Mediterranean Grilled Chicken with Roasted Red Pepper & Herb Farro Salad
Prep 20 min · Cook 25 min · Serves 2 · medium
Succulent grilled chicken breast topped with a vibrant roasted red pepper, caramelized onion, and fresh herb mixture, served alongside a nutty farro tabbouleh with pomegranate and pistachios. A Turkish-inspired dinner that's light yet satisfying.
Ingredients
- 2 fillets Boneless, skinless chicken breast, 6 oz each, butterflied to 1-inch thickness
- 2 large Red bell peppers, halved and seeded
- 1 medium Red onion, thinly sliced
- 4 tbsp Extra virgin olive oil, divided
- 3 tbsp Fresh mint, chopped
- 3 tbsp Fresh parsley, chopped
- 2 tbsp Fresh dill, chopped
- 1 cup Farro, cooked, cooled
- 1 cup Cherry tomatoes, halved
- 1 medium Cucumber, diced
- 1/4 cup Pomegranate arils
- 1/4 cup Roasted pistachios, roughly chopped
- 3 tbsp Lemon juice, freshly squeezed
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