FARRO HERB SALAD W/ CHICKEN

Ingredients

• 2 chicken breasts, boneless and skinless
• Salt and pepper
• 3 tablespoons extra virgin olive oil, divided
• 1/2 cup basil, packed
• 1/2 cup mint, packed
• 1/2 cup parsley, packed
• 1 nectarine
• 1/2 cup cherries, pitted
• 1/2 avocado
• 1/2 cup chickpeas
• 1 cup quinoa, cooked
• 2 cups farro, cooked
• 1/2 teaspoon dijon mustard
• Juice of 1 lemon
• Zest of 1/2 lemon

Instructions

• Preheat oven to 400 degrees F.

• Heat 1 tablespoon olive oil in a large ovenproof skillet. Season chicken breasts generously with salt and pepper. When pan is hot, add chicken breasts. After 2 minutes, flip chicken breasts and cook on the other side for 3 minutes. Place pan in the oven and cook for 10 to 15 minutes or until a meat thermometer registers 165 degrees F.
• Meanwhile, slice all herbs into thin ribbons and place in a large bowl. Chop nectarine, cherries and avocado into small cubes and add to the herbs along with chickpeas and feta.
• In a small bowl, whisk together dijon, lemon juice and lemon zest until smooth. Add remaining 2 tablespoons of oil in a slow stream, whisking quickly and consistently to combine.
• Gently fold the quinoa, farro and dressing into the herb mixture. Season with salt and pepper.
• Slice the chicken breasts thinly.
• Evenly distribute the farro salad between 4 dishes and top with 1/2 chicken breast.

Nutrition:  566 cal; 23g fat; 59g carbs; 34g protein