NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked farro

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

2 tbsp fresh parsley

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

PREPARATION

• 1

  Season the chicken breast evenly on both sides with sea salt, black pepper, and dried oregano.

• 2

  Heat a non-stick skillet over medium-high heat and add half of the extra virgin olive oil.

• 3

  Sear the chicken for 6-8 minutes per side until the exterior is golden brown and the internal temperature reaches 165°F.

• 4

  While the chicken rests, whisk together the remaining olive oil, lemon juice, and minced garlic in a large mixing bowl to create the vinaigrette.

• 5

  Dice the cucumber, halve the cherry tomatoes, and finely chop the red onion and fresh parsley.

• 6

  Slice the rested chicken into bite-sized cubes and add it to the mixing bowl along with the cooked farro and prepared vegetables.

• 7

  Toss all ingredients thoroughly until the zesty dressing is well-distributed and serves as a bright coating for the salad.