February 21, 2019


  • 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


  • 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