Name: Lemon chicken with herbed farro
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, patted dry; 1/4 cup pearled farro; 1 cup water; 1 tsp extra virgin olive oil; 1 tbsp lemon juice; 2 cloves garlic, minced; 1 tsp dried oregano; 1/2 tsp salt; 1/2 tsp black pepper; 1/3 cup cherry tomatoes, halved; 2 oz cucumber, diced; 1 1/2 tbsp fresh parsley, chopped

Nutrition

Per serving

405 calories

Protein: 39g; 38% of calories
Carbs: 42g; 41% of calories
Fat: 9g; 21% of calories

Instructions

Prep 15 min · Cook 20 min

In a small pot, combine the farro and water with a pinch of the salt. Bring to a boil, then reduce heat and simmer covered for 15 to 20 minutes until the farro is tender.
While the farro cooks, season the chicken breast with half the salt, the black pepper, and the dried oregano.
Heat the olive oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 6 minutes. Flip the chicken and add the minced garlic to the pan.
Cook the chicken for 6 to 8 minutes more until opaque in the center. Pour the lemon juice over the chicken during the last minute of cooking. Done when opaque in the center, 165°F.
Drain any excess water from the farro. Stir in the cherry tomatoes, cucumber, and fresh parsley. Season with the remaining salt.
Slice the chicken breast and serve it alongside the herbed farro salad.

Nutrition

Ingredients

Instructions

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