Hearty Farro Salad with Lemon-Herb Roasted Vegetables & Chicken

This is an example of a meal that Solin would create to include in your personalized meal plan.

Hearty Farro Salad with Lemon-Herb Roasted Vegetables & Chicken

YOUR SOLIN GENERATED RECIPE

Hearty Farro Salad with Lemon-Herb Roasted Vegetables & Chicken

Savor a vibrant mix of nutty farro tossed with tender, grilled chicken breast, crumbled feta cheese, and a medley of lemon-herb roasted vegetables. This balanced dish is brightened with a splash of lemon juice and accented with fresh herbs, delivering a hearty yet refreshing meal.

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NUTRITION

521kcal
Protein
42.2g
Fat
13.9g
Carbs
58.2g

SERVINGS

1 serving

INGREDIENTS

1/3 cup dry Farro (approx. 66g)

3 oz Chicken Breast, grilled (approx. 85g)

1 oz Feta Cheese, crumbled (approx. 28g)

1 cup Mixed Roasted Vegetables (zucchini, red bell pepper, red onion, approx. 150g)

1/2 teaspoon Olive Oil

1 tablespoon Lemon Juice

2 tablespoons Fresh Herbs (parsley and basil, chopped)

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) for roasting vegetables.

  • 2

    Prepare the farro by rinsing it and then cooking it in water according to package instructions until tender. Drain and set aside.

  • 3

    Toss chopped zucchini, red bell pepper, and red onion with 1/2 teaspoon olive oil, a pinch of salt, and pepper. Spread them on a baking sheet and roast in the preheated oven for about 20 minutes or until they are tender and slightly caramelized.

  • 4

    Meanwhile, season the chicken breast with your favorite herbs, salt, and pepper. Grill or pan-sear the chicken until fully cooked (internal temperature of 165°F), then dice into bite-sized pieces.

  • 5

    In a large bowl, combine the cooked farro, roasted vegetables, and grilled chicken. Drizzle in the lemon juice and add the chopped fresh herbs.

  • 6

    Top the salad with crumbled feta cheese and gently toss to combine all ingredients.

  • 7

    Serve warm or at room temperature, enjoying the mix of textures and zesty flavors.

Hearty Farro Salad with Lemon-Herb Roasted Vegetables & Chicken

This is an example of a meal that Solin would create to include in your personalized meal plan.

Hearty Farro Salad with Lemon-Herb Roasted Vegetables & Chicken

YOUR SOLIN GENERATED RECIPE

Hearty Farro Salad with Lemon-Herb Roasted Vegetables & Chicken

Savor a vibrant mix of nutty farro tossed with tender, grilled chicken breast, crumbled feta cheese, and a medley of lemon-herb roasted vegetables. This balanced dish is brightened with a splash of lemon juice and accented with fresh herbs, delivering a hearty yet refreshing meal.

NUTRITION

521kcal
Protein
42.2g
Fat
13.9g
Carbs
58.2g

SERVINGS

1 serving

INGREDIENTS

1/3 cup dry Farro (approx. 66g)

3 oz Chicken Breast, grilled (approx. 85g)

1 oz Feta Cheese, crumbled (approx. 28g)

1 cup Mixed Roasted Vegetables (zucchini, red bell pepper, red onion, approx. 150g)

1/2 teaspoon Olive Oil

1 tablespoon Lemon Juice

2 tablespoons Fresh Herbs (parsley and basil, chopped)

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) for roasting vegetables.

  • 2

    Prepare the farro by rinsing it and then cooking it in water according to package instructions until tender. Drain and set aside.

  • 3

    Toss chopped zucchini, red bell pepper, and red onion with 1/2 teaspoon olive oil, a pinch of salt, and pepper. Spread them on a baking sheet and roast in the preheated oven for about 20 minutes or until they are tender and slightly caramelized.

  • 4

    Meanwhile, season the chicken breast with your favorite herbs, salt, and pepper. Grill or pan-sear the chicken until fully cooked (internal temperature of 165°F), then dice into bite-sized pieces.

  • 5

    In a large bowl, combine the cooked farro, roasted vegetables, and grilled chicken. Drizzle in the lemon juice and add the chopped fresh herbs.

  • 6

    Top the salad with crumbled feta cheese and gently toss to combine all ingredients.

  • 7

    Serve warm or at room temperature, enjoying the mix of textures and zesty flavors.