Tender farro, juicy chicken, crisp spring vegetables, and zesty lemon vinaigrette create this vibrant bowl perfect for any season.
# What You Need:
→ Grains
01 - 1 cup farro, rinsed
02 - 3 cups water
03 - 1/2 teaspoon salt
→ Protein
04 - 2 boneless, skinless chicken breasts (about 10 oz total)
05 - 1 tablespoon olive oil
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper
→ Vegetables
08 - 1 cup fresh or frozen peas
09 - 1 bunch (about 8 oz) asparagus, trimmed and cut into 1-inch pieces
10 - 2 cups baby arugula or spinach
→ Lemon Vinaigrette
11 - 3 tablespoons extra-virgin olive oil
12 - 2 tablespoons freshly squeezed lemon juice
13 - 1 teaspoon honey or maple syrup
14 - 1 teaspoon Dijon mustard
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon freshly ground black pepper
17 - 1 teaspoon finely grated lemon zest
→ Garnish
18 - 1/4 cup crumbled feta cheese (optional)
19 - 2 tablespoons chopped fresh herbs (parsley, mint, or chives)
# How To Make:
01 - Bring water and salt to a boil in a medium saucepan. Add farro, reduce heat to low, and simmer uncovered for 20-25 minutes until tender. Drain thoroughly and set aside to cool slightly.
02 - Rub chicken breasts with olive oil, salt, and pepper. Grill or pan-sear over medium heat for 6-7 minutes per side until cooked through. Let rest for 5 minutes before slicing thinly.
03 - Bring a pot of salted water to a boil. Add asparagus and peas, cooking for 2 minutes until bright green and just tender. Drain immediately and rinse under cold water to stop the cooking process.
04 - Whisk together extra-virgin olive oil, lemon juice, honey or maple syrup, Dijon mustard, salt, pepper, and lemon zest in a small bowl until emulsified.
05 - Combine cooked farro, sliced chicken, blanched asparagus, peas, and arugula in a large bowl. Drizzle with vinaigrette and toss gently to coat evenly.
06 - Divide salad among plates. Sprinkle with crumbled feta cheese and chopped fresh herbs if desired. Serve warm or at room temperature.
