By Josiah John
Preheat your grill (or grill pan) to medium-high heat. Season the chicken breast with salt and black pepper.
Grill the chicken for 6-7 minutes on each side or until cooked through and no longer pink in the center. Once cooked, remove from the grill and let it rest for a few minutes before slicing it thinly.
While the chicken is grilling, chop the zucchini and bell pepper into bite-sized pieces.
In a large bowl, toss the zucchini, bell pepper, and roasted red onion with half the olive oil, salt, and pepper. Spread the vegetables on a baking sheet and roast in the oven at 200°C (400°F) for 15-20 minutes until tender and slightly charred.
In a small bowl, whisk together the remaining olive oil, lemon juice, and minced garlic to make the dressing. Add salt and pepper to taste.
In a large serving bowl, combine the cooked farro, roasted vegetables, sliced grilled chicken, and crumbled feta cheese.
Drizzle the salad with the lemon-garlic dressing and toss gently to combine. Sprinkle chopped fresh parsley over the top.
Serve the salad warm or at room temperature. Enjoy your Grilled Chicken & Farro Salad with Roasted Vegetables!
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By Josiah John
This Salad Main Course Healthy 30-Minute Meals recipe is ready in 45 minutes and features Chicken breast, Cooked farro, Zucchini and other delicious ingredients. Contains 480 calories total.
Preheat your grill (or grill pan) to medium-high heat. Season the chicken breast with salt and black pepper.
Grill the chicken for 6-7 minutes on each side or until cooked through and no longer pink in the center. Once cooked, remove from the grill and let it rest for a few minutes before slicing it thinly.
While the chicken is grilling, chop the zucchini and bell pepper into bite-sized pieces.
In a large bowl, toss the zucchini, bell pepper, and roasted red onion with half the olive oil, salt, and pepper. Spread the vegetables on a baking sheet and roast in the oven at 200°C (400°F) for 15-20 minutes until tender and slightly charred.
In a small bowl, whisk together the remaining olive oil, lemon juice, and minced garlic to make the dressing. Add salt and pepper to taste.
In a large serving bowl, combine the cooked farro, roasted vegetables, sliced grilled chicken, and crumbled feta cheese.
Drizzle the salad with the lemon-garlic dressing and toss gently to combine. Sprinkle chopped fresh parsley over the top.
Serve the salad warm or at room temperature. Enjoy your Grilled Chicken & Farro Salad with Roasted Vegetables!
Calories per Serving: 480
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