Lemon-Oregano Chicken with Farro Salad
Zesty lemon-oregano grilled chicken crowns a hearty farro salad tossed with cherry tomatoes, cucumber, and red onion, all dressed in a tangy red wine vinaigrette for a fresh and satisfying meal.
Equipment
- 1 Mixing bowl Large
- 1 Grill or grill pan Preheated
Ingredients
Main ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil for the marinade and a little extra for salad dressing
- 2 tablespoons fresh lemon juice for bright pop of flavor
- 1 tablespoon chopped fresh oregano
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- 1 cup farro rinsed
- 2 cups water or chicken broth
- 1 cup cherry tomatoes halved
- ½ cucumber diced
- ¼ red onion finely chopped
- 2 tablespoons chopped fresh parsley
- 1 tablespoon red wine vinegar
- 1 tablespoon olive oil for salad dressing
Instructions
Instructions
- Preheat your grill or grill pan over medium-high heat to prepare for searing the chicken.
- Combine olive oil, lemon juice, oregano, garlic powder, salt, and pepper in a bowl to make the marinade.
- Toss the chicken breasts in the marinade and let rest at least 10 minutes.
- Cook the farro according to package instructions in water or broth. Drain and cool slightly.
- Grill the marinated chicken for 5–7 minutes per side or until fully cooked. Let rest once done.
- In a large bowl, combine farro with cherry tomatoes, cucumber, red onion, and parsley.
- Whisk together red wine vinegar and olive oil, pour over salad and toss. Slice grilled chicken and serve over salad.
Notes
Let the grilled chicken rest before slicing to retain juices. Store salad and chicken separately for best results when making ahead.