By Josiah John
Preheat a grill pan over medium heat and brush it lightly with olive oil.
Season the chicken breast with salt and pepper on both sides.
Place the chicken breast on the grill pan and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C). Remove from heat and let it rest.
While the chicken is grilling, cut the zucchini and bell pepper into bite-sized pieces.
Toss the zucchini, bell pepper, and previously roasted red onion with a little olive oil, salt, and pepper. Roast in an oven at 400°F (200°C) for about 10-12 minutes until tender.
In a small bowl, mix 1 tablespoon of olive oil, lemon juice, minced garlic, chopped parsley, salt, and pepper to taste to make the dressing.
Slice the rested chicken breast into thin strips.
In a large bowl, combine grilled chicken strips, cooked farro, roasted vegetables, and crumbled feta cheese.
Drizzle the dressing over the salad and toss everything gently to combine.
Serve the salad warm or at room temperature, garnished with additional parsley if desired.
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This Salad Healthy Chicken Lunch recipe is ready in 40 minutes and features Chicken breast, Cooked farro, Zucchini and other delicious ingredients. Contains 530 calories total.
Preheat a grill pan over medium heat and brush it lightly with olive oil.
Season the chicken breast with salt and pepper on both sides.
Place the chicken breast on the grill pan and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C). Remove from heat and let it rest.
While the chicken is grilling, cut the zucchini and bell pepper into bite-sized pieces.
Toss the zucchini, bell pepper, and previously roasted red onion with a little olive oil, salt, and pepper. Roast in an oven at 400°F (200°C) for about 10-12 minutes until tender.
In a small bowl, mix 1 tablespoon of olive oil, lemon juice, minced garlic, chopped parsley, salt, and pepper to taste to make the dressing.
Slice the rested chicken breast into thin strips.
In a large bowl, combine grilled chicken strips, cooked farro, roasted vegetables, and crumbled feta cheese.
Drizzle the dressing over the salad and toss everything gently to combine.
Serve the salad warm or at room temperature, garnished with additional parsley if desired.
Calories per Serving: 530
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