NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup dry farro

1 cup asparagus spears

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp lemon zest

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 whole garlic clove

PREPARATION

• 1

  Rinse the farro and place it in a small pot with 1 cup of water and a pinch of salt; bring to a boil, then simmer for 20-25 minutes until tender.

• 2

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 3

  Trim the woody ends off the asparagus and toss the spears with 0.5 tbsp of olive oil, half of the salt, and half of the pepper.

• 4

  Spread the asparagus on the baking sheet and roast for 12-15 minutes until tender-crisp.

• 5

  While the asparagus roasts, whisk together the remaining 0.5 tbsp olive oil, lemon juice, lemon zest, oregano, minced garlic, and the remaining salt and pepper in a small bowl.

• 6

  Coat the chicken breast thoroughly with the lemon-herb marinade.

• 7

  Heat a non-stick skillet over medium-high heat and sear the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F.

• 8

  Let the chicken rest for 3 minutes before slicing.

• 9

  Fluff the farro with a fork and serve it as a base for the sliced chicken and roasted asparagus.