Grilled Vegetable Farro Salad and Chicken

This Grilled Vegetable Farro Salad with Herbs is a fresh, vibrant, filling and nutritious dish. It's great on its own, but when paired with a grilled protein, this makes for a great well-rounded lunch or dinner. This farro salad features delicious, springy grilled vegetables, fresh herbs, and a creamy dressing; chicken breast is marinated in similar flavors, and then grilled. Put this grilled vegetable farro salad and chicken on your meal rotation for this spring and summer!

Course dinner, lunch, main course, side dish

Keyword bbq chicken, farro, grilled vegetables

Prep Time 10

Cook Time 40

Servings

Calories 444kcal

Author Steph

Equipment

grill pan or BBQ
saucepan
mixing bowl

Ingredients

Farro Salad

1 cup farro uncooked, raw
2 cups reduced sodium chicken broth
2 zucchini
1 bunch asparagus
1/4 cup light mayo
1/4 cup plain non fat Greek yogurt
2 tbsp white wine vinegar
1 lemon zested and juiced
1/2 tsp kosher salt
1/4 cup parsley fresh, chopped
2 scallions chopped

Grilled Chicken

2 lbs chicken breast 4-5 chicken breasts
1 tsp lemon pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp kosher salt
1/4 cup parsley fresh, chopped
1 scallion chopped
1 tbsp lemon juice
1 tbsp white wine vinegar

Instructions

Grilled Chicken

Combine the lemon pepper, garlic powder, onion powder, kosher salt, lemon juice and vinegar in a bowl to form a paste-like consistency.
Chop the parsley and scallions. Add them to a bowl with the chicken breast.
Add the marinade to the bowl, and combine all ingredients.
Let the chicken marinate while you prepare the other ingredients. You can also marinate it overnight.
Grill the chicken (on a grill pan, or outdoor BBQ) until cooked through.

Farro Salad

Measure out 1 cup of farro, and rinse it under cold water through a strainer.
Add the farro to a sauce pan with the chicken broth.
Stir to combine, and then bring the liquid to a boil.
Once boiling, cover the pot and reduce the heat to a simmer.
Simmer for 20-25 minutes or until the broth is absorbed and the farro is tender.
While the farro cooks, slice the zucchini lengthwise into 1/4" thick slices. Trim the ends off the asparagus.
Spray the vegetables with cooking spray and season with a pinch of kosher salt.
Grill the vegetables at the same time as the chicken, until tender (about 10 minutes on medium/medium-high heat).
To prepare the dressing, combine the yogurt, mayo, vinegar, lemon zest and lemon juice, salt, and herbs.
Once the vegetables have cooked, chop them into bite sized pieces.
Add the vegetables and cooked farro to the dressing and toss to combine.

Notes

Calories (Farro Salad Only):

230 calories per cup

WW PersonalPoints™: Click here to track this recipe in the WW app.

Nutrition