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 minutesminutes
Cook Time 40 minutesminutes
Servings 5
Calories 444kcal
Author Steph
Equipment
grill pan or BBQ
saucepan
mixing bowl
Ingredients
Farro Salad
1cupfarrouncooked, raw
2cupsreduced sodium chicken broth
2zucchini
1bunchasparagus
1/4cuplight mayo
1/4cupplain non fat Greek yogurt
2tbspwhite wine vinegar
1lemonzested and juiced
1/2tspkosher salt
1/4cupparsleyfresh, chopped
2scallionschopped
Grilled Chicken
2lbschicken breast4-5 chicken breasts
1tsplemon pepper
1tspgarlic powder
1tsponion powder
1tspkosher salt
1/4cupparsleyfresh, chopped
1scallionchopped
1tbsplemon juice
1tbspwhite 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.