Grilled Chicken Breast with Farro and Roasted Bell Peppers
Herb-seasoned grilled chicken breast served with nutty farro grain and colorful roasted bell peppers
Grilled Chicken Breast with Farro and Roasted Bell Peppers is a lunch recipe ready in about 50 minutes. Each serving has approximately 688 kcal, 51g protein, 76g carbs, 18g fat. It fits a high-protein diet.
Rinse farro and cook in vegetable broth for 30 minutes until tender, then drain
Cut bell peppers into strips and toss with 1 tbsp olive oil, salt, and pepper
Roast peppers at 400°F for 20 minutes until softened
Season chicken breast with minced garlic, oregano, lemon juice, salt, and pepper
Grill chicken on medium-high heat for 6-7 minutes per side until internal temperature reaches 165°F
Rest chicken for 3 minutes, then slice
Combine cooked farro with remaining olive oil and salt
Plate farro, top with sliced chicken and roasted peppers