Grilled Chicken with Farro and Roasted Vegetables

Ingredients

• Grilled chicken breast 120 g
• Farro (cooked) 3/4 cup
• Roasted mixed vegetables (zucchini, bell peppers) 1 cup
• Olive oil 1 tsp

Method

1. Prepare the vegetables. Preheat your oven to 425°F (220°C). Wash and dry the zucchini and bell peppers. Cut the zucchini into half-moons and the bell peppers into strips or bite-sized pieces. Place the vegetables in a bowl and drizzle with 1 teaspoon of olive oil. Toss to coat evenly.
   Tip: Cut vegetables into similar sizes to ensure even roasting.
2. Roast the vegetables. Spread the coated vegetables evenly on a baking sheet lined with parchment paper or foil. Roast in the preheated oven for 20 minutes, stirring halfway through to promote even cooking. The vegetables should be tender and slightly caramelized.
   Tip: Use a spatula to gently turn the vegetables halfway through roasting.
3. Cook the farro. If your farro is not pre-cooked, rinse 3/4 cup of dry farro under cold water. In a medium saucepan, combine the farro with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 25-30 minutes until tender but still chewy. Drain any excess water and set aside.
   Tip: Farro can be cooked in advance and refrigerated for convenience.
4. Grill the chicken breast. Preheat a grill or grill pan over medium-high heat. Season the chicken breast lightly with salt and pepper. Grill the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C) and juices run clear. Remove from heat and let rest for 5 minutes before slicing.
   Tip: Letting the chicken rest after grilling keeps it juicy.
5. Assemble the dish. Divide the cooked farro evenly among four plates. Top each serving with roasted vegetables and sliced grilled chicken breast. Serve warm and enjoy your balanced, nutritious meal.
   Tip: Garnish with fresh herbs like parsley or basil if desired.

Pro tips

• To save time, cook farro and roast vegetables ahead of time and reheat before serving.
• Use a meat thermometer to ensure chicken is cooked safely without overcooking.