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Grilled Herb-Marinated Chicken with Farro and Roasted Vegetables
Grilled Herb-Marinated Chicken with Farro and Roasted Vegetables

Grilled Herb-Marinated Chicken with Farro and Roasted Vegetables
A flavorful and nutritious lunch featuring herb-marinated chicken, nutty farro, and a medley of roasted vegetables.
Grilled Herb-Marinated Chicken with Farro and Roasted Vegetables
Ingredients:
1
Servings
  • 200
    g
     chicken breast
  • 100
    g
     farro
  • 100
    g
     red bell pepper
  • 100
    g
     zucchini
  • 100
    g
     eggplant
  • 2
    tbsp
     olive oil
  • 30
    ml
     lemon juice
  • 2
    clove
     garlic
  • 5
    g
     fresh rosemary
  • 5
    g
     fresh thyme
  • 1
    tsp
     black pepper
  • 1
    tsp
     salt
Preparation Time: 60 minutes
Grilled Herb-Marinated Chicken with Farro and Roasted Vegetables
Instructions:
  1. In a bowl, mix olive oil, lemon juice, minced garlic, chopped rosemary, thyme, salt, and black pepper.
  2. Marinate the chicken breast in the mixture for at least 30 minutes.
  3. Preheat the grill to medium-high heat.
  4. Cook the farro according to package instructions and set aside.
  5. Slice the red bell pepper, zucchini, and eggplant into even pieces.
  6. Toss the vegetables with a little olive oil, salt, and pepper.
  7. Grill the marinated chicken for about 6-7 minutes on each side until fully cooked.
  8. Grill the vegetables until tender and slightly charred.
  9. Serve the grilled chicken over a bed of farro with the roasted vegetables on the side.
Nutrition Per Serving 643 g Per 100g
Energy 800 kcal 124 kcal
Protein 50 g 7.8 g
Fibre 12 g 1.9 g
Salt 2 g 0.3 g
Sugar 10 g 1.6 g
Carbohydrates 80 g 12.4 g
Fat 30 g 4.7 g
  • 200
    g
     chicken breast
  • 100
    g
     farro
  • 100
    g
     red bell pepper
  • 100
    g
     zucchini
  • 100
    g
     eggplant
  • 2
    tbsp
     olive oil
  • 30
    ml
     lemon juice
  • 2
    clove
     garlic
  • 5
    g
     fresh rosemary
  • 5
    g
     fresh thyme
  • 1
    tsp
     black pepper
  • 1
    tsp
     salt
1
Servings
0

In a bowl, mix olive oil, lemon juice, minced garlic, chopped rosemary, thyme, salt, and black pepper.

Marinate the chicken breast in the mixture for at least 30 minutes.

Preheat the grill to medium-high heat.

Cook the farro according to package instructions and set aside.

Slice the red bell pepper, zucchini, and eggplant into even pieces.

Toss the vegetables with a little olive oil, salt, and pepper.

Grill the marinated chicken for about 6-7 minutes on each side until fully cooked.

Grill the vegetables until tender and slightly charred.

Serve the grilled chicken over a bed of farro with the roasted vegetables on the side.

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