Herb-Crusted Chicken Breast with Roasted Cauliflower and Farro
Succulent herb-crusted chicken breast served with roasted cauliflower florets and nutty farro grain pilaf
Herb-Crusted Chicken Breast with Roasted Cauliflower and Farro is a dinner recipe ready in about 40 minutes. Each serving has approximately 1033 kcal, 79g protein, 118g carbs, 29g fat. It fits a high-protein diet.
Preheat oven to 200°C (400°F)
Cook farro in vegetable broth according to package directions
Pat chicken breasts dry with paper towels
Mix fresh rosemary, thyme, garlic powder, black pepper, and sea salt in a small bowl
Rub the herb mixture all over the chicken breasts
Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat
Sear chicken breasts for 3-4 minutes per side until golden brown
Transfer skillet to the oven and bake for 12-15 minutes until internal temperature reaches 74°C (165°F)
Toss cauliflower florets with 1 tbsp olive oil, salt, and pepper
Roast cauliflower on a separate baking sheet for 20-25 minutes until golden and crispy
Drizzle chicken with lemon juice before serving
Serve chicken with roasted cauliflower and farro pilaf