Mediterranean Grilled Chicken with Roasted Red Pepper & Herb Farro Salad

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
• 3 cloves garlic, minced
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/4 tsp sumac, optional garnish

Instructions

1. 1

   Preheat grill to medium-high heat (450°F). Place red bell pepper halves skin-side down on grill rack. Roast for 12-15 minutes until charred and softened. Transfer to a bowl, cover with plastic wrap to steam for 5 minutes, then peel away charred skin. Slice into strips.

2. 2

   While peppers roast, heat 2 tbsp olive oil in a skillet over medium heat. Add sliced red onion and cook for 8-10 minutes, stirring occasionally, until caramelized and golden. Season with salt and pepper. Remove from heat and stir in roasted pepper strips, minced garlic, 2 tbsp fresh mint, 2 tbsp parsley, and 1 tbsp dill.