Grilled Chicken with Farro and Roasted Peppers

Ingredients

• •4 boneless, skinless chicken breasts
• •1 cup farro
• •2 red bell peppers
• •2 yellow bell peppers
• •3 tablespoons olive oil
• •2 cloves garlic, minced
• •1 teaspoon dried oregano
• •to taste Salt and pepper
• •3 cups vegetable broth
• •2 tablespoons fresh lemon juice
• •¼ cup fresh parsley, chopped

Directions

1. 1Cook farro in vegetable broth for 30 minutes until tender, then drain and set aside.
2. 2Cut bell peppers into large chunks, toss with 1 tablespoon olive oil, salt, and pepper, then roast at 400°F for 25 minutes until caramelized.
3. 3Season chicken breasts with oregano, salt, and pepper, then brush with 1 tablespoon olive oil.
4. 4Grill chicken over medium-high heat for 6-7 minutes per side until cooked through and internal temperature reaches 165°F.
5. 5In a bowl, combine cooked farro with roasted peppers, minced garlic, lemon juice, remaining olive oil, and parsley.
6. 6Slice the grilled chicken and serve over the farro and pepper mixture.

💡 Start farro before grilling chicken because the grain takes longer; rest the chicken while roasted peppers and warm farro absorb the dressing.

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