Name: Grilled Chicken and Farro Salad with Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 servings
Ingredients: 2 chicken breasts (about 6 oz each); 1 cup dry farro; 1 cup chopped kale; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 2 medium carrots, peeled and sliced; 2 tbsp olive oil, divided; 1 tbsp balsamic vinegar; 1 tsp Dijon mustard; Salt and black pepper, to taste; Fresh basil or parsley, for garnish (optional)

Instructions

Roast the vegetables. Preheat the oven to 400°F (200°C). Toss the bell peppers and carrots with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 to 25 minutes, stirring halfway through.
Cook the farro. Simmer the farro in water (3 parts water to 1 part farro) for 25 to 30 minutes, until tender. Drain any excess water and set aside.
Grill the chicken. Season the chicken with salt, pepper, and a drizzle of olive oil. Grill over medium-high heat for 6 to 7 minutes per side, until cooked through. Let rest, then slice.
Massage the kale. In a large bowl, massage the kale with a pinch of salt and a drizzle of olive oil until softened.
Make the dressing. Whisk together 1 tbsp olive oil, the balsamic vinegar, Dijon mustard, salt, and pepper.
Assemble. In a large bowl, combine the farro, kale, roasted vegetables, and chicken. Toss with the dressing and garnish with fresh herbs if you like.

Notes

Timing assumes the vegetables roast, farro simmers, and chicken grills at the same time.
Protein: chicken and farro. Fiber: farro, kale, carrots, bell peppers.

Nutrition estimate (per serving)
Protein	34 g
Fiber	10 g
Calories	about 500
Carbohydrates	about 35 g
Fat	about 20 g