
Roast the vegetables in the oven for about 20 minutes or until tender and slightly caramelized.
In a small bowl, whisk together 1 tbsp olive oil, lemon juice, finely chopped parsley, salt, and pepper to create a dressing.
Slice the grilled chicken into thin strips.
In a large bowl, combine cooked farro, roasted vegetables, sliced grilled chicken, and crumbled feta cheese.
Pour the dressing over the salad and toss gently to combine. Adjust salt and pepper to taste.
Serve the salad warm or at room temperature. Garnish with additional parsley if desired.
Calories per Serving: 490
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