NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked farro

2 tsp Extra virgin olive oil

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Diced cucumber

0.5 cup Halved cherry tomatoes

2 tbsp Minced red onion

1 tbsp Feta cheese

1 tbsp Chopped fresh parsley

1 tbsp Chopped fresh mint

1 tsp Dried oregano

PREPARATION

• 1

  Season the chicken breast with the dried oregano and half of the sea salt and black pepper.

• 2

  Heat 1 tsp of the olive oil in a skillet over medium-high heat and cook the chicken for 6-7 minutes per side until golden and cooked through.

• 3

  Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing into thin strips.

• 4

  In a large bowl, whisk together the remaining 1 tsp of olive oil, lemon juice, and the remaining salt and pepper.

• 5

  Add the cooked farro, diced cucumber, halved cherry tomatoes, minced red onion, chopped parsley, and chopped mint to the bowl and toss well.

• 6

  Divide the salad into bowls, top with the sliced chicken and crumbled feta cheese, and serve.