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Tomato and Herb Chicken with Farro and Seasonal Vegetables
Tomato and Herb Chicken with Farro and Seasonal Vegetables

Tomato and Herb Chicken with Farro and Seasonal Vegetables
A balanced lunch featuring chicken, farro, and seasonal vegetables with a tomato and herb sauce.
Tomato and Herb Chicken with Farro and Seasonal Vegetables
Ingredients:
1
Servings
  • 200
    g
     chicken breast
  • 100
    g
     farro
  • 3
    item
     tomato
  • 150
    g
     zucchini
  • 100
    g
     red bell pepper
  • 2
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 10
    g
     fresh basil
  • 1
    tbsp
     lemon juice
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Tomato and Herb Chicken with Farro and Seasonal Vegetables
Instructions:
  1. Cook farro according to package instructions and set aside.
  2. Season chicken breast with salt and black pepper.
  3. Heat olive oil in a pan over medium heat. Add chicken and cook until golden brown and cooked through, about 6-7 minutes per side.
  4. Remove chicken from the pan and let it rest.
  5. In the same pan, add garlic and sauté for 1 minute.
  6. Add chopped tomatoes, zucchini, and red bell pepper. Cook until vegetables are tender.
  7. Stir in lemon juice and fresh basil.
  8. Slice the chicken and serve over farro with the vegetable mixture.
Nutrition Per Serving 600 g Per 100g
Energy 704 kcal 117 kcal
Protein 50 g 8.3 g
Fibre 12 g 2.0 g
Salt 2 g 0.3 g
Sugar 10 g 1.7 g
Carbohydrates 80 g 13.3 g
Fat 25 g 4.2 g
  • 200
    g
     chicken breast
  • 100
    g
     farro
  • 3
    item
     tomato
  • 150
    g
     zucchini
  • 100
    g
     red bell pepper
  • 2
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 10
    g
     fresh basil
  • 1
    tbsp
     lemon juice
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Cook farro according to package instructions and set aside.

Season chicken breast with salt and black pepper.

Heat olive oil in a pan over medium heat. Add chicken and cook until golden brown and cooked through, about 6-7 minutes per side.

Remove chicken from the pan and let it rest.

In the same pan, add garlic and sauté for 1 minute.

Add chopped tomatoes, zucchini, and red bell pepper. Cook until vegetables are tender.

Stir in lemon juice and fresh basil.

Slice the chicken and serve over farro with the vegetable mixture.

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