NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked farro

1 tsp Extra virgin olive oil

0.5 cup Sliced cucumber

0.5 cup Halved cherry tomatoes

1 cup Fresh baby spinach

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  Heat the extra virgin olive oil in a medium skillet over medium-high heat until shimmering.

• 3

  Add the chicken to the skillet and cook for 6-7 minutes per side until golden brown and the internal temperature reaches 165°F.

• 4

  While the chicken cooks, zest and juice the lemon, then toss the cooked farro with the lemon zest in a small bowl.

• 5

  Place the fresh baby spinach in a serving bowl and top it with the lemon-zested farro.

• 6

  Arrange the sliced cucumber and halved cherry tomatoes on one side of the farro.

• 7

  Remove the chicken from the skillet, let it rest for 2 minutes, then slice into thin strips.

• 8

  Place the chicken on top of the bowl, drizzle with fresh lemon juice, and garnish with chopped fresh parsley.