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Herb-Marinated Grilled Chicken with Pea and Cucumber Farro Salad
Herb-Marinated Grilled Chicken with Pea and Cucumber Farro Salad

Herb-Marinated Grilled Chicken with Pea and Cucumber Farro Salad
A light yet satisfying lunch featuring grilled chicken and a refreshing farro salad with peas and cucumbers.
Herb-Marinated Grilled Chicken with Pea and Cucumber Farro Salad
Ingredients:
1
Servings
  • 2
    item
     chicken breast
  • 100
    g
     farro
  • 50
    g
     peas
  • 100
    g
     cucumbers
  • 2
    tbsp
     olive oil
  • 2
    tbsp
     lemon juice
  • 2
    clove
     garlic
  • 10
    g
     parsley
  • 5
    g
     mint
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Herb-Marinated Grilled Chicken with Pea and Cucumber Farro Salad
Instructions:
  1. Marinate chicken breasts in olive oil, lemon juice, minced garlic, chopped parsley, mint, salt, and pepper for at least 30 minutes.
  2. Cook farro according to package instructions and let it cool.
  3. Grill the marinated chicken breasts over medium heat until fully cooked.
  4. In a bowl, combine cooked farro, peas, diced cucumbers, and a drizzle of olive oil.
  5. Slice the grilled chicken and serve it over the farro salad.
Nutrition Per Serving 500 g Per 100g
Energy 750 kcal 150 kcal
Protein 60 g 12.0 g
Fibre 10 g 2.0 g
Salt 2 g 0.4 g
Sugar 5 g 1.0 g
Carbohydrates 80 g 16.0 g
Fat 30 g 6.0 g
  • 2
    item
     chicken breast
  • 100
    g
     farro
  • 50
    g
     peas
  • 100
    g
     cucumbers
  • 2
    tbsp
     olive oil
  • 2
    tbsp
     lemon juice
  • 2
    clove
     garlic
  • 10
    g
     parsley
  • 5
    g
     mint
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Marinate chicken breasts in olive oil, lemon juice, minced garlic, chopped parsley, mint, salt, and pepper for at least 30 minutes.

Cook farro according to package instructions and let it cool.

Grill the marinated chicken breasts over medium heat until fully cooked.

In a bowl, combine cooked farro, peas, diced cucumbers, and a drizzle of olive oil.

Slice the grilled chicken and serve it over the farro salad.

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