Grilled Chicken Breast with Farro and Roasted Vegetables
Seasoned grilled chicken breast served with nutty farro grain, roasted bell peppers, zucchini, and cherry tomatoes
Grilled Chicken Breast with Farro and Roasted Vegetables is a lunch recipe ready in about 45 minutes. Each serving has approximately 722 kcal, 44g protein, 88g carbs, 19g fat. It fits a high-protein diet.
Cook farro according to package directions (usually about 30 minutes), drain and set aside
Preheat grill or grill pan to medium-high heat
Season chicken breast with oregano, salt, pepper, and half the minced garlic
Grill chicken for 6-7 minutes per side until internal temperature reaches 165°F, then rest for 3 minutes and slice
Toss bell peppers, zucchini, and cherry tomatoes with 1 tbsp olive oil, remaining garlic, salt and pepper
Grill vegetables for 8-10 minutes, stirring occasionally, until tender with light char marks
Dress cooked farro with 1 tbsp olive oil and lemon juice
Plate farro, arrange grilled vegetables and chicken on top