Healthy Greek Chicken and Farro Salad Recipe

Yields: 4 servings
Total Time: 0 hours 20 mins
1 1/4 c. quick-cooking farro

2 tbsp. olive oil

1/2 small red onion, thinly sliced

4 tbsp. lemon juice

Kosher salt and pepper

12 oz. boneless, skinless chicken breasts, sliced ½ inch thick

1/4 c. fresh dill, chopped

8 oz. grape tomatoes, halved

1/2 seedless cucumber, cut into ½-inch pieces

3 oz. baby arugula (about 3 cups)

3 oz. feta, crumbled


1. Cook farro per package directions, then drain, transfer to a large bowl, and toss with 1 Tbsp oil.

2. Meanwhile, in a bowl, toss onion with 2 Tbsp lemon juice and a pinch of salt. Let sit, tossing twice.

3. Heat remaining Tbsp oil in a large skillet on medium-high. Season chicken with ¼ tsp each salt and pepper and cook until golden brown, 8 to 10 minutes.

4. Remove the skillet from heat and stir in remaining 2 Tbsp lemon juice.

5. Add chicken and any juices to farro along with dill, tomatoes, cucumber, and onion (and their juices); toss to combine. Fold in arugula and feta.

Per serving: 380 cal, 10 g fat (1.5 g sat), 26 g protein, 198 mg sodium, 44 g carb, 4 g sugar (0 g added sugar), 7 g fiber

via Healthy Greek Chicken and Farro Salad Recipe