Grilled Lemon-Herb Chicken with Roasted Cauliflower and Farro Salad

Ingredients

• 1 1/2 lbs boneless, skinless chicken breasts
• 1/4 cup lemon juice
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 cups cauliflower, cut into florets
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/8 tsp black pepper
• 2 cups farro, cooked according to package instructions
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. 1

   In a large resealable bag, combine the lemon juice, 2 tbsp olive oil, garlic, oregano, basil, salt, and pepper. Add the chicken breasts, seal the bag, and refrigerate for 30 minutes to 1 hour.

2. 2

   Preheat the oven to 400°F (200°C). On a large baking sheet, toss the cauliflower florets with 1 tbsp olive oil, salt, and pepper. Roast for 20-25 minutes, stirring halfway, until tender and lightly browned.